Maize endosperm consists of about 70 % starch, which makes it an excellent substrate for fermentation. However, due to its low diastatic power, it is used in brewing as an adjunct, mainly. In order to include both red and blue maize as an enzyme source in the brewing process, the effect of temperature and time germination on the diastatic power of malts was studied. The research consisted in a completely randomized three-factor experimental design where the involved factors were colour of maize (blue and red), germination temperature (15, 20, and 25 °C), and germination time (3, 4, 5, 6, 7, 8, and 9 days). The response variables were germination percentage, acrospire length, malting yield, and diastatic power. Data was analysed through Analysis of variance and Comparison Multiple Tukey’s Test. Results showed that both temperature and germination time encouraged the acrospire length, which had a negative effect on malting yield. Regarding to diastatic power, it maintained an increase from third to seventh germination day, at the three tested temperatures. Additionally, as the germination temperature increased, the diastatic power also increased. The highest diastatic power for blue and red maize malts were 39 and 42 °L, respectively, and it was reached when these malts were germinated for 7 days at 25 °C. It was concluded that, by germinating both blue and red maize under the resulting optimum conditions, the obtained malts would be capable of converting their own starch.
Steep-Out Moisture, Malting Loss, and Diastatic Power of Pearl Millet and Sorghum as Affected by Germination Time and Cultivar
