Abstract: Two millet varieties (P. maiwa and Sossat) of similar nitrogen contents were malted for 6 days under similar conditions to investigate the pattern of diastatic power and hot water extract development of their endosperm materials. Both parameters were found to increase as germination lasted up to the 5th day of germination, supporting high amylolytic activity of starch degradation of enzymes. A very strong correlation analysis value of 0.9444 was found between the two varieties over the same germination time. In like manner when correlation analysis for the development of hot water extract was performed for both samples over the same period, a strong correlation value of 0.9287 was obtained. Both varieties have demonstrated high potential of producing enzymes during malting making them very good candidates for producing high quality malts for beverage production.
L.O. Eneje, F.J.C. Odibo and C.D. Nwani, 2012. Diastatic Power and Hot Water Extract Development During Malting of Two Nigerian Millet Varieties. Journal of Food Technology, 10: 113-116.