Steep-Out Moisture, Malting Loss, and Diastatic Power of Pearl Millet and Sorghum as Affected by Germination Time and Cultivar

Abstract

Ten pearl millet cultivars and sorghum (control) were steeped for 12 hours with one hour air rest and germinated for 96 hours. The germinative properties and steep-out moisture content of the grain were determined. Green malt moisture, malting loss, vegetative loss, total malting loss, and diastatic power were also determined during germination at intervals of 24 hours. Data obtained from the study were statistically analyzed using analysis of variance of a randomized complete design and 11 × 5 factorial experiments to determine differences among germination time and cultivar. Means were separated using Duncan Multiple Range Test. Correlation analysis was determined with computer using statistix, version 4.1. Results indicated that grains had good germinative properties and wide variations of steep-out moisture content among the cultivars. Green malt moisture, metabolic loss (malting loss), vegetative loss (seedling yield), total malting loss, and diastatic power increased significantly (P < 0.05) with an increase in germination time and varied widely among cultivars. This information could serve as a guide for selection of suitable pearl millet cultivars for malting.

Keywords:

• Pearl millet cultivars
• Sorghum
• Steep-out moisture
• Germinative properties
• Malting loss
• Diastatic power

ACKNOWLEDGMENTS

The authors acknowledged the assistance rendered (in form of published articles) by Professor E.B. Agbo of Biological Sciences Programme, Abubakar Tafawa Balewa University; Bauchi, Nigeria. The grain was supplied by Lake Chad Research Institute Maiduguri and is gratefully acknowledged.

Notes

¹Mean ± Std of triplicate determinations;

^a-eMeans within each row not followed by the same superscript are significantly different (P < 0.05);

^v-zMeans within each column not followed by the same super script are significantly different (P < 0.05);

0^fhour is the time just after steeping and before germination, while 24, 48, 72, and 96 hours are samples taken at 24 hours intervals.

¹Mean ± Std of triplicate determinations;

^a-dMeans within each row not followed by the same superscript are significantly different (P < 0.05);

^v-zMeans within each column not followed by the same super script are significantly different (P < 0.05);

0^ehour is the time just after steeping and before germination, while 24, 48, 72, and 96 hours are samples taken at 24 hours intervals.

¹Mean ± Std of triplicate determinations;

^a-dMeans within each row not followed by the same superscript are significantly different (P < 0.05);

^v-zMeans within each column not followed by the same super script are significantly different (P < 0.05);

ND = Not detected;

0^dhour is the time just after steeping and before germination, while 24, 48, 72, and 96 hours are samples taken at 24 hours intervals.

¹Mean ± Std of triplicate determinations;

^a-dMeans within each row not followed by the same superscript are significantly different (P < 0.05);

^v-zMeans within each column not followed by the same super script are significantly different (P < 0.05);

0^ehour is the time just after steeping and before germination, while 24, 48, 72, and 96 hours are samples taken at 24 hours intervals.

¹Meand standard of triplicate determinations;

^a-dMeans with each row not followed by the same super script are significantly different (P < 0.05);

^v-zMeans with each column not followed by the same superscript are significantly different (P < 0.05);

0^eh is the time after steeping and before germination, while 24, 48, 72, and 96 h are times which samples were taken for analysis.

^aSignificant at 5% (P < 0.05).

19. Agbo, E.B. Studies on the malting properties of sorghum varieties used for larger production. PhD Thesis. Abubakar Tafawa Balewa University, Bauchi, 1995.