Assessment of Malting Performance of Landrace Six-Row Arupo S Barley Adapted to Grow in Tropical Nigeria

Literature Cited

• Agu, R. C., and Palmer, G. H. Effect of mashing with commercial enzymes on the properties of sorghum worts. World J. Microbiol. Biotechnol. 14:43–48, 1998.
   Web of Science ®Google Scholar
• Agu, R. C. Some relationships between amylolytic enzymes developed in malted barley, extract recovery and sugar profile. Tech. Q. Master Brew. Assoc. Am. 42:315–318, 2005.
   Google Scholar
• Agu, R. C. Fermentation studies of wort made using malt and different adjuncts—Rice and maltose syrup. Tech. Q. Master Brew. Assoc. Am. 43:277–280, 2006.
   Google Scholar
• Agu, R. C., Brosnan, J. M., and Bringhurst, T. A. Production of grain whisky and ethanol from wheat, maize and other cereals J. Inst. Brew. 112:314–323, 2006.
   Web of Science ®Google Scholar
• Agu, R. C., Brosnan, J. M., Bringhurst, T., Palmer, G. H., and Jack, F. R. The influence of corn size distribution on the diastatic power of malted barley and its impact on other malt quality parameters. J. Agric. Food Chem. 55:3702–3707, 2007.
   Web of Science ®Google Scholar
• Agu, R. C., Bringhurst, T. A., and Brosnan, J. M. Performance of husked, acid dehusked and hull-less barley and malt in relation to ethanol production. J. Inst. Brew. 114:62–68, 2008.
   Web of Science ®Google Scholar
• Agu, R. C., Swanston, J. S., Walker, J. W., Pearson, S. Y., Bringhurst, T. A., Brosnan, J. M., and Jack, F. R. Predicting alcohol yield from UK soft winter wheat for grain distilling: Combined influence of hardness and nitrogen measurements. J. Inst. Brew. 115:183–190, 2009.
   Web of Science ®Google Scholar
• Agu, R. C., Bringhurst, T. A., and Brosnan, J. M. Effect of batch-to-batch variation on the quality of laboratory and commercially malted Oxbridge barley. J. Inst. Brew. 118:49–56, 2012.
   Web of Science ®Google Scholar
• Bryce, J. H., Goodfellow, V., Agu, R. C., Brosnan, J. M., Bringhurst, T. A., and Jack, F. R. Effect of different steeping conditions on endosperm modification and quality of distilling malt. J. Inst. Brew. 116:125–133, 2010.
   Web of Science ®Google Scholar
• Chiba, Y., Bryce, J. H., Goodfellow, V., Mackinlay, J., Agu, R. C., Brosnan, J. M., Bringhurst, T. A., and Harrison, B. Effect of germination temperatures on proteolysis of the gluten-free grains sorghum and millet during malting and mashing. J. Agric. Food Chem. 60:3745–3753, 2012.
   PubMed Web of Science ®Google Scholar
• Food and Agriculture Organization (FAO). World Crop Production. http://faostat.fao.org.
   Google Scholar
• Gamlath, J. Milling energy of malting barley in relation to endosperm hardness: A review. Tech. Q. Master Brew. Assoc. Am. 44:8–14, 2007.
   Google Scholar
• Lake Chad Research Institute (LCRI). Annual Report of Lake Chad Research Institute. LCRI, Maiduguri, Nigeria, 1995.
   Google Scholar
• Makeri, M. U., Nkama, I., Badau, M. H., Gunda, H. J., and Dikko, H. Quality evaluation of malt beverages produced from improved Nigerian barley cultivars. J. Appl. Agric. Res. 3:181–189, 2011.
   Google Scholar
• Makeri, M. U., Nkama, I., and Badau, M. H. Physico-chemical, malting and biochemical properties of some improved Nigerian barley cultivars and their malts. Int. Food Res. J. 20:1563–1568, 2013.
   Google Scholar
• Martin, P. J., and Chang, X. Bere and beer: Growing old cereals on northern islands. Brew. Dist. Int. 3:29, 2007.
   Google Scholar
• Martin, P. J., and Chang, X. Bere whisky—Rediscovering the spirit of an old barley. Brew. Dist. Int. 4:41–43, 2008.
   Google Scholar
• Meilgaard, M. C. Wort composition: With special reference to the use of adjuncts. Tech. Q. Master Brew. Assoc. Am. 13:78–90, 1976.
   Google Scholar
• Nasidi, M., Agu, R. C., Deeni, Y., and Walker, G. M. Improved production of ethanol using bagasse from different sorghum cultivars. Biomass Bioenergy 72:288–299, 2015.
   Web of Science ®Google Scholar
• Newport Scientific. Application Manual for Rapid Visco Analyser. Newport Scientific, Warriewood, Australia, pp. 19–26, 1998.
   Google Scholar
• Palmer, G. H. Cereals in malting and brewing. In: Cereal Science and Technology. G. H. Palmer, ed. Aberdeen University Press, Aberdeen, U.K., pp. 61–242, 1989.
   Google Scholar
• Piperno, D. R., Weiss, E., Holst, I., and Nadel, D. Processing of wild cereal grains in the Upper Paleolithic revealed by starch grain analysis. Nature 430:670–673, 2004.
   PubMed Web of Science ®Google Scholar
• Recommended Methods of Analysis. The Institute of Brewing, London, 1997.
   Google Scholar
• Vaughan, J. G., and Geissler, C. A. The New Oxford Book of Food Plants, Oxford University Press, Oxford, U.K., 1997.
   Google Scholar
• Zhao, R., Bean, S., Wu, X., and Wang, D. Assessing fermentation quality of grain sorghum for fuel ethanol production using Rapid Visco-Analyzer. Cereal Chem. 85:830–836, 2008.
   Web of Science ®Google Scholar