EFFECT OF GERMINATION TIME ON MALTING QUALITY

OF WHEAT (TRITICUM AESTIVUM L.)

Sudha Kunwar
Department of Food Technology
Nagarik Collège
Institute of Science and Technology
Tribhuvan University
EFFECT OF GERMINATION TIME ON MALTING QUALITY OF WHEAT (TRITICUM AESTIVUM L.)

Presentation outline

 Introduction
 Statement of the problems
 Objectives
 Significance of the study
 Limitations of the study
 Materials and methods
 Results and discussion
 Conclusions
 Recommendations
EFFECT OF GERMINATION TIME ON MALTING QUALITY OF WHEAT (TRITICUM AESTIVUM L.)

Introduction

 Wheat
 Wheat (Triticum aestivum L.) is
one of the most important and
oldest crops grown in more than
120 countries around the world
(Paulsen and Shroyer, 2004).
 The wheat grain contains 2-3%
germ, 13-17% bran and 80-85%
mealy endosperm (Belderok et
al., 2000).
 Wheat is 13%water, 13%
protein, 71% carbohydrates, and
1.5% Fat (Shewry et al., 2002).
EFFECT OF GERMINATION TIME ON MALTING QUALITY OF WHEAT (TRITICUM AESTIVUM L.)

Introduction
Malting
 Malting is controlled germination of grains in moist
air, which results in the modification of amylases,
proteases, and other enzymes which hydrolyze and
modify the grain components and its structure.
 Malting is a three-stage process involving steeping,
germination, and kilning.
 Malted wheat is used for the production of
breakfast, infant and invalid foods, malted drinks,
sugar confectionary and vinegar.
 Health benefits.
EFFECT OF GERMINATION TIME ON MALTING QUALITY OF WHEAT (TRITICUM AESTIVUM L.)

Statement of the problem

 Qualitatively higher nutrient content.

 Can be incorporated in food product.
 Promote the economic status of nation.
EFFECT OF GERMINATION TIME ON MALTING QUALITY OF WHEAT (TRITICUM AESTIVUM L.)

Objectives
 General objectives
• The general objective of this research is to effect of
germination time on malting quality of wheat (Triticum
aestivum L.)
 Specific objectives
• Preparation of wheat malt and
• To study the effect of various germination time on
prepared wheat malt.
• To evaluate the proximate analysis of raw and
prepared malt.
• To evaluate the malting quality of lab prepared wheat
malt.
EFFECT OF GERMINATION TIME ON MALTING QUALITY OF WHEAT (TRITICUM AESTIVUM L.)

Significance of the study

 Promotes semi processing of raw material.

 Has clinical values.
 Partially incorporated in food product.
EFFECT OF GERMINATION TIME ON MALTING QUALITY OF WHEAT (TRITICUM AESTIVUM L.)

Limitation of the study

 Steeping and germination was not carried out at various

temperatures.
 Mineral and other vitamin content of the raw material and
malt have not been determined.
 Microbiological and shelf life study with various packaging
materials were not been evaluated.
Materials and Methods

Raw materials
Locally available wheat (Aditya) variety of Chitwan district was collected.
 Methods
Preparation of malt Malt
Wheat
Removal of clumps
Cleaning/Grading\was
hing cooling

Steeping Kilning

Spreading on muslin Germination at different time

cloth interval at 15-25oC
Moistening by spraying water
9
EFFECT OF GERMINATION TIME ON MALTING QUALITY OF WHEAT (TRITICUM AESTIVUM L.)

Methods
 Moisture content of raw wheat and malt samples was determined
by the hot air oven method as described by Ranganna (2017).
 Crude fat content of raw wheat and malt samples was determined
by the soxhlet apparatus as described by Ranganna (2017).
 Crude protein content of raw wheat and malt samples was
determined by the soxhlet apparatus as described by Ranganna
(2017).
 Ash content of raw wheat and malt samples was determined by
using a muffle furnace as described by Ranganna (2017).
 Crude fiber content of raw wheat and malt samples was
determined as per Ranganna (2017).
 Total Carbohydrate was determined by the differential method i.e.
by subtracting all the other constituent from 100.
EFFECT OF GERMINATION TIME ON MALTING QUALITY OF WHEAT (TRITICUM AESTIVUM L.)

Methods

 pH of malt samples was determined by pH meter as per

Ranganna (2017).
 Reducing sugar of raw wheat and malt samples was determined
by Lane and Eynon method (KC and Rai, 2007)
 Extract % of malt was determined as per (AOAC, 2005).
 Saccharification time of malt was determined as per (AOAC,
2005).
 Filtration rate of malt was determined as per (AOAC, 2005).
 Clarity of extract of malt was determined as per (AOAC, 2005).
 Color of wort was determined as per (AOAC, 2005).
 °Plato
 Data Analysis was done by using JMP pro 15.
EFFECT OF GERMINATION TIME ON MALTING QUALITY OF WHEAT (TRITICUM AESTIVUM L.)

Results and discussion

The proximate composition of raw wheat and malts samples is

presented on table below:
Parameters Wheat Malt 2nd day Malt 3rd day Malt 4th day Malt 5th day

Moisture 11.21± 0.14 5.44± 0.26 5.44± 0.17 5.41± 0.15 5.63± 0.15

Crude protein 13.76± 0.55 13.21± 0.38 12.431± 0.41 11.55± 0.26 11.14± 0.39

Crude fat 1.75± 0.16 1.78± 0.21 1.49± 0.14 1.23± 0.25 1.47± 0.16

Crude fiber 2.46± 0.15 3.91± 0.8 3.661± 0.27 3.20± 0.15 3.64± 0.12

Total ash 11.21± 0.14 1.76± 0.16 1.93± 0.41 2.30± 0.10 2.90± 0.26

Carbohydrate 80.90± 0.84 79.61± 0.41 80.73± 0.17 81.16± 0.21 80.99± 0.33

Reducing sugar 0.64± 0.07 0.90± 0.00 0.30± 0.03 0.21± 0.01 0.37± 0.05
EFFECT OF GERMINATION TIME ON MALTING QUALITY OF WHEAT (TRITICUM AESTIVUM L.)

Results and discussion

The composition and quality parameters for wheat malt is presented on table
below:
Parameters Wheat Malt 2nd day Malt 3rd day Malt 4th day
Aroma Malty Malty Malty Malty
TKW 0.90±0.00 0.30±0.03 0.21±0.01 0.37±0.05
pH oh wort 45.75±0.11 45.98±0.03 46.24±0.06 45.93±0.02
Color of wort 5.22±0.05 5.25±0.03 5.20±0.02 5.13±0.03
Clarity of wort 8.62±0.05 8.67±0.02 8.31±0.02 9.12±0.03

Filtration rate Normal Normal Normal Normal

Sacchrification time 13±0.77 11±0.24 10±0.15 11±0.17

°Plato 8.72±0.17 8.73±0.04 8.80±0.15 8.65±0.02
Extract 76.94±0.25 77.04±0.05 77.73±0.16 76.29±0.07
EFFECT OF GERMINATION TIME ON MALTING QUALITY OF WHEAT (TRITICUM AESTIVUM L.)

Results and discussion

 Moisture content: the optimum moisture range for malt is 3-6%.

 Crude protein: translocation of protein from seeds to roots and shoots.
 Crude fat: Complex lipids and triacylglycerols are hydrolyzed into fatty acids
 Reducing sugar: mobilization and hydrolysis of polysaccharides during
soaking and germination.
 pH: The too high and too low pH may create astringent off flavors and cloudy
appearance.
 Color: the high temperature application on malt and the highly roasted malt
grains.
 Saccharification time: unmodified and inadequate content of starch degrading
enzymes.
 Clarity: presence of appropriate amount of starch and hydrolytic enzymes
EFFECT OF GERMINATION TIME ON MALTING QUALITY OF WHEAT (TRITICUM AESTIVUM L.)

Conclusions

On the basis of results obtained following conclusions can be drawn:

 Germination of wheat was carried out under controlled soaking and
kilning with various germination days.
 The proximate composition of raw wheat were analyzed as well as
prepared malt with different germination time interval was separately
analyzed, like pH, color, clarity, saccharification time, filtration rate, ˚p
and % extract of wort..
 The best brewing quality result were obtained at 4th day of germination
time. It was observed that chemical compositions were significantly
affected upon different germination time.
EFFECT OF GERMINATION TIME ON MALTING QUALITY OF WHEAT (TRITICUM AESTIVUM L.)

Recommendations

Based on present study following recommendation could be made

for future study:
• The enzyme activity, diastatic power at different germination time
and temperature can be studied.
• Shelf life of wheat malt can be studied under different packaging
material.