Effect of steeping and germination time on malting performance of Nigerian white and yellow maize varieties

L. O. Eneje; E. O. Ogu; C. U. Aloh; F. J C Odibo; R. C. Agu; G. H. Palmer

doi:10.1016/S0032-9592(03)00202-4

Effect of steeping and germination time on malting performance of Nigerian white and yellow maize varieties

L. O. Eneje, E. O. Ogu, C. U. Aloh, F. J C Odibo, R. C. Agu, G. H. Palmer

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29 Citations (Scopus)

Abstract

Two maize varieties studied showed that the yellow maize variety had a better malting performance than the white maize variety. The yellow maize variety had lower malting losses, developed higher diastatic enzyme activity and produced more extract yield. The colored materials present in the grains of the yellow maize sample did not inhibit enzyme production of the grain because it developed higher enzyme activity and higher extract yield. The lower nitrogen content of the yellow variety was linked to high extract yield confirming the concept that extract yield is influenced by nitrogen content of the grain. The length of steeping had a significant influence on enzyme development and extract recovery. © 2003 Elsevier Ltd. All rights reserved.

Original language	English
Pages (from-to)	1013-1016
Number of pages	4
Journal	Process Biochemistry
Volume	39
Issue number	8
DOIs	https://doi.org/10.1016/S0032-9592(03)00202-4
Publication status	Published - 30 Apr 2004

Keywords

Enzyme development
Maize
Malting
Polyphenols/tannins
Steeping

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10.1016/S0032-9592(03)00202-4

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title = "Effect of steeping and germination time on malting performance of Nigerian white and yellow maize varieties",

abstract = "Two maize varieties studied showed that the yellow maize variety had a better malting performance than the white maize variety. The yellow maize variety had lower malting losses, developed higher diastatic enzyme activity and produced more extract yield. The colored materials present in the grains of the yellow maize sample did not inhibit enzyme production of the grain because it developed higher enzyme activity and higher extract yield. The lower nitrogen content of the yellow variety was linked to high extract yield confirming the concept that extract yield is influenced by nitrogen content of the grain. The length of steeping had a significant influence on enzyme development and extract recovery. {\textcopyright} 2003 Elsevier Ltd. All rights reserved.",

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AU - Eneje, L. O.

AU - Ogu, E. O.

AU - Aloh, C. U.

AU - Odibo, F. J C

AU - Agu, R. C.

AU - Palmer, G. H.

PY - 2004/4/30

Y1 - 2004/4/30

N2 - Two maize varieties studied showed that the yellow maize variety had a better malting performance than the white maize variety. The yellow maize variety had lower malting losses, developed higher diastatic enzyme activity and produced more extract yield. The colored materials present in the grains of the yellow maize sample did not inhibit enzyme production of the grain because it developed higher enzyme activity and higher extract yield. The lower nitrogen content of the yellow variety was linked to high extract yield confirming the concept that extract yield is influenced by nitrogen content of the grain. The length of steeping had a significant influence on enzyme development and extract recovery. © 2003 Elsevier Ltd. All rights reserved.

AB - Two maize varieties studied showed that the yellow maize variety had a better malting performance than the white maize variety. The yellow maize variety had lower malting losses, developed higher diastatic enzyme activity and produced more extract yield. The colored materials present in the grains of the yellow maize sample did not inhibit enzyme production of the grain because it developed higher enzyme activity and higher extract yield. The lower nitrogen content of the yellow variety was linked to high extract yield confirming the concept that extract yield is influenced by nitrogen content of the grain. The length of steeping had a significant influence on enzyme development and extract recovery. © 2003 Elsevier Ltd. All rights reserved.

KW - Enzyme development

KW - Maize

KW - Malting

KW - Polyphenols/tannins

KW - Steeping

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DO - 10.1016/S0032-9592(03)00202-4

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SP - 1013

EP - 1016

JO - Process Biochemistry

JF - Process Biochemistry

IS - 8

ER -

Effect of steeping and germination time on malting performance of Nigerian white and yellow maize varieties

Abstract

Keywords

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