Malted weaning food made from maize,soybean, groundnut and cooking banana

Infant malnutrition and mortality are common in Africa, although Africa is endowed with agricultural produce that could be harnessed through processing to produce adequate infant food. This project was set up to explore the possibility of using local raw materials to develop a nutritious, low‐dietary‐bulk, cheap infant food. The materials used included cereal (maize), pulses (soybean and groundnut) and tuberiferous plants (cooking banana). The grains were first germinated and dried or kilned before milling and formulation. The malted products were compared with fermented ones in terms of nutritional, dietary bulk and acceptability criteria. Malting increased the nutrient content, reduced the dietary bulk and enhanced the taste of the infant food. In terms of protein content, least gelation concentration and overall acceptability, malted samples had values in the range of 138–151 mg g^?1, 150–175 g l^?1 and 7.2–8.82 respectively, while the control (fermented) sample had values of 54 mg g^?1, 100 g l^?1 and 6.29 respectively. Roasting of malted cereals above 55 °C reduced the bulk reduction ability but enhanced the taste of the products. A combination of malted maize and soybean, roasted groundnut and cooking banana in the ratio of 50:15:15:20 gave a very recommendable weaning food for infants between the ages of 6 months and 2 years. © 2002 Society of Chemical Industry     

Variation in Malting Quality and Heat Resistance in the Malting Barley Variety “Alexis”

In earlier studies concerning vigour, where subsamples are heat‐treated before germination there was found heat‐sensitive as well as heat‐resistant barley samples. The vigour model developed by Ellis and Roberts and further developed at Carlsberg, could only describe the heat‐sensitive barleys. Seventeen samples of the “Alexis” variety grown widely in Europe were collected from the EBC trials in 1994 in order to see if heat resistance in barley was influenced by different growing conditions. We found both heat‐sensitive samples following the vigour model as well as pronounced heat‐resistant samples, but these were not divided according to growing conditions. The germination curves dependent on heat treatment and germination time were evaluated by Principal Component Analysis (PCA). Heat‐resistant barley samples could be differentiated from heat‐sensitive samples already after ½ h of heat treatment at 68°C (12% moisture) and after 3 days of germination. The barley samples were analysed with regard to malting quality. The PCA evaluation of the data divided the samples according to growing location, mainly due to differences in protein and β‐glucan. However, the malting analyses could not describe the differences in heat resistance and sensitivity of the barleys. The biochemical background of the heat resistance found is discussed on the basis of literature. Our findings should give an experimental basis for exploiting a biochemical principle for heat resistance, which is formed during grain filling and consumed during storage and germination.     

APPLICATION OF A COMMERCIAL ENZYME PREPARATION IN THE BARLEY MALTING PROCESS

This paper presents data on barley micromalting with addition of the CELLUCLAST enzyme complex. This is a commercial, multicarbohydrase with distinct β-glucanase and proteinase activities. The enzyme was added to steeping and germination phases, in different quantities (0.05%; 0.75% and 0.1% of initial barley). The enzyme was added to different malting phases: to the 2nd and 3rd steep water, at the beginning of germination on the 1st day by spraying, on the 2nd day of germination and in combination of addition to 3rd steeping water and in germination start (50% of total quantity of each). CELLUCLAST enzyme had a significant effect on reduction of wort viscosity, extract difference, wort filterability and protein breakdown, depending on the quantity of added enzyme and the malting phase to which it was added. There was no negative effect on other malt quality parameters. The best values of cytolytic breakdown parameters (viscosity, extract difference, filtration rate) were obtained with addition of 0.075% of CELLUCLAST, on the first day of germination.     

The influence of steep regime and germination period on the malting properties of some hull‐less barley lines

Following field trials in 2008 and 2010, six lines, derived by mutation in the hull‐less barley cultivar Penthouse, were selected to provide a range in grain β‐glucan content. These lines, along with Penthouse and the hulled, malting variety Optic, were then malted, using four different steeping regimes, with samples kilned after 3, 4 and 5 days of germination. The longest steep regime provided samples with optimum modification after 5 days of germination. Samples from the other steep regimes were under‐modified to varying degrees. In particular, the steeps with a single immersion gave poorly modified samples with low extracts and alcohol yields. One line, with low grain β‐glucan, gave higher alcohol yields than either Penthouse or Optic, following a regime comprising two short immersions and a single air‐rest, but there was no clear association, within the lines, between β‐glucan content and malting properties. Copyright © 2012 The Institute of Brewing & Distilling     

Influence of malting and lactic acid fermentation on functional bioactive components in cereal‐based raw materials: a review paper

Driven by increased health awareness among consumers, the production of foods and beverages enriched with functional bioactive components is gaining more attention. Malting and lactic acid fermentation are biotechnological processes having potential for producing functional foods and beverages. Due to various biochemical and enzymatic induced changes in raw materials, malting of cereal grains and probiotic lactic acid fermentation of plant‐based media increases the nutritional quality of treated raw materials. The improved nutritional quality is attributed to the accumulation of functional bioactive components along with the degradation of anti‐nutritional components. The selection of raw materials and process parameters are important factors to be considered for increasing the functional bioactive components such as dietary fibres, antioxidants and probiotics. This review article reports the current knowledge on the changes of bioactive components during malting and lactic acid fermentation using probiotic bacterial strains. Process parameters which affect the concentration of bioactive components in raw materials will also be described.     

Enzymatic and molecular characteristics of Geotrichum candidum strains as a starter culture for malting

Geotrichum candidum yeasts are proposed as a starter culture during malting. They have a double positive effect on the process. They eliminate the fungal pathogenic microflora and improve the technological properties of the finished product, malt. Among published research little or no information can be found considering the biosynthesis of hydrolytic enzymes. Most of the data is related to the production of lipases, proteases and cellulases. This paper examines the enzymology of a number of G. candidum strains. The main focus within the evaluation process was placed on whole cell barley grain cultivation. Hydrolase, which is present in cell wall degradation, was found at a satisfactory level. All tested strains produced both β‐1,3‐glucanases and β‐1,4‐glucanases capable of hydrolysing barley β‐glucan and reducing the amount of this polysaccharide in the wort. Molecular analysis of the tested strains with the use of restriction fragment length polymorphism–polymerase chain reaction and randomly amplified polymorphic DNA confirmed not only the species affiliation, but also the genetic similarity between the tested strains. Copyright © 2014 The Institute of Brewing & Distilling     

A COMPARISON OF SOME RAPID SCREENING TESTS FOR MALTING QUALITY

A series of rapid tests which have been proposed for the assessment of barley malting quality have been compared. The most accurate prediction of hot water extract was obtained by a multiple regression involving α-Amylase, Total Nitrogen and Grinding Resistance.     

DIMETHYL SULPHIDE FORMATION IN MALT—EFFECT OF MALTING CONDITIONS

The dimethyl sulphide (DMS) content of kilned malt, and, presumably, the level of precursor in green malt, is significantly affected by malting conditions. Increasing proteolysis favours increased DMS formation in the malt, particularly when induced by higher germination temperatures. The additives gibberellic acid and potassium bromate have opposing effects, some increase being caused by the former and significant reduction being achieved by the latter.     

Mechanisms of Malt Extract Development in Barleys from Different European Regions: I. Effect of Environment and Grain Protein Content on Malt Extract Yield

Malt extract yield (EXT) and barley protein content (BPROT) data from 346 EBC trials located across all the EBC countries, and composed of many different varieties, from the years 1980, 1982 to 1990, inclusive, and 1993 to 1995, thus covering 13 seasons, were used to detect regional trends affecting the negative correlation between these two variables. Quadratic curves were fitted to data from each European region (North, Central, West and South), all of which showed very high coefficients of determination (r²). A common trend in all regions, and also in the overall European analysis, was of EXT decreasing when BPROT increased, although the extent of decrease varied among the regions. Two different geographical patterns of variation in EXT with changes in BPROT have been observed, on the one hand those of the Iberian Peninsula and West region, and on the other, those of the North and Central regions. In the first case, the rate of decrease in EXT was almost constant across the full range of variation of BPROT, whereas, in the second case, the decrease in EXT grew progressively with increases in BPROT. Therefore, although “Bishop's law” on EXT decrease with BPROT increase holds true as a general statement, it would be necessary to take climatic differences into account when estimating EXT values from BPROT data.     

DEXTRINS IN SORGHUM BEER

Dextrins containing from 4 to 10 glucose units were determined in sorghum malt, wort and beer by means of HPLC. Throughout a malting period of 10 days approximately 5% fermentable sugars and only trace amounts of dextrins could be detected and the pattern remained constant. During mashing, using maize adjunct and at pH 4, there was a rapid build-up of a wide range of dextrins but their content was greatly reduced during the final stages of mashing. Both sorghum and barley beer contained similar amounts of dextrins containing 4 to 9 glucose units. The majority of these dextrins was branched as their concentration was reduced to a great extent by the action of pullulanase. Dextrins containing more than 10 glucose units were detected and their concentration was also diminished by pullulanase.