Malt Quality Profile of Malt Barley Varieties Grown in the Central Highlands of Ethiopia
International Journal of Bioorganic Chemistry
Volume 2, Issue 3, September 2017, Pages: 130-134
Received: Feb. 24, 2017; Accepted: Mar. 18, 2017; Published: Apr. 22, 2017
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Authors
Biadge Kefale, Food science and Nutrition Research Program, Ethiopian Institute of Agricultural Research, Holeta Agricultural Research Center, Addis Ababa, Ethiopia
Yadesa Abushu, Food science and Nutrition Research Program, Ethiopian Institute of Agricultural Research, Holeta Agricultural Research Center, Addis Ababa, Ethiopia
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Abstract
The bio chemical composition of barley is highly affected the beer quality and the economic efficiency of the brewing process. A large number of parameters had been important to define malting quality. Samples were collected from barley breeding research center at Holeta which were verified and released malt barley varieties. Varieties used for the study were Holker, Bekoji-1, EH-1847, Bahati, Sabini, Grace, Travller, Beka, Ibon 174/03, Miscal -21, HB-1533 and HB-1307. The malt quality traits were evaluated according to the European brewery convention methods and the value were in the range grain size (88.5-97.5), germination energy (96-98.5), malt moisture content (3.6-6.7), protein content (10.1-13.5), soluble protein (3.9-7.7), kolbach index (35.5-48.8), thousand kernel weight (34-42.8), extract (73.8-80.9), color of wort (3.7-7), PH of wort (5.5-6.1) and friability (31.6-90.2). From all the varieties Holker, Travller, Sabini, Bekoji-1, Grace, Bahati and Beka were acceptable grain and malt quality traits according to the brewing specification.
Keywords
Malt, Malt Barley Variety, Parameters, Malt Specification
To cite this article
Biadge Kefale, Yadesa Abushu, Malt Quality Profile of Malt Barley Varieties Grown in the Central Highlands of Ethiopia, International Journal of Bioorganic Chemistry. Vol. 2, No. 3, 2017, pp. 130-134. doi: 10.11648/j.ijbc.20170203.18
Copyright
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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