Authors:
Abstract
A study was conducted to evaluate the malting quality of Ofada rice and determine the chemical and sensory qualities of malt from Ofada rice and in combination with other local cereals. Malting parameters measured were; germinating energy, germinating capacity, malting loss, malting yield, and cold water extract.The result showed that Ofada rice had high malting quality with germination energy of 93.7%, germination capacity of 83.33%, and malting yield of 81.43%. The dry matter content of the malt samples ranged from 10.80 – 12.06% with malt from 100% maize having the lowest value and malt from 50% Ofada and 50% sorghum
having the highest value. The highest value of protein (1.35%) was recorded by malt from 100% sorghum while malt from 50% Ofada rice and 50 % maize had the lowest. Fat, sugar and starch contents of the malt samples ranged from 0.12 – 0.32%, 8.28 – 9.09% and 6.49 – 7.91%, respectively. The pH of the malt samples ranged between 4.90 and 5.06 with malt from 100% Ofada rice having the lowest and malt from 100% sorghum having the highest. Present gravity of the malt samples ranged from 12.10 – 12.30 with malt from 100% Ofada
having the highest value and malt from 50% Ofada rice and 50% maize having the highest value. There were significant differences in the chemical and sensory qualities of malt from Ofada rice, maize and sorghum grains. The malts were found to be acceptable with slight difference when compared with VitamaltTM by sensory evaluation. Based on the outcome of the study of the malting qualities of Ofada rice,maize and sorghum, Ofada rice was observed to have good malting qualities, hence it can be used as an alternative in malting.