Malting characteristics of some nepalese finger millet (eleusine coracana) varieties

Finger millet is the fourth most important food crop of Nepal. In many countries millet has been used as a major ingredient in the manufacture of malt. Millet malt is extremely used in the preparation of weaning foods, infant foods and beverages. Today there is a growing demand for gluten free food and beverages from people with celiac disease. Information regarding the malting of finger millet in Nepalese context is scarce. The aim of this study was to investigate the malting characteristics of some Nepalese finger millet varieties. Six finger millet varieties were germinated at 28±1 ºC for 48 to 84 h, kilned at 50±2 ºC and analyzed for amylase and carboxypeptidase activities, total free amino acids and free amino nitrogen contents in the malts. All native millets had negligible α-amylase activity (0.05–0.11 units) while 72 h germinated Juwain millet showed the highest α-amylase activity (22.96 units). Beta amylase activity in native millets were in the range of 0.1–2.4 units and it reached maximum value on 48h of germination in all millet varieties with a highest value of 385 units in Kabre millet. Diastatic activity ranged from 8.3 to 17.3 ºDP (db) in 48 h germinated millet malts. Forty-eight hour germinated Juwain millet exhibited the highest carboxypeptidase activity (242.5 units), total free amino acids (310 mg glycine/100 g dry malt) and free amino nitrogen (57.8 mg glycine/100 g dry malt) contents of all the millet malts. Although Juwain millet variety seemed best for malting, further investigation on malt extract and wort analyses are suggested for their brewing quality assessment.