keywords: Blends, malt, millet, production, sorghum
The local sorghum and millet were bought from Girei market of Adamawa state, Nigeria. The grains were cleaned, sorted and steeped in water for 24 h. and allowed to germinate for four (4) days. The shoots and roots of the germinated grains were removed after drying using hot air oven by hand rubbing and winnowing. Coarse grains were obtained by grinding the grains. Six (6) different non-alcoholic malt drinks were prepared from the blends of sorghum and millet in the following ratio 70:30, 30:70, and 50:50 using sorghum and millet adjuncts for each set. The malt was produced using Schmitz process. The malt drink produced was compared to two commercial malt (Gold-malt and Maltina). Physico-chemical analysis of the six (6) malts produced were found to be slightly acidic with pH value of 4.36 – 5.56, while that of the commercial malt to be 5.28 and 5.40. The percentage total solid ranged from 7.04 – 16.66, and that of the commercial malts were 15.14 and 15.26. The total soluble solid (% brix) ranged from 6.03 – 11.50, while that of the commercial malt were 13.07 and 13.1. The titrable acidity (%citric acid) ranged from 0.08 – 0.2, while that of the commercial malts were 0.16 and 0.14. The specific gravity of the malts ranged from 1.02 – 1.05, and that of commercial malts were 1.07 and 1.05. The viscosity (mm2/s2) of the malt samples ranged from 1.21- 4.40, while that of the commercial malts were 1.38 and 1.40. Foam capacity of the malt samples ranged from 10 – 50, while that of the commercial malts were 60 and 40. The vitamin C (mg/100ml) of the malt samples ranged from 0.07 – 1.8, while that of the commercial malts were 2.76 and 3.66. The microbial count per ml (cfu/ml) of the malt samples ranged from 0.31 – 1.71. Some of values obtained were found to be slightly higher than the commercial malt samples. The data obtained were subjected to statistical analysis using SPSS. The results showed that there was significant difference observed at (p<0.05) obtained between the laboratory prepared malt sample and the commercial malt samples. From the results of physico-chemical, vitamin C, microbial and sensory attributes Sample (A) performed optimally and was found to be superior to other malt samples and rated best.