malting duration on yield And composition of Fura produced with the grains of Pennisetum Typhoides.(2014)

Abstract

The effect of malting duration on yield (g/kg) and proximate composition of Fura produced from the grains of pennisetum typhoides was studied. The grains were cleaned and subjected to 24hrs, 30hrs and 36hrs of malting, unmalted grains used to produce the fura served as control(0 hrs unmalted. Malting of the grains up to 30hrs caused a decrease in protein from 15.0 to 6.25% with a corresponding increase in carbohydrate from 25.14±0.71% to 39.65±0.32%. Further malting up till 36 hrs showed reversed compositions of 16.67±1.4% and 26.20±2.55% for protein and carbohydrate respectively. Lipid content of 3.33% remained content in unmalted and malted fura produced. Ash and fiber were not affected significantly (p<0.05). However, the mean dry matter yield with unmalted fura product (951.05) was significantly different from the malted product at 24, 30 and 36hrs of 920.380, 850.380, and 831.040 respectively. The color, smell, taste and texture of the malted fura product did not make them clearly distinct from each other. The effect of malting are only conspicuous on the protein and carbohydrate compositions, which may be taken advantage of in human nutritional issues.