Malt Quality Profile of Malt Barley Varieties Grown in the Central Highlands of Ethiopia

Biadge Kefale; Yadesa Abushu

doi:doi:10.11648/j.ijbc.20170203.18

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Malt Quality Profile of Malt Barley Varieties Grown in the Central Highlands of Ethiopia

Biadge Kefale, Yadesa Abushu

Published in International Journal of Bioorganic Chemistry (Volume 2, Issue 3)

Received: 24 February 2017 Accepted: 18 March 2017 Published: 22 April 2017

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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.

Published in	International Journal of Bioorganic Chemistry (Volume 2, Issue 3)
DOI	10.11648/j.ijbc.20170203.18
Page(s)	130-134
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Malt, Malt Barley Variety, Parameters, Malt Specification

References

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[2]	Allosio-Ouarnier, N., Quemener, B., Bertrand. D, Boivin, P. (2000). Application of High Performance Anion Exchange Chromatography to the Study of Carbohydrate Changes in Barely during Malting. Journal of Institute of brewing, 106: 45-52.
[3]	Anonymous. (2012). Progress report of All India coordinated wheat and barley improvement project 2011-12. Vol. VI. Barley Network. Directorate of Wheat Research, Karnal, India.
[4]	Baik BK, Ullrich SE. 2008. Barley for food: characteristics, improvement, and renewed interest-Critical review. Journal of Cereal Science 30: 1–10.
[5]	Chandra GS, Proudlove MO, Baxter ED. (1999). The structure of barley endosperm an important eterminant of malt modification. Journal of FoodScience and Agriculture 79: 37–46.
[6]	Edney, MJ. and Mather, DE. (2004). Quantitative trait loci affecting germination traits and malt friability in a two-rowed by six-rowed barley cross. Journal of Cereal Science39: 283-290.
[7]	Guerrero, B. G., (2009). Effects of amino acid profile, endoprotease activities and wort quality on fermentability under different malting and brewing conditions. A Thesis presented to the Faculty of Graduate Studies of the University of Manitoba. 227p.
[8]	Gunkel J, Votez M, Rath F. (2002). Effect of the malting barley variety (Hordeumvulgare L.) on ferment ability. Journal of Institute of Brewing 108: 355–61.
[9]	Jones, BL., Budde, AD. (2005). Various malt endoproteinase classes affect wort soluble protein levels. Journal of Cereal Science. 41: 95–106.
[10]	Shewry PR. (1993). Barley seed proteins. In: MacGregor AW, Bhatty RS, editors. Barley: chemistry and technology. St. Paul, Minn., U.S.A.: American Assosation. of Cereal Chemists Inc. p 131–97.
[11]	Swanston, JS., Wilhelmson, A., Ritala, A., Gibson, BR. (2014). Malting, brewing and distilling. In: Chemistry and Technology. St. Paul: AACC International. 193–222.
[12]	Wonton, B. W., Jacobsen, F., Sherkat and. Stuart, I. M, (2005). Changes in germination and malting quality during storage of barley. Journal of Institute of Brewing, 111(1): 33–41.

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APA Style

Biadge Kefale, Yadesa Abushu. (2017). Malt Quality Profile of Malt Barley Varieties Grown in the Central Highlands of Ethiopia. International Journal of Bioorganic Chemistry, 2(3), 130-134. https://doi.org/10.11648/j.ijbc.20170203.18

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ACS Style

Biadge Kefale; Yadesa Abushu. Malt Quality Profile of Malt Barley Varieties Grown in the Central Highlands of Ethiopia. Int. J. Bioorg. Chem. 2017, 2(3), 130-134. doi: 10.11648/j.ijbc.20170203.18

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AMA Style

Biadge Kefale, Yadesa Abushu. Malt Quality Profile of Malt Barley Varieties Grown in the Central Highlands of Ethiopia. Int J Bioorg Chem. 2017;2(3):130-134. doi: 10.11648/j.ijbc.20170203.18

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@article{10.11648/j.ijbc.20170203.18,
  author = {Biadge Kefale and Yadesa Abushu},
  title = {Malt Quality Profile of Malt Barley Varieties Grown in the Central Highlands of Ethiopia},
  journal = {International Journal of Bioorganic Chemistry},
  volume = {2},
  number = {3},
  pages = {130-134},
  doi = {10.11648/j.ijbc.20170203.18},
  url = {https://doi.org/10.11648/j.ijbc.20170203.18},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijbc.20170203.18},
  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.},
 year = {2017}
}

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TY  - JOUR
T1  - Malt Quality Profile of Malt Barley Varieties Grown in the Central Highlands of Ethiopia
AU  - Biadge Kefale
AU  - Yadesa Abushu
Y1  - 2017/04/22
PY  - 2017
N1  - https://doi.org/10.11648/j.ijbc.20170203.18
DO  - 10.11648/j.ijbc.20170203.18
T2  - International Journal of Bioorganic Chemistry
JF  - International Journal of Bioorganic Chemistry
JO  - International Journal of Bioorganic Chemistry
SP  - 130
EP  - 134
PB  - Science Publishing Group
SN  - 2578-9392
UR  - https://doi.org/10.11648/j.ijbc.20170203.18
AB  - 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.
VL  - 2
IS  - 3
ER  -

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Author Information

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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Plain Text BibTeX RIS

APA Style

Biadge Kefale, Yadesa Abushu. (2017). Malt Quality Profile of Malt Barley Varieties Grown in the Central Highlands of Ethiopia. International Journal of Bioorganic Chemistry, 2(3), 130-134. https://doi.org/10.11648/j.ijbc.20170203.18

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ACS Style

Biadge Kefale; Yadesa Abushu. Malt Quality Profile of Malt Barley Varieties Grown in the Central Highlands of Ethiopia. Int. J. Bioorg. Chem. 2017, 2(3), 130-134. doi: 10.11648/j.ijbc.20170203.18

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AMA Style

Biadge Kefale, Yadesa Abushu. Malt Quality Profile of Malt Barley Varieties Grown in the Central Highlands of Ethiopia. Int J Bioorg Chem. 2017;2(3):130-134. doi: 10.11648/j.ijbc.20170203.18

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@article{10.11648/j.ijbc.20170203.18,
  author = {Biadge Kefale and Yadesa Abushu},
  title = {Malt Quality Profile of Malt Barley Varieties Grown in the Central Highlands of Ethiopia},
  journal = {International Journal of Bioorganic Chemistry},
  volume = {2},
  number = {3},
  pages = {130-134},
  doi = {10.11648/j.ijbc.20170203.18},
  url = {https://doi.org/10.11648/j.ijbc.20170203.18},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijbc.20170203.18},
  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.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Malt Quality Profile of Malt Barley Varieties Grown in the Central Highlands of Ethiopia
AU  - Biadge Kefale
AU  - Yadesa Abushu
Y1  - 2017/04/22
PY  - 2017
N1  - https://doi.org/10.11648/j.ijbc.20170203.18
DO  - 10.11648/j.ijbc.20170203.18
T2  - International Journal of Bioorganic Chemistry
JF  - International Journal of Bioorganic Chemistry
JO  - International Journal of Bioorganic Chemistry
SP  - 130
EP  - 134
PB  - Science Publishing Group
SN  - 2578-9392
UR  - https://doi.org/10.11648/j.ijbc.20170203.18
AB  - 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.
VL  - 2
IS  - 3
ER  -

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