Open AccessMalting quality of seven genotypes of barley grown in Nepal
Author(s) -
Ojha Pravin,
Gautam Nagina,
Subedi Ujjwol,
Dhami Narayan B.
Publication year - 2020
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.1743
Subject(s) - germination , absorption of water , sugar , genotype , zoology , hordeum vulgare , biology , horticulture , food science , agronomy , chemistry , botany , poaceae , biochemistry , gene
There has been very limited work on the malting quality of barley grown in Nepal. This work used completely randomized experiment for seven barley genotypes, namely Xveola‐45 , Coll#112‐114/Muktinath , Xveola‐38 , Solu uwa , NB‐1003/37‐1038 , NB‐1003/37‐1034 , and Bonus, collected from Hill Crop Research Program ( Dolakha , Nepal) to study the effect of genotypes on the chemical composition and functional properties of barley and malt. Barley was steeped for 24 hr followed by 72 hr germination in room temperature (25 ± 3°C). Germinated barley was dried (45°C/6 hr, 50°C/4 hr, 55°C/8 hr, 70°C/1 hr, 80°C/3 hr) in a cabinet drier. Multistage dried barley was then ground to pass through a 250 µm screen. Among the chemical composition, protein and reducing sugar were affected by genotype ( p < .05) in barley except for β‐glucan. Functional properties, particularly bulk density, water absorption capacity, oil absorption capacity, and viscosity, were affected by genotype ( p < .05) in barley, whereas except for density, all the parameters were different ( p < .05) for malt. The highest diastatic power among all genotypes was recorded for solu uwa (329.25 ºDP) followed by Muktinath (271.15 ºDP). There was no significant change ( p < .05) in a protein of all genotypes after malting, whereas β‐glucan and viscosity significantly decreased ( p < .05) for all genotypes after malting. The remaining parameters for all genotypes were not affected ( p < .05) by malting. Solu uwa had higher enzymatic activity, whereas Xveola‐38 and Muktinath were found to be better for complimentary food preparation.