Effects of Malting on Physicochemical Composition of Maize and Sorghum

Abstract

Otitoju Lawrence Kunle, Alamuoye N.O, Ajatta M.A & Ogundari A. A.

Investigations were done into the physicochemical composition of sorghum and maize. Before being dried in an air oven for five days at temperatures ranging from 40 to 500oC for an average of eight hours each day, the cereal grains were germinated for 18 hours. Fine flours were produced from the dried samples. The beverage samples were assessed for pH, total soluble solids, color, specific gravity, and mineral content, while the flours were examined for pH, total soluble solids, color, and titratable acidity. Germination caused the nutritional content to increase. Malted sorghum had the highest fat content (after 72 hours), at 16.45%, whereas malted maize had the lowest, at 7.18%. (48 hours). Malted maize had the maximum value (72 hours) of 300% and the lowest value (72 hours) of 70%. Anti-nutritional components in germinated samples decreased significantly as compared to control samples at (p<0.05). The mineral content of malted samples rose significantly as compared to the control at p<0.05. Calcium levels were highest in malted sorghum (13.68 mg/100g) before being cooked for 50 minutes, the germinated flours were well mixed. Sensory and microbio- logical testing were performed on the beverages. After germination, the samples' acceptability to the senses enhanced. The A0 (88.13g) and A5 (Equal weight blend of cooked maize and sorghum flour) seeds had the highest and lowest total soluble solids, respectively, after 24 hours of germination at Brix level 25. (80.00g).The pH was maximum in the A0 (Equal weight mixture (maize and sorghum flour cooked) of 24 hours germination at Brix level 20 (4.91) and lowest in the C3 (Equal weight mixture (maize and sorghum flour cooked) of 72 hours germination at Brix level 23. (4.13).

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