Study of some physical and functional properties of the malted Temash Barley (Hordeum Vulgare L.) grains and its flour

Abstract

Temash is one of the barley varieties and traditionally used for kolo (roasted grain) and malt. This study was conducted to generate some engineering properties of the temash grain and its malt flour. The experiment consisted of the factorial design of two factors. Each sample was steeped at room temperature (24°C) for 37 hrs and kilned at 50°C for 24 hrs. Experiment material was subjected to evaluate for physical properties of the grain and its flour, functional properties. The physical properties of native temash flour were 11.13% moisture, 40.22° angle of repose, 0.97 g/mL bulk density and are significantly (P < 0.05) different from values, which ranged from 5.88 to 7.79%, 36.55 to 37.68° and 0.82 to 0.93 g/mL of the respective attributes of malt flour. Increasing the germination temperature and time resulted in reduced hectoliter weight (HLW) and a thousand kernel weight (TKW) of malted grain. However, germination did not affect angle of repose of both malted grain and malt flour. The TKW reduced from 37.29 to 32.52 g and HLW from 76.88 to 71.83 kg/hL whereas the native temash grain had TKW and HLW values of 47.17 g and 81.77 kg/hL, respectively. Statistically, the highest values of the functional properties of the malt flour, which included water absorption capacity, swelling power, water solubility index and dispersibilty of flour were 2.98 g/g, 0.37%, 27.09% 74.83%, respectively for the sample germinated at 21°C for 5 days. The lowest values were 2.16 g/g, 0.06%, 6.00% and 67.67%for the respective attributes of raw temash flour.

Keywords

• functional properties
• germination
• physical properties
• temash barley grain