Effect of Malting on Chemical Composition, Minerals Content and Microbiological Quality in Different Varieties of Barley (Hordeum vulgare)

Abstract

This study was aimed to investigate the effect of malting process on chemical composition and mineral content as well as microbial quality of barley varieties (bakur (A) and balady (B) from Yemen and also local 46(C) from Sudan. All these grains were cleaned, soaked and germinated at temperature30±2ºC for 120 hours. After germination process, grains were dried at 55 ºC for 12 hours. The three barley varieties (A, B and C) showed significant differences (p˂ 0.05) in chemical composition between non-malted and malted. However, the results of non-malted samples(A, ,B, and C) in chemical composition the result were, moisture (6.66, 6.34 and 6.08%), protein (12.62, 11.40 and 11.53%), fat (1.94, 1.75 and 1.49%), Ash (2.72, 2.52 and 2.45%), fiber (3.13, 2.80 and 3.52%), and Carbohydrate (73.15, 75 and 75.22%), while the malted barley samples were shown the following , moisture (4.66, 4.44, 4.35%), protein (11.91, 7.83, 6.47%), fat (1.64, 1.68, 1.60%),Ash(2.48, 2.47, and 2.12%), fiber (4.02, 4.24, 4.47%) and Carbohydrate (75.63, 79.63,80.92%). Moreover, the reducing sugar content of non-malted samples ranged between 0.25% and 0.67%, whereas malted samples between 0.32 and 0.48%. In addition to that, non-reducing sugar ranged between 0.63-0.98% and 1.72-2.74% respectively. The mineral content showed (p˂ 0.05) variations between malted and non-malted samples. Microbial analysis including (total count of bacteria, yeasts, moulds, E.coil and Coliform) were increased significantly (p≤0.05) in all non-malted and malted samples, while Salmonella was not detected.