ArticlePeerJ2021
Characteristic changes in malt, wort, and beer produced from different Nigerian rice varieties as influenced by varying malting conditions.
Article in PeerJ, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Optimization of Millet Malting Parameters Using Artificial Neural Network and Response Surface Methodology.Food science & nutrition · 2025Article
- Nutritional Profiles ofFoods (Basel, Switzerland) · 2023Article
- Comparative Analysis of Antioxidant Compounds and Antioxidative Properties of Thai Indigenous Rice: Effects of Rice Variety and Processing Condition.Molecules (Basel, Switzerland) · 2022Article
- Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract.Molecules (Basel, Switzerland) · 2022Article
- Nutritional evaluation of complementary porridge formulated from orange-fleshed sweet potato, amaranth grain, pumpkin seed, and soybean flours.Food science & nutrition · 2022Article
- Comparative Evaluation of Physicochemical, Antioxidant, and Sensory Properties of Red Wine as Markers of Its Quality and Authenticity.International journal of food science · 2022Article
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Authors and funding
6 authors.
Funding
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Abstract
Gluten-free beer could be produced with rice, although the latter would primarily serve as adjunct in combination with barley malt in today's brewing. However, the recent growing realisation of the potential and applications of rice malt for brewing an all-rice malt beer through varying malting conditions cannot be overlooked. In this study, therefore, the characteristic changes in malt, wort, and beer from different Nigerian rice varieties (FARO 44, FARO 57, NERICA 7) as influenced by varying malting conditions (steeping duration (18, 24 and 30 h), germination periods (2, 3 and 4 days) and kilning temperatures (50 and 55 °C)), were investigated. Rice (grain) samples were examined by thousand kernel weight (TKW), germinative energy (GE), germinative capacity (GC), and degree of steeping (DoS). To ensure that rice wort/beer with unique beer style and enhanced attributes, comparable to barley wort/beer is produced, malting conditions that produced rice malts with peak diastatic power (DP), cold water extract (CWE), and hot water extract (HWE) were selected. Peak DP, CWE and HWE were obtained at FARO 44 (18 h steeping, 3 days germination, 55 °C kilning (S
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