Table 2 Effect of GT, Gt and CT on some chemical malt quality traits.

From: Impact of germination and kilning parameters on Eleusine coracana malting for industrial brewing applications

Factors

Parameters

GT

Gt

CT

Moisture Content (%)

Total Protein (%)

Kolbach Index (%)

20

2

70

4.48 ± 0.13a

7.94 ± 0.073dc

14.33 ± 0.006ih

80

2.18 ± 0.05cbd

7.82 ± 0.071edc

15.33 ± 0.014gfh

90

2.19 ± 0.13cbd

8.11 ± 0.108b

16.05 ±0.002gfehd

3

70

2.69 ± 0.14cb

7.66 ± 0.115ejdf

14.66 ± 0.0020i

80

2.14 ± 0.06cd

7.61 ± 0.053hegdf

15.30 ± 0.0060gih

90

2.29 ± 0.13cbd

7.63 ± 0.177hegdf

16.40 ± 0.003gfehd

4

70

2.66 ± 0.22cbd

7.56 ± 0.108hegf

17.26 ± 0.002fecd

80

2.10 ± 0.01cd

7.78 ± 0.0241edc

15.70 ± 0.0004gih

90

2.21 ± 0.01cbd

8.21 ± 0.0ba

15.30 ± 0.0002gih

25

2

70

2.76 ± 0.31b

7.49 ± 0.151hegf

15.20 ± 0.004gfeh

80

2.19 ± 0.12cbd

6.66 ± 0.224jk

16.20 ± 0.0005gfecd

90

2.20 ± 0.46cbd

7.36 ± 0.070hg

16.04 ± 0.001gfehd

3

70

2.34 ± 0.23cbd

8.32 ± 0.109a

15.07 ± 0.005i

80

2.34 ± 0.03cbd

6.69 ± 0.108jk

18.04 ± 0.002bc

90

2.35 ± 0.24cbd

7.38 ± 0.045hg

17.66 ± 0.001bcd

4

70

2.29 ± 0.21cbd

7.81 ± 0.098edc

16.00 ± 0.002gfecd

80

2.45 ± 0.29cbd

8.28 ± 0.152ba

14.34 ± 0.002ih

90

2.36 ± 0.15cbd

7.78 ± 0.024edc

17.00 ± 0.003fecd

30

2

70

2.33 ± 0.32cbd

6.52 ± 0.019k

20.00 ± 0.0005a

80

2.27 ± 0.17cbd

6.73 ± 0.058jk

15.40 ± 0.007gfeh

90

2.08 ± 0.06d

7.30 ± 0.129hi

17.20 ± 0.003bcd

3

70

2.25 ± 0.15cbd

6.45 ± 0.109k

20.05 ± 0.003a

80

2.09 ± 0.04d

6.47 ± 0.068k

17.30 ± 0.007becd

90

2.08 ± 0.05d

6.97 ± 0.042ji

19.08 ± 0.001ba

4

70

2.21 ± 0.17cbd

7.73 ± 0.236edf

16.00 ± 0.005gfecd

80

2.19 ± 0.13cbd

7.78 ± 0.024edc

19.00 ± 0.0005ba

90

2.07 ± 0.05d

7.41 ± 0.044hgf

17.66 ± 0.001bcd

Pv

< 0.0001

< 0.0001

< 0.0001

CV

0.13

1.44

3.28

  1. Mean values not followed with the same letter in a column are significantly different at P < 0.05.
  2. Abbreviation: GT = germination temperature; Gt = germination time; CT = curing temperature.