In context to nepal, all analytical methods which should be used in thesis is described! its a proposal defence!

1. Comparative Analysis Of Malting Properties
Of Foxtail Millet And Commercial Barley
Prepared by
Bharat Budha (04)
2017/06/16
Supervised by
Alok Shrestha

2. 1. Introduction
2. Objective
3. Problem and justification
4. Significance of the Study
5. Material and Methods
6. Work plan
7. References
Contents

3. Introduction- Malting
• Malt is cereal grain that has undergone the malting process.
• Malting is the controlled germination and kilning of grain.
• Malting develop the diastatic enzyme that accomplish the
conversion of starch to sugar during brewing.
• Malted grain is used in a number of applications beside beer
brewing including whisky production, malted milkshakes, malt
vinegar, and whoppers candies.

4. Introduction- Nepal
Barley,
30
Millet,
250
Production (in 1000 MT)
in year 2016
https://www.indexmundi.com

5. Introduction- Foxtail millet (S. italica)
• Foxtail millet ranks second in the total world millet production.
• In their Iron content, foxtail are so rich that rice is nowhere in
the race.
• store-houses of nutrition miles ahead of rice and wheat
• astonishingly low water consuming crops.
• grow on the poorest of soils.
• climate change compliant crops.

6. Foxtail millet (Setaria italic)
A-Bariyo kaguno (top left),
B-kalo kaguno (top centre),
C-seto kaguno (right) and
D-rato kaguno (bottom)
Photo: Rita Gurung/LI-BIRD.
A B C
D

7. • One of the world's economically important crops for its uses
in food, feed and beverage production.
• The traditional cereal used in the production of malt; the principal
material for both alcoholic and non-alcoholic beverages (Makeri et.
al., 2013).
• High germination capacity, High starch content, high extract
capacity makes barley ideal for malting (Lewis et. al., 1996).
Introduction- Barley (H. vulgare)

8. Objective
General objective: - Study of malting properties of Millet & Barley
Specific objective: - To study and compare Foxtail millet &
Commercial Barley about,
The Physiochemical changes during malting.
The respiration loss during germination.
The malting conditions and Enzyme activity.
Proximate composition before and after malting.

9. Problem/Justification
Researches to malt other cereal grains to partially or
completely substitute barley, but none of the malt drink had
organoleptic properties comparable to the one produced from
barley malt (Makeri et. al., 2013).
May be Foxtail millet has organoleptic property!
The government has only made three varieties of millet
available in decades, compared to hundreds of varieties of
wheat and rice.

10. Significance of study
• Study will influence the importance and status of
millets, their potential in commercialization and trade.
• Knowledge of nutritional qualities of once time
staple food i.e. millet will be enhanced.
• Attract processing industries and markets due to
value addition.

11. Cleaning To remove foreign material
Steeping
Soaked in
water for 1-2
days
Promotes rapid and
uniform
germination
Germination Enzyme is
produced
Grain structure
changes into
suitable form
Kilning Dried to low
moisture
At high temp.
stages, malt colors
& flavors develop
Methodology

12. Methodology
Analysis
•Fat
•Protein
•Ascorbic acid Rangana, 2007
•Amylase activity
•Starch content
•Respiration loss
•Free amino acid (Manickam, A.,& Sadashivam, S.,1996)

13. Work Plan
SN Activity June July August September October November
1 Sample collection
2 Sample analysis
3 Malting
4 Malt analysis
5 Data processing
6 Report writing
7 Report submission

15. Reference
Makeri, M., Nkama, I., & Badau, M. (2013). Physico-chemical, malting and biochemical properties of
some improved Nigerian barley cultivars and their malts. International Food Research
Journal, 20(4),1563, 1565.
Manickam, A., and Sadashivam, S. (1996). Biochemical Methods (2nd ed.). New Delhi: New
Age International (P) Ltd.
Ranganna, S. (2007). Manual of analysis of fruit and vegetable products (2nd ed.). New Delhi:
Tata McGraw-Hill.
https://www.indexmundi.com

16. Reference
Amgai, R., Pantha, S., & Bhatta, M. (2016). Characterization of Nepalese Barley Gene Pool for Leaf Rust
Resistance. Nepal Journal of Biotechnology, 4(1),
1318.doi:http://dx.doi.org/10.3126/njb.v4i1.16341
Amgai, R.B., Pantha S., Chhetri T.B., Budhathoki S.K., Khatiwada S.P. and Mudwari A. (2011) Variation on
agro-morphological traits in Nepalese foxtailmillet (Setaria italica (L) P. Beauv). Agronomy
Journal of Nepal (Agron JN). 2.
Badau, M. H. 2004. Malting Characteristics of pearl millet cultivars and their food applications, Bauchi,
Nigeria, Abubakar Tafawa Balewa University, Ph.D. thesis.
Baniya B. K., Dongol D. M. S. and Riley K. W. 1997. Characterization of Nepalese barley germplasm.
Rachis, Barley and Wheat Newsletter, ICARDA, Aleppo, Syria. Vol.16, No 16. Pp. 16-19.
CBS, 2012. National Population and Housing Census 2011 (National Report). Government of Nepal,
National Planning Commission Secretariat, Central Bureau of Statistics Kathmandu, Nepal.
CBS, 2013. National Sample Census of Agriculture Nepal 2011/12. National Report. Government of
Nepal, National Planning Commission Secretariat, Central Bureau of Statistics Kathmandu,
Nepal.

17. Reference
Gupta, S., Upadhyay, M., and Shah, U. (2014). Agro-morphological Variability Study of Barley
(Hordeum vulgare L.) Landraces in Jumla, Nepal. Nepal Agriculture Research Journal, 9(0).
http://dx.doi.org/10.3126/narj.v9i0.11635
Gurung, R. (2017). Kaguno (Foxtail Millet) Cultivation In Ghanpokhara, Lamjung|Himalayan
Crops. Himalayancrops.org. Retrieved on 8 June 2017, from
http://himalayancrops.org/2016/02/25/kaguno-cultivation-in-ghanpokhara lamjung/
Khadka, B. (1987). Coarse grains and pulses in Nepal. Bogor, Indonesia: UN/ESCAP CGPRT Centre.
Makeri, M., Nkama, I., & Badau, M. (2013). Physico-chemical, malting and biochemical properties of
some improved Nigerian barley cultivars and their malts. International Food Research
Journal, 20(4),1563, 1565.
Ministry of Finance, 2014. Economic Survey. The Government of Nepal, Ministry of Finance,
Singhdurbar, Kathmandu.
Morrall, P., Boyd, H.K. and Taylor, R.N.J. 2009. Effects of germination time, temperature and
moisture on malting sorghum. Journal of the Institute of Brewing 92: 439–445.
Oelke, E. A., Oplinger E. S., Putnam D. H., Durgan, B. R., Doll J. D. and Undersander D. J., (1990)
Millets, in Alternative Field Crops Manual

18. Prasai, B. (2010). NATIONAL ISSUE PAPER ON THE AGRICULTURE SECTOR (ADAPTATION) (1st ed., p. 1).
UNDPCC. Retrieved from http://www.undpcc.org/docs.pdf
Shrestha A., 2006. Study of Physiochemical changes during Malting of Finger millet. Central Campus of
Technology, Dharan, Nepal.
Singh B, Bahunga A. and Bhatt A. (2015) Small millets of Uttarakhand for sustainable nutritional security
and biodiversity conservation. International Journal of Management and Social Sciences
Research (IJMSSR). 4(8): 30.
Witcombe J.R. and Gilani, M.M. 1979. Variations in cereals from the Himalayas and the optimum
strategy for sampling plant germplasm. Journal of Applied Ecology 16:633640.

19. Introduction

20. Introduction

21. Introduction
Foxtail millet (Setaria italic)Finger millet (Eleusine coracana)

22. Introduction
Pearl millet (Pennisetum glaucum) Proso-Millet (Panicum miliaceum)
P.C.Laxmi-Lama

23. Introduction
Millet is also the base ingredient for the distilled liquor rakshi and the indigenous
alcoholic drink of the Sherpa, Tamang, Rai and Limbu people, tongba, in eastern
Nepal.