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

Abstract

Abstract This study examined the influence of malting conditions on the quality of finger millet (Eleusine coracana, Mecha variety) malt and its brewing potential. A 3 × 3 × 3 factorial design was applied, varying germination temperature (20–30 °C), germination time (2–4 days), and curing temperature (70–90 °C). The malts were characterized by germination energy, enzyme activity, protein and tannin content, as well as brewing performance indicators including diastatic power and hot water extract. Through the interaction of 30 °C germination temperature and 4-day duration meeting international malting standards. Higher germination temperatures and longer durations improved enzyme activity and modification, though accompanied by greater weight loss (20.3–24.5%) and reduced moisture (2.1–4.5%). Wort analysis yielded hot water extract values of 77.7–90.7% (dry basis), with upper values surpassing EBC standards, suggesting possible over-modification under certain treatments. These findings demonstrate finger millet’s suitability as an alternative brewing raw material and support its potential for commercial millet-based beer production in Ethiopia and beyond.