39D-7

J. K. MUORIA, College of Business, University of Wyoming, Laramie, WY 82071 and P. J. Bechtel, consultant, 5607 Hummel Lane, Fort Collins, CO 80525.

Justification: There is a growing interest in producing brewers malt from non traditional cereals; however, there is limited data on the malting losses form millets and sorghums.

Objectives: The purpose of this study was to evaluate dry matter (DM) losses from malting of millets, sorghums and barleys.

Methods: A total of 22 grains were placed in 5 groups which were; USA barley, Kenyan barley, USA millet, Kenyan sorghum and Kenyan millet. Grains were germinated for 2, 4, and 6 days at 14, 18 and 22°C. Malts were made from each treatment (198 total) and analyzed for total DM loss, loss due to leaching and respiration, and loss due to roots and shoots. The malt groups, 5(22)*3*3, were analyzed using the proc mixed procedure.

Results: One thousand kernel weight for the grain groups were 43.35, 5.38, 42.13, 27.90 and 6.79 g for the USA barley, USA millet, Kenyan barley, Kenyan sorghum and Kenyan millet, respectively. Total DM loss for combined grain groups increased with germination days (p<0.05). With respect to temperature, total DM loss was 6.99, 8.92 and 12.91% for 14, 18 and 22°C respectively, (p<0.05). Average grain group values for total DM loss were similar (p>0.05) and the overall DM loss was 9.62%. For all grain groups combined the loss due to respiration and leaching was 73% of the total DM loss, while roots and shoots contributed 27% of the total DM loss.

Significance: Overall values for sorghum, millet and barley groups had similar (p>0.05) total dry matter losses after the malting process. However, differences between grain groups existed for malting losses at different germination temperatures and times.