Journal of Food and Nutrition Sciences 2020; 8(3): 63-73 http://www.sciencepublishinggroup.com/j/jfns doi: 10.11648/j.jfns.20200803.13 ISSN: 2330-7285 (Print); ISSN: 2330-7293 (Online) Effects of Germination Temperature and Time on Malt Quality of Temash Barley (Hordeum vulgare L.) Alemu Girma Tura 1, * , Solomon Abera 2 , Belay Dereje Olika 1 , Teklu Chalcisa 1 1 Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia 2 Department of Food Technology and Process Engineering, Haramaya Institute of Technology, Haramaya University, Haramaya, Ethiopia Email address: * Corresponding author To cite this article: Alemu Girma Tura, Solomon Abera, Belay Dereje Olika, Teklu Chalcisa. Effects of Germination Temperature and Time on Malt Quality of Temash Barley (Hordeum vulgare L.). Journal of Food and Nutrition Sciences. Vol. 8, No. 3, 2020, pp. 63-73. doi: 10.11648/j.jfns.20200803.13 Received: January 31, 2020; Accepted: February 26, 2020; Published: June 23, 2020 Abstract: Temash is one of barley varieties and traditionally used for kolo and malt. This study was conducted on its use for malt production. It was aimed to evaluate the effect of germination temperature and time on malt quality. The experiment consisted of the factorial design of two factors namely, germination temperature (15, 18 and 21°C) and germination time (3, 4 and 5 days), and was laid out in 3x3 completely randomized design with three replication. Each sample was steeped at room temperature (24°C) for 37 hrs and kilned at 50°C for 24 hrs. Samples subjected to treatments were evaluated for malt quality parameters. Temash grain proximate compositions were also analyzed. Regarding malt quality, germination at 18°C temperature for 4 days had better results with relatively higher hot water extraction and friability and lower weight loss. In the case of the grain quality requirements, temash grain fulfilled the acceptable range of the European Brewery Convention (EBC) and Asela Malt Factory Standard (Ethiopia). Keywords: Germination, Malt Quality, Physical Properties, Temash Barley Grain 1. Introduction Barley (Hordeum vulgare L.) is a monocotyledonous herb belonging to family of triticeae and its evolution is related to two other small-grain cereal species, wheat and rye. The first sign of the pre-agricultural gathering of wild barley are found in the region of Fertile Crescent in south-western Asia, 22,000 years ago, and domestication of barley has occurred independently also in Central Asia [1]. Today, barley is a significant crop plant globally, and it is mainly exploited as feed or as a raw material for malt production. However, recently due to high content of soluble dietary fiber present in barley and its proven health benefits, barley is used as a food ingredient [2]. Barley grain is an excellent source of soluble and insoluble dietary fiber, B-complex vitamins, minerals, and phenolic compounds. The effectiveness of barley β-glucans in food products for lowering blood cholesterol has been documented in a number of studies [3]. Hulled barley grain consists of about 56 to 67% starch; protein contents varied from 8.2 to 14.5%, ß-Glucan content is typically 2.5 to 5.5% [4]. Contents of fat and ash in different barley grown in Ethiopia are 3.13 to 6.4% and 1.43 to 2.27%, respectively [5]. Barley is a crop of ancient origin in Ethiopia and the country is considered as a center of barley diversity [6]. Ethiopia is the second largest producer of barley in Africa next to Morocco, accounting for about 26 percent of the total barley production in the continent [7]. Barely is the most important cereal crop with total area coverage of 960,000 hectares and total annual production of about two million (2,024,921) metric tons in Ethiopia [8]. The main barley producing regions in Ethiopia are Shewa, Arsi, Gojam, Gonder, Welo, Bale, and Tigray, where more than 85% of the country's total production comes from (Ethiopian Central Statistical Authority on Agricultural sample survey, 2001). The history of modern malting in Ethiopia started in 1974 at St. Georege brewery. Asella malt factory was established in 1984 with the aim of supplying malt to local breweries. [5].