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Gebremariam, M. M.; Zarnkow, M.; Becker, T. 
Effect of teff (Eragrostis tef) variety and storage on malt quality attributes 
Varieties of a cereal may have a considerable influence on malting qualities owing to variations in the physicochemical properties of the grains. This research was aimed at assessing the influence of five teff varieties on malt quality attributes. The teff samples were malted using previously optimized malting conditions and mashed with the congress mashing procedure. In this research, the Kuncho teff variety was malted in a one year period after harvesting, whereas the other four varieties were malted after three years of storage. Alpha-and beta-amylase, and limit dextrinase activity, were in the ranges 14-68, 10-440 and 375-1072 U/kg, respectively. Extracts ranged from 54% for Dessie to 74% for Ivory teff. Free amino nitrogen, protein content, soluble nitrogen, Kolbach index, viscosity and wort colour were in the ranges 160-364mg/L, 8.6-13.6%, 532-1048mg/100 g, 24-50%, 1.441-1.629mPa s and 5.9-9.0 EBC units, respectively. High-performance liquid chromatographic analysis for individual fermentable sugars revealed that the highest value in all varieties was recorded for glucose followed by maltose. The concentration of glucose ranged from 9.49 g/L in Brown teff, to 19.42 g/L in Ivory teff, whereas maltose ranged from 2.95 g/L in Dessie teff to 16.1 g/L in Kuncho teff. All of the malt quality attributes considered in this study weremarkedly influenced (p<0.05) by the type of teff cultivar. It was concluded that the use of different teff varieties yielded malts with significantly different malt quality attributes. Copyright (C) 2013 The Institute of Brewing & Distilling 
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Journal of the Institute of Brewing 
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Gebremariam, Mekonnen M. Zarnkow, Martin Becker, Thomas Gebremariam, Mekonnen/L-7996-2016 Gebremariam, Mekonnen/0000-0002-1918-6330 2050-0416