Influence of Ethiopian Finger Millet Varieties and Germination Time on the Malt and Beer Quality Attributes

The aim of the work was to select the most useful possible indigenous varieties and its optimum germination time for some very potentially useful malting and brewing characteristics. Six finger millet varieties (Baruda, Degu, Mecha, Necho, Padet, and Tadesse) germinated at 3, 4, and 5 days were investigated for commercial malt and beer properties. The standard quality attributes of malts, worts and beers were assessed according to European Brewery Convention. All of the quality attributes considered in this study were markedly influenced (p < 0.05) by the type of varieties and germination time. A five-day germination period yielded the highest hot water extract and represented the optimum duration for most finger millet varieties. Among varieties, Necho and Padet were characterized with higher Diastatic power. The highest malting weight loss was observed in variety Baruda. The highest wort color was observed in variety Padet. The wort pH and viscosity of all varieties met the standard as described in ASBC. Although the varieties’ physical and chemical quality varied significantly with different germination times, their malt and beer quality attributes generally met industry standards. It is concluded that Ethiopian finger millet varieties have demonstrated a greater implication to be used in the production of industrial beer.