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Optimization of malt drink production from acha and rice blends

E.C.Egwim, M.N.Gana, F.S.Adefolalu, D.O.Oyelade, P.O.Evans, O.A.Oyewole, I.N.Okoliegbe

The optimization process for the production of malt from acha (Digitaria exilis) and rice (Oryza sativa) was studied following standard procedures. By varying the ratio of malted and unmalted acha and rice grains, four different malt drinks were produced comprising of 3:1 and 3:2 of malted and unmalted acha or rice.The proximate analysis showed that percentage crude protein levelswere 8.08,8.91, 9.74, and 8.91 formaltdrinks rice (3:1; 3:2) and acha (3:1; 3:2) respectively,while ash (%) contentwere 0.12, 0.16, 0.18, and 0.20.Ether (%) extract valueswere 19.50, 17.5, 18.5, and 17.0 respectively. The result compare favorably with those of commercial maltina of 8.59, 15.5, and 0.25 of crude protein, total ether extract and ash content respectively. The result showed that sample rice (2:3) and acha (1:3) were stable up to week four whereas all others deteriorated from week one up to week four. Organoleptic score showed that the experimental malt drink compared well with commercial malt drink. Apparently, acha and rice may be good substitute to wheat or barley for the production of malt drink in Nigeria.