The aim of this study was to determine the technological properties of sorghum and millet malt produced
under controlled conditions in Burkina Faso. Two types of steeping were carried out: steeping at normal pH (6.5)
and at alkaline pH (8). Analyzes of the functional properties (diastatic power, alpha and beta amylase activity) of
the samples of malts produced were carried out using Bernfeld modified methods. From the results, it appeared
that the values of diastatic power, alpha and beta amylase and amylase activity increased significantly during the
malting process (p˂0.001). The highest values for the diastatic power of the malts were obtained with millet malt
(378.86 UPD and 336.45 UPD respectively for normal steeping and alkaline steeping). As for the diastatic power
of sorghum malts, it varied from 79.14 UPD to 266.17 UPD. A negative correlation emerged between the diastatic
power and the pH (R = -0.88), it also emerged that the diastatic power was much more correlated with the activity
of alpha amylase (R = 0.99) than that of beta amylase (R = 0.6). Overall, the different types of malts exhibited
satisfactory diastatic power and functional properties in accordance with standards for cereal malt production.
These malts could therefore be used for the production of infant porridge in order to increase the energy density
of porridge and also used in bread making to replace commercial enzymes often not appreciated by consumers.
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Millet sorghum malting diastatic power