Pages: 12-16

Abstract

The ferment ability of wort from millet malt was studied using external enzymes. The was necessitated by the ban on importation of barley into the country as a result of economic meltdown being experienced in Nigeria. Millet malt grits were used in the study using decoction mashing technique. The external enzymes fungamyl and Termamyl were used during mashing. Bottom fermentation was adopted using the yeast Saccharomyces Carlsbergensis. Fine filtration was done with kiesulger as filter aid to obtain a milky liquor (wort). The wort was evaluated for colour, pH, specific gravity and the results were obtained accordingly. This work also determined both real and apparent fermentability for both varieties, as well as their diastatic powers.