Proximate Analysis and Hydrolysis of Malted Millet (Panicum Miliaceum) Blended with Maize and Rice Flour

The physico–chemical result of the analysis of proso millet (Panicum milliaceum) showed the optimum water uptake of the millet to be 96 hours, optimum malting time 96 hours, ash content 3.26 ± 0.03, moisture content 11.37%, ± 0.33, crude fat content 1.30% ± 0.20, crude protein content 13.87% ± 0.5, carbohydrate content 71.46% ± 0.80, reducing sugars 35.08% ± 0.80, hydrolysable sugars 54.29% ± 0.70 and fibre content 6.37% ± 0.30. the mineral composition of proso millet in mg/100g showed that the millet contains K (2.14), Fe (1.04), mg (0.85), Ca (0.65), Na (0.17), Al (0.13), Mn (0.013), Zn (0.04), Pb (Lead) was not detected in the milled. Temperature and PH Shidies on the malted millet showed the optimum values to be 500c – 600c and 5-6 respectively. The blending ratio of the gelatinized maize flour ground with the chaff with malted millet was found to be 50%, while the blending ratio of gelatinized maize after removing the chaff with malted milled was determined to be 60%. The blending ratio of the gelatinized rice flour with malted millet was also found to be 60%. The decrease of about 10% in the value of reducing sugar production between the two maize flours could be due to the fact that, the unprocessed seeds have more lignified materials which could inhibit access to amylase during hydrolysis. The absence of heavy metal lead (Pb) and high carbohydrate content of proso millet indicates that it could be used in the brewing industry as an adjunct to barley.