Effect of steeping and germination time on malting performance of Nigerian white and yellow maize varieties

Two maize varieties studied showed that the yellow maize variety had a better malting performance than the white maize variety. The yellow maize variety had lower malting losses, developed higher diastatic enzyme activity and produced more extract yield. The colored materials present in the grains of the yellow maize sample did not inhibit enzyme production of the grain because it developed higher enzyme activity and higher extract yield. The lower nitrogen content of the yellow variety was linked to high extract yield confirming the concept that extract yield is influenced by nitrogen content of the grain. The length of steeping had a significant influence on enzyme development and extract recovery.