Organoleptic Acceptance of "Fura" Produced with Malted Grains of Pennisetum typhoides (Burm, F.)(Stapf and Hubbard)

Abstract

Grains of Pennisetum typhoides were malted for production of "fura" beverage and evaluated for organoleptic acceptance, compared with the traditional product made with unmalted grains. The locally obtained grain were cleaned, germinated and kilned. The beverage was produced with the malted and unmalted grains of the P. typhoides traditional way. The acceptability of the ;fura' product was determined on a 3-point wanted scales of best (3), second (2) and least (1). The 'fura' product made with two days malt was most significantly (p<0.05) acceptable to four groups of assessors in a community that consumed the beverage. Malting influenced the Organoleptic characteristics of the product.