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Application of Chemistry in Development of Africa Using Local Resources: Production of Malt Drink from Millet

Author Affiliations

  • 1Department of Pure / Industrial Chemistry, Anambra State University, Uli Anambra State, NIGERIA
  • 2 Department of Chemistry Alvan Ikoku Federal College of Education, Owerri Imo State, NIGERIA

Res.J.chem.sci., Volume 1, Issue (9), Pages 87-89, December,18 (2011)


The millet grains were bought in our local market, “Ose” in Onitsha, Anambra State, Nigeria. The millet grains were cleaned and sorted, steeped in water for 48 hours and allowed to germinate for five days. The roots and shoots of the germinated grains were removed after drying from a local frying pan. Coarse grits were extracted out by grinding the grains. The millet malt grit was mashed at temperature below 70C for 15 minutes and allowed to cool. The results showed 83% germination, p value 3.87 and relative density 1.01 which compared favourably with the samples (Malta Guinness and the Hi-Malt) available in the local markets. Its production from locally available raw material will help to encourage local farmers and create employment for the youths. Millet as a legume will fix nitrogen in the African soil. This work will ensure eradication of poverty and sustainable development.


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