Subscribe Now Subscribe Today
Science Alert
 
FOLLOW US:     Facebook     Twitter
Blue
   
Curve Top
Asian Journal of Biotechnology
  Year: 2010 | Volume: 2 | Issue: 1 | Page No.: 14-26
DOI: 10.3923/ajbkr.2010.14.26
Effects of Cultivar and Germination Time on Amylolytic Potential, Extract Yield and Wort Fermenting Properties of Malting Sorghum
Emeka.V. Okoli, Bartholomew.N. Okolo, Anene.N. Moneke and Francis.S. Ire

Abstract:
Malts from three improved Nigerian sorghum cultivars (Sorghum bicolor L.; ICSV 400, ICSH 89009 and ICSH 89002) were evaluated for amylolytic enzyme development, extract yield, free α-amino nitrogen (FAN) and wort fermentability. In general, diastatic activity, α-and β-amylolytic activities were significantly affected at p≤0.001, p≤0.001 and p = 0.05 respectively, by cultivars and germination time. Peptone extraction showed that high portions of total malt amylase activity occurred in the bound form for ICSH 89002 (60-73%), relative to ICSV 400 (26-48%) and ICSH 89009 (21-25%) cultivars. Moreover, levels of malt amylases occurring in the free and bound forms for ICSH 89002 and ICSV 400 were influenced by duration of germination at p = 0.05. However, cold-water extract development was only affected by grain cultivars, while hot water extracts of malts were influenced by germination periods (p = 0.1). Maltose constituted the major wort fermentable sugar (74-80% of total fermentable sugar), followed by maltotriose (9.6-15.6%) and glucose (7.6-8.8%). ICSV 400 recorded the highest levels of wort FAN (162-176 mg FAN/L), relative to ICSH 89009 (106-152 mg FAN/L and ICSH 89002 (85-115mg FAN/L). Similarly, worts from ICSV 400 recorded better fermentability values (80%), compared to ICSH 89009 (78 and 76%) and ICSH 89002 (76 and 77%), for the 4 and 6-day malt worts, respectively. The high disparity between malt β-amylolytic activities and wort maltose levels, suggests that malt amylolytic activities alone, are inadequate for assessing mash performance and extract development of sorghum particularly with bound enzyme forms. Moreover, there exists an enzymic/substrate critical level for the mashes of ICSH 89009 and ICSV 400 cultivars, within which sugar production increases with substrate concentration.
PDF Fulltext XML References Citation Report Citation
 RELATED ARTICLES:
  •    Influence of Stirrer Speed on the Morphology of Aspergillus carbonarius var (Bainier) Thom IMI 366159 During Raw Starch Digesting Amylase Production
  •    Functional Properties and Biscuit Making Potentials of Sorghum-wheat Flour Composite
  •    Preparation and Nutritional Composition of a Weaning Food Formulated from Germinated Sorghum (Sorghum bicolor) and Steamed Cooked Cowpea (Vigna unguiculata Walp.)
How to cite this article:

Emeka.V. Okoli, Bartholomew.N. Okolo, Anene.N. Moneke and Francis.S. Ire, 2010. Effects of Cultivar and Germination Time on Amylolytic Potential, Extract Yield and Wort Fermenting Properties of Malting Sorghum. Asian Journal of Biotechnology, 2: 14-26.

DOI: 10.3923/ajbkr.2010.14.26

URL: https://scialert.net/abstract/?doi=ajbkr.2010.14.26

 
COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 

       

       

Curve Bottom