Journal of Current Research in Food Science
2022, Vol. 3, Issue 1, Part A
Optimization of sugar production from cassava starch using crude enzymes from maize, rice and sorghum malt extracts
Author(s): Okoye JI, Maduabuchi IC and Anyadioha JI
Abstract: Sugar syrup was produced by the hydrolysis of cassava starch with crude enzymes from maize, rice and sorghum malts. Cassava (Manihot esculenta) tubers were processed into starch. The cereals- paddy rice (Oriza sativa), yellow maize (Zea mays) and sorghum (Sorghuh bicolor) were individually malted and their crude enzymes used for the production of sugar syrup. The diastatic power (DP) of the malted grains were determined. The malt extracts with highest diastatic power (best from each cereal- maize, rice and sorghum) were separately used to hydrolyze cassava starch at different temperatures, pH and time. The best three extracts (maize, rice and sorghum) were combined to hydrolyze cassava starch for sugar production. The result obtained were analyzed statistically and fitted into a polynomial regression model. The result showed that the production of reducing sugar was affected by the variation of the malt extract used for hydrolysis of cassava starch. The fit of the model was expressed by coefficient of determination (Adj.R2) which was found to be (0.6804) for best maize malt extract (BMME+CASSAVA STARCH) and (0.5495) for best maize malt extract + best rice malt extract + Cassava (BMME+BRME+CASSAVA STARCH), respectively indicating that 68.04% and 54.95% of the variability in the responses can be explained by the model. Numeric optimization of (BMME+BRME+CASSAVA STARCH) yielded 250 g/l sugar at optimum temperature, pH and time values of 77.6 oC, 5.28 and 141.46 min, respectively. The interaction effect of these processing conditions hydrolyzed the cassava starch to produce the reducing sugars that could be beneficial in food systems.
Pages: 43-50 | Views: 340 | Downloads: 193
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How to cite this article:
Okoye JI, Maduabuchi IC, Anyadioha JI. Optimization of sugar production from cassava starch using crude enzymes from maize, rice and sorghum malt extracts. J Curr Res Food Sci 2022;3(1):43-50.