Advances in Biochemistry
Volume 2, Issue 5, October 2014, Pages: 76-79
Received: Aug. 27, 2014;
Accepted: Sep. 25, 2014;
Published: Nov. 10, 2014
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Mohammed Adamu Milala, Biochemistry Department, Faculty of Science, University of Maiduguri, Borno State, Nigeria
Emmanuel Othumba Addy, Biochemistry Department, Faculty of Science, University of Maiduguri, Borno State, Nigeria
Six grain samples namely barley, maize, millet, rice, sorghum and wheat were tested for enzyme levels (amylase, protease and lipase) in order to assess their malting characteristics, using barley as a standard. The levels of the enzymes were estimated in the whole dry grains, 24h steeped, 24h sprouted and 48h sprouted grains. A combined statistical analysis of linear regression and analysis of variance were used to test for enzyme interaction, similarities and interspecific relationship between the cereals. The estimated interspecific relationship between sorghum and barley was 84% based on the three enzymes, while millet had 75%. All the sprouted cereals with the exception of the standard barley had high lipase levels. This possibly suggests certain limitations as regards to production of off-flavours. Malt prepared from maize, sorghum, rice and millet had comparable protease levels with barley (P>0.05). The malts prepared from maize, millet, rice, sorghum and wheat had comparatively low alpha-amylase levels when compared with the standard barley. Multiple linear regressions showed amylase was dependent on lipase and protease. The relationship was not affected by either soaking (steeping) or sprouting of the grains. The implications of these findings suggest that a combination of these cereals might give good malt for food applications.
Mohammed Adamu Milala,
Emmanuel Othumba Addy,
Hydrolytic Enzyme Levels in Malted Cereals, Advances in Biochemistry.
Vol. 2, No. 5,
2014, pp. 76-79.
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