Studies on the ?-Amylase and Total Amylase Activity during Malting Period of Some Nigerian Local Grains
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064

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Research Paper | Biochemistry | Nigeria | Volume 8 Issue 4, April 2019

Studies on the ?-Amylase and Total Amylase Activity during Malting Period of Some Nigerian Local Grains

Sunday Zeal Bala, Blessing Ashulie Peter

The need for indigenous raw materials for malting industries necessitates the search for local cereals with high diastatic potentials. The current study investigated the production and determination of -amylase from malted selected local cereals malt extract. In the course of the study, Alpha amylase and total amylase activities were determine in some selected Nigerian local grains (Rice (Oryza glaberrima), Wheat (Triticum aestivum), and Fonio millet (Digitaria exilis) ) during the malting period (Days) and the highest alpha amylase activities were recorded. The grains were separately steeped, allowed to germinate for 8th days in a cupboard during which the alpha amylase activity were determine at two days interval using 3, 5-dinitrosalicyclic acid method. The alpha amylase and total amylase activity were determined using 0.1M Sodium phosphate buffer at pH of 5.5 under constant temperature of 60C and substrate concentration of 1.5 %w/v. An appraisal of -amylase production and determination revealed that, the production level peaked on the 8th day of germination in all the three (3) local cereals used, with an estimated activity of 19.39 U/ml in fonio millet, 20.66 U/ml in wheat and 22.58 U/ml in Rice while that of total amylase activity was 16.21 U/ml for fonio millet, 18.55 U/ml for Wheat and 20.25 U/ml in Rice. The results shows that all the millet varieties shows good malting properties in terms of alpha amylase activity except for fonio millet which show the lowest enzymatic activity signifying that it contains less starch content compare to the others and thus, do not have a good malting properties, while rice with the highest malting properties can be recommended as a substitute for barley and sorghum in the Nigeria brewing industry.

Keywords: Malting, Enzymes

Edition: Volume 8 Issue 4, April 2019

Pages: 1149 - 1152

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How to Cite this Article?

Sunday Zeal Bala, Blessing Ashulie Peter, "Studies on the ?-Amylase and Total Amylase Activity during Malting Period of Some Nigerian Local Grains", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=ART20197012, Volume 8 Issue 4, April 2019, 1149 - 1152

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