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Effect of germination and drying on enzyme activity in sorghum and cowpeas

Malts prepared from sorghum and cowpeas that was germinated at 25°C for 0, 1, 2 or 3 days and dried at 60°C for either 2.5, 5, 7.5 and 10 hours, were evaluated for α-amylase, β-amylase and endo-(1,3)(1,4)-β-D-glucanase activity. Germination had a highly significant effect on enzyme activity (P < 0.01). However, cowpea endo-(1,3)(1,4)-β-D-glucanase was not significantly affected by the combined action of germination and drying. β-Amylase was not detected in any of the samples of this experiment. Further analysis using Duncan’s Multiple Range Test, indicated that there was no significant difference in α-amylase activity in samples dried between 5 to 10 hours. Compared to α-amylase, sorghum and cowpea samples had low endo-(1,3)(1,4)-β-D-glucanase activity. / Master of Science

Identiferoai:union.ndltd.org:VTETD/oai:vtechworks.lib.vt.edu:10919/43621
Date10 July 2009
CreatorsUriyo, Maria
ContributorsFood Science and Technology
PublisherVirginia Tech
Source SetsVirginia Tech Theses and Dissertation
LanguageEnglish
Detected LanguageEnglish
TypeThesis, Text
Formatvii, 63 leaves, BTD, application/pdf, application/pdf
RightsIn Copyright, http://rightsstatements.org/vocab/InC/1.0/
RelationOCLC# 32457922, LD5655.V855_1994.U759.pdf

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