Evaluation of the physico-chemical properties of cassava, cocoyam, sweet potato starches and glucose syrups produced from the hydrolysis of the starches with sorghum malt enzyme extract Glucose syrups from roots and tubers …
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Abstract
Some physicochemical properties of starches from cocoyam, cassava and sweet potato were compared for suitability in glucose syrup production. Glucose syrups were produced from the starch slurry using 30 g of sorghum malt per 250 g starch weight. Malts were produced from Nigerian sorghum varieties; SFF- Sorghum ‘Farafara’ and SFD-Sorghum ‘Farindawa’ (Sorghumbicolor L. Moench). The grains were steeped for 24 h with 8 h air rest and germinated for 96 h. Results showed that malted SFD and SFF-sorghum grains recorded diastatic powers (61.45 and 52.32 DU.g-1), α-amylase (38.19 and 43.3 DU.g-1) and β-amylase (14.13 and 18.15 DU.g-1) activities, respectively. Cocoyam starch contained highest amylose (28.20%) when compared with sweet potato starch (22.50%) and cassava starch (20.40%). Solubility and swelling power of cassava, sweet potato and cocoyam starches were 17.2, 16.5 and 15.3 g.g-1 and 9.6, 6.2 and 7.6% at 90℃, respectively. Cocoyam starch showed the highest transition temperatures (69.5, 73.6, 82.3℃) and gelatinization enthalpy (17.3 J.g-1) than sweet potato (67.4, 71.3, 78.4℃, 12.3 J.g-1) and cassava (61.3, 65.5, 75.6℃, 13.4 J.g-1) starches. Dextrose equivalent for cassava, sweet potato and cocoyam glucose syrups were 40, 36, 30. Cassava starch glucose syrup obtained from SFD-malt hydrolysis met most of the Standard Organization of Nigeria set specifications.
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References
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Akarsha B., Karunya S., Krishnakumar G. Isolation, partial characterization and in vitro digestion of starch from Ariopsispeltata and Lagenandratoxicaria tuber. Heliyon, 2022, 8(10): e11089 https://doi.org/10.1016/j.heliyon.2022.e11089
Alcázar-alay S.C., Meireles M.A. Physicochemical properties, modifications and applications of starches from different botanical sources. Food Science and Technology Campinas, 2015, 35(2): 215-236. https://doi.org/10.1590/1678-457X.6749
American Institute of Baking. Bakery Science. Sweeteners - Composition, Types and Functions. AIB, 2012
Baks E.T., Marieke E.B., Ariette M.M., Anja E.M., Remko M.B. Effect of gelatinization and hydrolysis condition on the selectivity of starch hydrolysis with α-amylase from Bacillus licheniformis. Journal of Agriculture Food Chemistry, 2008; 56(2): 488-495. https://doi.org/10.1021/jf072217j
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Chisenga S., Workneh T., Bultosa G., Laing M. Characterization of physicochemical properties of starches from improved cassava varieties grown in Zambia. AIMS Agriculture and Food, 2019, 4(4): 939-966.
Cooke D., Gidley J. Loss of crystalline and molecular order during starch gelatinization. Origin of the enthalpy transition. Carbohydrate Research, 1992, 227(4): 103–112. https://doi.org/10.1016/0008-6215(92)85063-6
Dahiya R., Yadav R., Yadav B., Yadav R. Quality characteristics of pearl millet malt as affected by steeping temperature and germination period. Quality Assurance and Safety of Crops & Foods, 2018, 10 (1): 41-50. https://doi.org/10.3920/QAS2016.0930
Dedin F., Ricke A. Glucose Syrup of Annealing Modified of Cocoyam (Xanthosoma sagittifolium) Starch. Advances in Biological Sciences Research, Proceedings of the 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021), 2022, 16(1): 272-282. https://doi.org/10.2991/absr.k.220101.037
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Harni M., Putri S., Gusmalini, Handayani T. characteristics of glucose syrup from various sources of starch. IOP Conf. Series. Earth and Environmental Science, 2021, 757(1): 012064. https://doi.org/10.1088/1755-1315/757/1/012064
Iwouno J.O., Odibo F.C. Partial purification and characterization of endo-β-glucanases of two nigerian malted maize varieties. European Journal of Food Science and Technology, 2015, 3(2): 18-48. ISSN: 2347-5641 (online). Available at: https://www.eajournals.org/wp-content/uploads/Corrected-Partial-Purification-and-Characterization-of-Endo-Glucanases-of-Two-Nigerian-Malted-Maize-Varieties.pdf
Komlaga A., Agbale C., Najah T., Dowuona S. Screening of Ghanaian sorghum varieties for lager style brewing Journal of International Brewing. 2021, 127(3): 232–237. https://doi.org/10.1002/jib.661
Lemos P.V., Barbosa L.S., Ramos I.G., Coelho R., Druzian J.I. The important role of crystallinity and amylose ratio in thermal stability of starches. Journal of Thermal Analysis and Calorimetry, 2018, 131(3): 2555-2567. https://doi.org/10.1007/s10973-017-6834-y
Lin L., Zhang Q., Zhang L., Wei C. Evaluation of the Molecular Structural Parameters of Normal Rice Starch and Their Relationships with Its Thermal and Digestion Properties. Molecules, 2017, 22(9): 1526. https://doi.org/10.3390/molecules22091526
Lin L., Qing Z., Long Z., Cunxu W. Evaluation of the molecular structural parameters of normal rice starch and their relationships with its thermal and digestion properties. Molecules, 2017, 22(9): 1526. https://doi.org/10.3390/molecules22091526
Li Y., Zhao L., Shi L., Lin L., Cao Q., Wei C. Sizes, components, crystalline structure,and thermal properties of starches from sweet potato varieties originating from different countries. Molecules, 2022, 27(6): 1905. https://doi.org/10.3390/molecules27061905
Makeri M., Nkama I., Badau M., Physico-chemical, malting and biochemical properties of some improved Nigerian barley cultivars and their malts. International Food Research Journal, 2013, 20(4): 1563-1568. Available at: http://www.ifrj.upm.edu.my/20%20(04)%202013/7%20IFRJ%2020%20(04)%202013%20Makeri%20(194).pdf
Menzel C., Andersson M., Andersson R., Vázquez-Gutiérrez J., Daniel G., Langton M., Gällstedt M., Koch K. Improved material properties of solution-cast starch films: effect of varying amylopectin structure and amylose content of starch from genetically modified potatoes. Carbohydrate Polymer, 2015, 130(10): 388-397. https://doi.org/10.1016/j.carbpol.2015.05.024
Moorthy S. Physicochemical and functional properties of tropical tuber starches. A review. Starch, 2002, 54(12): 559-592. https://doi.org/10.1002/1521-379X(200212)54:12<559::AID-STAR2222559>3.0.CO;2-F
Muoria K., Bechtel J. Diastatic power and alpha-amylase activity in millet, sorghum, and barley grains and malts. Journal of the American Society of Brewers Chemists, 1998, 56(4): 131-135. https://doi.org/10.1094/ASBCJ-56-0131
Mweta, D., Kalenga-Saka J., Labuschagne M.A comparison of functional properties of native Malawian cocoyam, sweetpotato and cassava starches. Scientific Research and Essay, 2015, 10(18): 579-592. https://doi.org/10.5897/SRE2015.6258
Novellie L. Kaffircorn malting and brewing studies: occurrence of beta amylase in kaffircorn malts. Journal of Science of Food and Agriculture, 1960, 11(8): 457-463. https://doi.org/10.1002/jsfa.2740110807
Nwokocha L.M., Aviara N.A., Senan C., Williams P.A. A comparative study of some properties of cassava (Manihot esculenta, Crantz) and cocoyam (Colocasia esculenta, Linn) starches. Carbohydrate Polymer, 2009, 76(3): 362-367. https://doi.org/10.1016/j.carbpol.2008.10.034
Ojewumi E.M., Adeeyo A.O., Akingbade M.O., Babatunde E.D., Ayoola A.A., Awolu O.O. Evaluation of glucose syrup produced from cassava hydrolyzed with malted grains (rice, sorghum & maize). International Journal of Pharmaceutical Sciences and Research, 2018, 9(8): 1000.
Okafor D.C., Chukwu M.N., Agunwah I.M., Aneke E.J., Odoemena C.M. Physico-chemical properties of sugar syrup produced from two varieties of yam using malted rice and malted sorghum. International Research Journal of Applied Sciences, Engineering and Technology, 2019, 5:(2). 3516445. Avaialble at: https://papers.ssrn.com/sol3/papers.cfm?abstract_id=3516445
Oladipo F., Bolarin O., Daudu A., Kayode A., Awoyele P. Utilization of soil conservation practices among root and tuber farmers in Oyun Local Government Area of Kwara State, Nigeria. Agrosearch, 2017, P17(2): 99-109. https://doi.org/10.4314/agrosh. v17i2.8
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How to Cite
OKPALANMA, Emeka Felix et al.
Evaluation of the physico-chemical properties of cassava, cocoyam, sweet potato starches and glucose syrups produced from the hydrolysis of the starches with sorghum malt enzyme extract.
Food Science and Applied Biotechnology, [S.l.], v. 7, n. 1, p. 24-35, mar. 2024.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/314>. Date accessed: 25 apr. 2025.
doi: https://doi.org/10.30721/fsab2024.v7.i1.314.