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Effect of steeping conditions on the amylolytic development of some Nigerian improved sorghum cultivars

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Abstract

Nigerian improved sorghum cultivars ‘L538’, ‘YG5760’, ‘L1499’, ‘SSH1’ and ‘SSH3’ were investigated for the effect of steeping conditions on their amylolytic development. The grains were steeped using 3 steep regimes SR 1, SR 2 and SR 3 which involved steeping and re-steeping in cold distilled and de-ionized water for 36, 45 and 54 h respectively. Grains in each SR were divided into 4 portions and further steeped for 6 h using final warm steep temperatures (FWST) of 30, 35, 40 and 45°C. α-and β-Amylase as well as diastatic activity were determined at different FWST. SR and FWST were correlated with enzyme development. Steeping conditions significantly (p<0.05) affected amylolytic development of the sorghum malts. Optimum moisture content (48%) was obtained at FWST of 35°C. α-Amylase was the predominant enzyme. All enzyme activities were at a peak at FWST of 30 and 35°C and at SR 2. The highest enzyme activity was recorded by cultivar ‘YG5760’ malt-(α-amylase 272, β-Amylase 169 μg equivalent glucose). High relationship existed between α-amylase and moderate relationship between β-Amylase and SR. Similar relationship existed between enzyme development and FWST.

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Authors and Affiliations

  1. Department of Food Science and Technology, Federal Polytechnic, Idah, P.M.B 1037, Idah, Kogi State, Nigeria

    M. U. Ukwuru

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  1. M. U. Ukwuru
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Correspondence to M. U. Ukwuru.

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Ukwuru, M.U. Effect of steeping conditions on the amylolytic development of some Nigerian improved sorghum cultivars. J Food Sci Technol 47, 61–66 (2010). https://doi.org/10.1007/s13197-010-0016-2

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  • DOI: https://doi.org/10.1007/s13197-010-0016-2

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