Evaluation of Three Methods of Application of Malt Crude Enzyme Extracts from Three Cereals in Ghana on Maltose Syrup Production from Cassava Starch

Abstract

- In this study two forms of Crude Enzymes from Malts (CEM): (1). Crude Enzyme Solution (CES) and (2). Homogenised Malt in Cheesecloth Bags (HMCB), from Obaatanpa maize (OM), Sorghum bicolor (SB) and Proso millet (PM) malts were compared to the standard application of Homogenised Malts (HM) on Cassava starch for maltose syrup production. Yields of Sweet Juices and maltose syrups were significantly different (p ≤ 0.05) among the CEM’s and was in the order CEMOM > CEMSB > CEMPM. Yields of Sweet Juices and maltose syrups among the CEM’s were significantly different (p ≤ 0.05) and in the order CES > HMCB > HM. DE of maltose syrups depended on the cereal used for the CEM and on the mode of application. Percent reducing sugar and pH of syrups depended on the cereal used for the CEM but was independent of the mode of application. The percent sulphated ash was independent of the cereal used for the CEM and mode of application. The use of CES’s instead of HM’s for the hydrolysis of Cassava starch significantly (p ≤ 0.05) increased the yields and DE’s of maltose syrups.