Nguemogne A. C., Desobgo Z. S.C., Nso E. J.
Nguemogne A. C.1, Desobgo Z. S.C.2*, Nso E. J.1
1Department of Process Engineering, National School of Agro-Industrial Sciences (ENSAI) of The University of Ngaoundere, Cameroon
2Department of Food Processing and Quality Control of University Institute of Technology (UIT) of The University of Ngaoundere, P.O. Box 455 UIT, Cameroon
Volume - 10,
Issue - 4,
Year - 2018
A fractional factorial design with a level of confidence of P<0.05 was carried out to determine the factors which have an influence on total amylase activity of a Cameroonian sorghum cultivar Safrari. An equation relating total amylase activity to the factors such as grains disinfection, alkaline steeping, renewal of steeping liquor, steeping time and temperature, steeping with air-rest periods, germination time and temperature, kilning time and temperature and finally grinding malt with roots and shoots, gave a good fit to first order equation (R2=0.98). Among the eleven factors screened, the following five have shown a significant impact on total amylase activity of Safrari sorghum malting process: the renewal of the steeping liquor, germination time, kilning time and temperature and grain disinfection. Grain disinfection being the only one with a highly negative impact, meaning that the use of a disinfectant is detrimental for starch hydrolysing enzyme synthesis during malting of Safrari sorghum.
Cite this article:
Nguemogne A. C., Desobgo Z. S.C., Nso E. J.. A Screening approach for The Expression of Total Amylase activity during Malting of Safrari Sorghum Cultivar. Research J. Science and Tech. 2018; 10(4):244-252. doi: 10.5958/2349-2988.2018.00035.9