| Autor: |
Malom, Adekunbi Adetola, Abiose, Sumbo Henrietta, Adeniran, Hezekiah Adekanmi |
| Předmět: |
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| Zdroj: |
Journal of Microbiology, Biotechnology & Food Sciences; Dec2019/Jan2020, Vol. 9 Issue 3, p534-538, 5p |
| Abstrakt: |
Food insecurity and malnutrition are the major problems facing developing countries. The aim of this research was to determine alphaamylase activity, total reducing sugar, individual sugar and total sugar contents of masa at six hour interval during fermentation. In this study, different ratios of acha was substituted for maize in the production of soybean fortified masa to reduce its sugar content and increase the amino acid content. The result showed that a-amylase activity, total reducing sugar, total sugar and total free amino acid were within the range of 4.63 - 9.30 E.U., 13.66 - 37.58 mg glucose/g., 133.25 - 391.56 mg glucose/g and 3.92 - 12.99 mg glycine/g, respectively. Alpha-amylase activity and total reducing sugar increased with increase in maize and were highest in masa produced from 100% maize. Sugars identified during fermentation of masa were glucose, galactose, maltose and raffinose. Substitution of maize with acha and soybean reduced the sugar contents and a-amylase activity of masa while total free amino acid increased with increase in fortification with soybean. Masa produced from 60% maize, 20% acha and 20% soybean had the highest free amino acid and lowest sugar content. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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