Lipase Activities During Malting and Fermentation of Sorghum for Burukutu Production

Abstract

Local red and white, and SK 5912 varieties of sorghum grains were malted, and assayed for amylase, diastatic and lipase activities. The 5-day malts from the red and white varieties were fermented for 48 h to produce burukutu, during which, lipase activities were monitored. Malt values peaked on day 5, and the red malts had the highest diastatic activities while the white variety had the lowest. Lipase activity in the malts peaked on day 4 with the red having the highest activity. The pH of the fermenting gruels decreased from 5.33 and 5.35 and levelled off at 3.88 and 3.85 for the red and white malts respectively. During fermentation, lipase activity peaks were detected at 0 h, 21 h and 45 h for the red malt with the highest peak at 45 h. The peak fermentation times for lipase activity in the white malt was at 0 h, 21 h and 48 h with the highest peak at 48 h. Lipase activity within the first 39 h was higher in the white gruel. Sorghum malt lipase from the red and white varieties may consist of three isoforms, two of which may have activity optima in the acidic pH range.

Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts

“…Oil content decreased signifi cantly from 2.2 (g/100 g) in raw samples to 1.32, 1.24, 1.15 and 0.90 (g/100 g) in those samples germinated for 3, 4, 5 and 6 days, respectively. These reductions in oil content may be attributed to the increased activity of lipolytic enzymes during germination, which hydrolyzed the fats into fatty acid and glycerol (Uvere and Orji, 2002). Germination process enhances the hydrolysis of complex organic compounds which are insoluble in the seeds and form more simple organic compounds that are water soluble.…”

Seed lipases: sources, applications and properties - a review

“…Uvere and Orji (2002) evaluated the lipolytic activity during sorghum malting and fermentation (red and white varieties) for the production of Burukutu. The 5-day malt was fermented for 48h to produce Burukutu, and the lipolytic activity was observed during this period.…”

Effect of heat treatment of sorghum grains on storage stability of flour

“…Between the four varieties, CSH-5 had slightly higher lipase activity (Table 4); Rathnavathi and Sashidhar (2000) also observed variations in the enzyme activity in white sorghum genotypes. Sorghum is known to contain high amount of fatty acids and lipoxidation due to lipases produce free fatty acids among which, unsaturated ones are further oxidized leading to flavour instability (Uvere & Orji, 2002). Increases in free fatty acids during storage due to the action of lipase, also effects the pasting properties of flour (Zhang & Hamaker, 2005), which may alter the product characteristics.…”

“…About half of world sorghum production is consumed directly by humans (Young, Haidara, Rooney, & Wanisky, 1990). Utilization of sorghum as food in most parts of Africa and Asia mostly involves traditional processing methods, i.e., sorghum grains are ground traditionally when required by housewives to meet their daily needs (Murthy & Kumar 1995).…”