Optimisation of the production of corn amylase flour from corn Atp and Kassaï varieties for the fluidification and energy density increase of cassava gruel

Abstract

The energy density of the complementary gruels can be increased by the use of sprouted flours. This led us to determine the conditions for obtaining and using sprouted corn flour for optimal fluidification of fermented cassava flour gruels. To do this, the germinated corn flour (GCF) varieties Atp and Kassaï was produced according to the response surface methodology and the Doehlert plan was used with factors such as soaking (12–48 h) and germination (24–96 h) times. Once obtained, these GCF were used to increase the energy density of cassava flour gruels with flow velocity as response. The Doehlert plan was also used with fermented cassava flour concentration (17.5–30 %) and optimised sprouted corn flour mass (1–5 g) as factors. The experimental design that had been performed indicated that the effectiveness of corn amylase flour to fluidify the gruels depends not only to the conditions of production (soaking and germination) (p < 0.05) but also their incorporation during the preparation (corn amylase–fermented cassava flour) (p < 0.05). The rich corn amylase flour can be obtained by soaking Kassaï and Atp varieties for 20 h and 28 h respectively and germinated for 90.82 h. Application of these GCF during the preparation of fermented cassava flour gruels has shown that to obtain gruels with flow velocities between 100-160 mm/30s, it was necessary to couple 1.16 g of sprouted corn flour variety Kassaï for 26.23 % of fermented cassava flour and 1.12 g of corn flour variety Atp for 25.94 % of fermented cassava flour. The use of these couples has made it possible to multiply the energy density of the gruels by 6.55 and 6.49, respectively. In view of these results, it is therefore advisable to use the germinated corn flours produced under the conditions obtained to fluidise and increase the energy density of the fermented cassava gruels.

Effect of variety and malting conditions on proteolytic activity, free amino nitrogen, and soluble protein contents of two maize varieties (Atp-Y and Coca-sr): amylolytic activity and physico-chemical and functional properties of optimal sample

“…A prolonged soaking time would also cause the leaching of soluble substances such as amino acids and soluble proteins, a dilution of reagents, and acidification of the medium following the fermentation of proteins and amino acids released ( 58 , 60 ). In addition, an overall negative effect of steeping time on the FAN content of the Coca-sr variety and the proteolytic activity of the Atp-Y variety was observed similar to the study done by Tambo et al ( 41 ) and Klang et al ( 50 , 51 ). Indeed, a genetic difference, the localization of proteases, and the water content would explain the drop in FAN of the Coca-sr variety at the beginning of steeping and the proteolytic activity of the Atp-Y variety throughout steeping.…”

“…It would also be linked to the destruction of their structure, notably the breaking of peptide bonds under the effect of temperature ( 49 ). Tsopbeng et al ( 12 ) and Klang et al ( 50 , 51 ) also reported that the content of synthesized proteins strongly depended on the soaking time, and therefore on the water content, germination, and maturation time. Indeed, these authors reported that above a certain water content, there was an inhibition of the action of gibberellins responsible for the lifting of the dormancy state of soluble proteins, which are endogenous enzymes, as well as a reduction in their content including enzyme activities beyond certain periods of germination and maturation.…”

Optimization of Lactic Acid Production from Pineapple By-Products and an Inexpensive Nitrogen Source Using Lactiplantibacillus plantarum strain 4O8

“…So, the R 2 value indicates that 92.98% of the results obtained were attributed to the independent variables and only 7.02% of the variation cannot be explained by the model. Indeed, these values are in agreement with those reported in the literature (R 2 > 0:75; AAD = 0; 0:75 < Bf < 1:25 for BF) [35], and therefore, our model accounts well for the variation in the response studied and can predict the evolution of our phenomenon.…”

Updating the status quo on the extraction of bioactive compounds in agro-products using a two-pot multivariate design. A comprehensive review

“…62 Although this concept was most widely utilized in chromatographic optimization, it was also used in natural product studies. For example, optimization of corn amylase from Kassa and Atp cultivars, 91 Abrus precatorius stems’ beta-amylase, 92 Corbicula flumineas’ polysaccharide, 93 attaining soymilk (calcium-added) with satisfactory features concerning protein solubility, trypsin inhibitors, and lipoxygenases’ inactivation via thermal-high-hydrostatic pressure. 94 In research by Moreira & de Souza Dias, 95 DD was applied for the UAE of phenolic compounds in Physalis angulata and the determination of rutin, caffeic acid, trans -cinnamic acid, and catechin.…”