Prospects for the utilization of the endogenous enzymes in sorghum malt in the hydrolysis of starch: Case study with utilization of breadfruit starch for ethanol production

Abstract

Hydrolysis of breadfruit flour by acid and enzymes of sorghum malt were investigated.Mash (malt to breadfruit flour) ratios of 2:3 and 1:1 were used. The optimum mashing profile of 20 minutes at 64°C followed by 30 minutes at 72°C was established. The addition of an exogenous enzyme improved the wort properties. Kinetic study of the enzymatic hydrolysis revealed non-adherence with either the simple Michaelis-Menten Kinetics or one with product inhibition. Anaerobic fermentation of the hydrolysate by Sacchammyces cerevisiae at pH 4.7 and temperature of 30°C, was carried out with and without mineral and nitrogen sources supplementation of the wort. The results showed that the enzymes in sorghum malt could be used, with some external enzyme supplementation, to hydrolyse breadfruit starch to yield appreciable amounts of sugar which may be used as food sweetener, substrate for single cell protein production, and in the production of beverages. This is particularly relevant to operations in developing countries. 243

Properties of extruded expandable breadfruit products

“…Extensive studies have focused on the functional, physical, chemical and sensory properties of breadfruits, and modified and unmodified starches to be used as food ingredients for various food products including bread and snacks (Adebowale, Olu Owolabi, Olawumi, & Lawal, 2005;Adewusi, Udio, & Osuntogun, 1995;Akubor, 1997Akubor, , 2005Akubor & Badifu, 2004;Ayodele & Oginni, 2002;Englberger et al, 2003;Golden & Williams, 2001;Huang, Titchenal, & Meilleur, 2000;Ijarotimi & Aroge, 2005;Loos, Hood, & Graham, 1981;McHugh & Huxsoll, 1999;Nnam & Nwokocha, 2003;Solomon, Layokun, Ibbowu, & Ilori, 1994). As the results, up to 10% of breadfruit flour was successfully used to replace wheat flours for producing breads.…”

Research progress of starch from characteristic tropical crops

“…Solomon 等 [323] 发现面包果淀粉经过高粱麦芽中的酶处理后, 产生可观的糖分, 可用作食品甜味剂、单细胞 蛋白生产底物、饮料和乙醇生产. Andrade 等 [20] 使用超声辅助提取面包果中的淀粉纳米颗粒, 该纳米颗粒有 潜力用作脂肪替代物和粘合剂.…”

Effect of different hydrolysis methods on starch degradation

“…Sorghum bicolor invers (L. meench) also obtained from Timi market in Ede, Osun State of Nigeria and malted (Ilori et al, 1990). The sorghum grains were cleaned, then steeped in 500 ppm formaldehyde solution for 18 h with replacement of the steep liquor at 6 h intervals (Solomon et al, 1994). The steeped grains were germinated in a germination chamber at 28 ± 2°C, prior to germination; the chamber was disinfected with 1500 ppm formaldehyde solution.…”