Potential of β-Amylase from Sweet Potato (Ipomoea batatas Lam) Extract on the Mashing of Safrari Sorghum

Author:

Limegne Daruis Gayus Kameugne1,Desobgo Steve Carly Zangue2ORCID,Nso Emmanuel Jong1

Affiliation:

1. Department of Process Engineering, National School of Agro-Industrial Sciences (ENSAI), University of Ngaoundere, P.O. Box 455, Ngaoundere, Adamaoua, Cameroon

2. Department of Food Process & Quality Control, Bioprocess Laboratory, University Institute of Technology (UIT), University of Ngaoundere, P.O. Box 455, Ngaoundere, Adamaoua, Cameroon

Abstract

The aim of this study was to investigate the use of sweet potato as a local source of enzymatic extract for the saccharification of sorghum mash. Box-Behnken designs were employed to determine the optimal conditions for extracting crude enzymes and saccharifying Safrari sorghum mash. The optimal conditions for maximizing enzymatic activity were found to be a mass-to-volume ratio of 0.1, an extraction time of 210 min, and a temperature of 60°C. The theoretical and experimental enzymatic activities under these conditions were 23.83 U/mg and 23.49 U/mg, respectively. The extraction of enzymes under these optimal conditions resulted in wort with physicochemical parameters within the following ranges: turbidity (0.79 to 4.52 NTU), pH (5.40 to 8.85), brix (14.80 to 17.50°B), reducing sugars (0.17 to 0.2114 mg/mL), and titratable acidity (3.54 to 5.24 g/L). These findings demonstrate that the extract from Ipomoea batatas contains enzymes that can be effectively used in the mashing process of malted Safrari sorghum.

Publisher

Hindawi Limited

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