Effects of substitution of acha and soybean on αlpha-amylase activity, sugars and total free amino acid during production of maize masa

Adekunbi Adetola Malomo, Sumbo Henrietta Abiose, Hezekiah Adekanmi Adeniran

Effects of substitution of acha and soybean on αlpha-amylase activity, sugars and total free amino acid during production of maize masa

Číslo: 3/2019/2020
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
DOI: 10.15414/jmbfs.2019/20.9.3.534-538

Klíčová slova: Fortification, α-amylase, sugar, free amino acid, masa, acha

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Anotace: 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 α-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 α-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.