Raimi, O.G. and Olaitan, S.N. and Fajana, O.O. and Sanni, J.O. (2012) Effect of germination time on fat and protein contents, and α-amylase activity of Guinea Corn (Sorghum vulgare). Pakistan Journal of Food Sciences, 22 (2). pp. 86-89.
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Abstract
The effect of germination time on the malt quality of guinea corn was studied by germinating guinea corn for different period of time. Germination had a significant effect on α- amylase activity, fat and protein contents of guinea corn. The protein and fat contents of guinea corn decreased as germination time increases while the α- amylase activity increased as germination time increases. The fat content at day 1,3 5, and 7 was found to be 8.2%, 6.4%, 4.8% and 2.0% respectively. Protein content was also found to be 2.16%, 1.48%, 1.23% and 1.04% at the day 1, 3, 5 and 7 respectively while the α- amylase activity was found to be 1.88, 2.22, 3.22 and 4.44 μmole/min/ml at day 1, 3,5 and 7 respectively
| Item Type: | Article |
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| Uncontrolled Keywords: | Germination, guinea corn, alpha-amylase, activity, malting, fat, protein |
| Author Affiliation: | Department of Biochemistry, Lagos State University, Ojo |
| Subjects: | Postharvest Management Crop Improvement |
| Divisions: | Sorghum |
| Depositing User: | Mr. SanatKumar Behera |
| Date Deposited: | 01 Sep 2012 11:00 |
| Last Modified: | 01 Sep 2012 11:02 |
| Official URL: | http://www.psfst.com/socty_jnl/index.php?Jsltb_isu... |
| URI: | http://eprints.icrisat.ac.in/id/eprint/7651 |
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