[en] The aim of this study is to determine the effect of the digestibility of cassava starch by the enzymes extracted from corn malt, which will constitute one of the answers to the problem of integrating local products into the process in a modern brewery. Cassava starch solutions of different concentrations (E0: 0 g/L; E1: 1 g/L; E2: 1.1 g/L; E3: 1.2 g/L; E4: 1.3 g/L; E5: 1.4 g/L and E6: 1.5 g/L) were prepared and subjected to two treatments (gelatinized and non-gelatinized) and 5 mL of each were placed in a test tube. Three millilitres (3 mL) of the solution containing amylases extracted from malt corn was then added to each of the test tubes containing the cassava flour solutions. All the treatments were subjected to three temperature stages (50 °C for 15 min, 90 °C for 20 min, and 100 °C for 75 min). Twenty-eight (28) objects (two duplicates) were experimented in a complete factorial design (2 treatments × 2 temperature levels). The results obtained showed that gelatinization had no effect, which could be due to the high optimum temperatures of corn enzyme activity. The concentrations also did not have significant differences which shows that these concentrations can well be used on an industrial scale to digest cassava starch by corn malt enzymes.
Disciplines :
Biotechnology
Author, co-author :
Amisi, Arthur K ; Fermentation and Distillation Laboratory, Department of Chemistry and Agricultural Industries, Faculty of Agricultural Sciences and Environment, University of Kinshasa, PO Box. 14071, Kinshasa 1, Democratic Republic of Congo. arthur.amisi@unikin.ac.cd ; Research-Innovations Laboratory in Agri-Food Industries (LRIIAA), Bandundu-ville, Democratic Republic of Congo. arthur.amisi@unikin.ac.cd
Chimanuka, Erick A; Fermentation and Distillation Laboratory, Department of Chemistry and Agricultural Industries, Faculty of Agricultural Sciences and Environment, University of Kinshasa, PO Box. 14071, Kinshasa 1, Democratic Republic of Congo
Kasereka Lwalemene, Guelor ; Université de Liège - ULiège > Gembloux Agro-Bio Tech > Doct. scienc. agron. ing. biol. ; UNIKIN - Université de Kinshasa > Chimie et Industries Agricole
Kizungu, Roger V; Fermentation and Distillation Laboratory, Department of Chemistry and Agricultural Industries, Faculty of Agricultural Sciences and Environment, University of Kinshasa, PO Box. 14071, Kinshasa 1, Democratic Republic of Congo ; National Institute for Agronomic Study and Research (INERA), Kinshasa, Democratic Republic of Congo
Bwanganga, Jean-Claude T; Fermentation and Distillation Laboratory, Department of Chemistry and Agricultural Industries, Faculty of Agricultural Sciences and Environment, University of Kinshasa, PO Box. 14071, Kinshasa 1, Democratic Republic of Congo ; Research-Innovations Laboratory in Agri-Food Industries (LRIIAA), Bandundu-ville, Democratic Republic of Congo
Language :
English
Title :
Effect of the Digestibility of Cassava Flour (Manihot esculenta Crantz) by Enzymes Extracted from Corn Malt.
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