Effects of Substitution of Acha and Soybean on Αlpha-Amylase Activity, Sugars and Total Free Amino Acid During Production of Maize Masa

Abstract

Food insecurity and malnutrition are the major problems facing developing countries. The aim of this research was to determine alpha-amylase 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.

Effect of Ginger Extract on the Viability of Lactic Acid Bacteria and Sensory Characteristics of Dairy Yoghurt and Soy Yoghurt

“…Bacillus spp. was also isolated from fermentation of legume-based food by different authors (Ezeama and Ihezie, 2006;Farinde et al, 2014, Malomo et al, 2019.…”

“…Increase in fungi count could be as a result of production of acid by lactic acid bacteria which reduced the pH and enhanced yeast multiplication. During fermentation, bacteria provide the rapid acidic environment for fungi and the fungi provide essential metabolites such as pyruvates, vitamins and amino acids for the bacteria (Owuzu-Kwarteng and Akabanda, 2014;Malomo et al, 2019).…”

“…However, demands for alternatives to cow milk is growing day by day due to allergy, enriched nutrition and a desire for an alternative for vegetarian (Ranjana et al, 2016). Legumes are sources of low-cost dietary vegetable proteins and minerals when compared with animal products such as meat, milk, fish and egg (Malomo et al, 2019). The usefulness of the legumes in developing high protein foods in meeting the needs of the vulnerable groups of the population is now well recognized, and several high protein energy foods have been developed industrially, in different parts of the world (Ayo et al, 2012).…”

Use of Principal Component Analysis and Agglomerative Hierarchy Clustering to Study the Relationship Between Alpha Amylase and Starch During Fermentation of Ogi From Maize, Sorghum and Acha

“…Acha also contains resistant starches which has been shown to be promising in the management or prevention of certain diseases or health conditions (Deepa et al 2010;Jideani and jideani, 2011). Fermentation improves absorption of nutrient, especially from agricultural produce, by enzymatic splitting of cellulose, hemicellulose, and related polymers that are not digestible by humans into simpler sugars and sugar derivatives (Parker, 2018; Malomo et al, 2019). Most of these enzymes are naturally present in cereal grains but at low levels (Malomo et al, 2019).…”

“…Fermentation improves absorption of nutrient, especially from agricultural produce, by enzymatic splitting of cellulose, hemicellulose, and related polymers that are not digestible by humans into simpler sugars and sugar derivatives (Parker, 2018; Malomo et al, 2019). Most of these enzymes are naturally present in cereal grains but at low levels (Malomo et al, 2019). α-Amylases are hydrolytic enzymes which specifically break the α-1, 4-glucosidic bonds in starch.…”