Evaluation of Indigenous Botswana Sorghum Cultivars with Respect to Their Diastatic Power, α-Amylase, β-Amylase, and Limit Dextrinase Potentials for Malting

Letsididi, Rebaone; Bulawayo, Bernard B.; Kebakile, Martin M.; Ezeogu, Lewis I.

doi:10.1094/asbcj-2007-1214-01

Cited by 7 publications

(10 citation statements)

References 59 publications

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“…For the red sorghum cultivar used in this study, the starch digestibility was found to be mainly due to the action of α ‐amylase in the sense that for both SS1 and SS2, the starch digestibility by EE2, expressed as a percentage of the digestibility of the corresponding starch by EE1, was higher than 50%. These results are consistent with those of Letsididi et al who showed that 13–88.5% of the diastatic power in some sorghum cultivars consist of β ‐amylase activity. As shown in Table , for all malting treatments, the ratio of β ‐amylase/ α ‐+ β ‐amylase was found to be lower than 50%.…”

Section: Resultssupporting

confidence: 93%

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Effects of phenolic compounds on the hydrolysis of red sorghum starch by extracted red sorghum malt α‐ and β‐amylases

et al. 2015

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In this study, red sorghum extracted starch and flour digestibility by red sorghum malt developed amylases (a-and b-amylases) have been evaluated. The results obtained show that the use of NaOH improved starch hydrolysis and the digestibility of the extracted starch was higher than that of the corresponding flour, possibly due to interactions between the starch and other red sorghum malt (or raw grain) constituents. The effect of the extracted phenolic compounds on the digestibility of the extracted red sorghum starch was also evaluated and the results show that the starch hydrolysis is a log-logistic function of the added sorghum phenolic compounds. The results obtained in this study also show that the added phenolic compounds negatively affected both the hydrolysis rate and the extent of maximum hydrolysis.

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Section: Resultssupporting

confidence: 93%

“…α ‐ and β ‐amylases were extracted as described by Letsididi et al with minor modifications (2 g of red sorghum kilned malt flour being used instead of 1.6 g).…”

Section: Methodsmentioning

confidence: 99%

Effects of phenolic compounds on the hydrolysis of red sorghum starch by extracted red sorghum malt α‐ and β‐amylases

et al. 2015

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“…The high α-amylase potential of sorghum has been observed by several authors (Aisien, 1982;Aisien and Palmer, 1983). The α-amylase levels here reported for the Kigufi sorghum reveal to be in similar ranges than the levels previously pointed out by other authors for sorghum malts (Dufour et al, 1992;Beta et al, 1995;Agu and Palmer, 1997b;Letsididi et al, 2008;Ba et al, 2010) and barley malt (Brennan et al, 1997;Georg-Kraemer et al, 2001). (Taylor and Robins, 1993;Taylor, 2009).…”

Section: Resultssupporting

confidence: 84%

“…The findings prove that the β-amylase activity level of sorghum Kigufi variety is slightly higher than the activity levels reported by Taylor and Robins (1993) while using same method. However, remains lower once compared to the kind of sorghum cultivars from Botswana (Letsididi et al, 2008) and Nigeria (Agu and Palmer, 1996).…”

Section: Resultsmentioning

confidence: 91%

Sorghum Beer Brewing Using Eleusine coracana “Finger Millet” to Improve the Saccharification

Lyumugabe¹,

Gros²,

So³

et al. 2015

American J. of Food Technology

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Three Eleusine coracana "finger millet" varieties (Musama, N161 and Mwamba) from Rwanda were studied with a view to improve the saccharification during the mashing of red sorghum malt (Kigufi, variety of Rwanda). Traditional mashing procedure (infusion) and decantation mashing procedure were employed and the produced worts were assessed for their brewing qualities. The findings prove that β-amylase activities of Musama (301.6 U mLG 1 ), N161 (227.2 U mLG 1 ) and Mwamba (112.6 U mL) malts were much higher than in Kigufi sorghum malt (73.3 U mLG 1 ). The mashing of the mixture of sorghum malt with Rwandan finger millet (Musama variety) malt allowed to produce more fermentable sugars, particularly maltose, reaching amounts 2-fold higher than when pure sorghum malt was used. Moreover, when the decantation method is applied, the fermentable sugars content draws a 100% increase by comparison to the traditional mashing method (infusion). However, the free amino nitrogen content of the worts obtained by decantation mashing procedure was slightly lower than that of the worts obtained by traditional mashing procedure, but was still within the range needed for yeast growth. In African context, Eleusine coracana malt could be used for improve the conversion of sorghum starch into fermentable sugars during sorghum beer brewing.

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“…Nevertheless, still little is known of the physiology and biochemistry of sorghum malting. Findings (Dufour et al 1992;Dewar et al 1997;Okungbowa et al 2002;Letsididi et al 2008) show that industrialgrade, highly amylolytic and maltogenic malt can be made from sorghum. Unfortunately, observations (Pickerell 1986;Taylor and Boyd 1986) have also been made of the insufficient free α-amino nitrogen (FAN) levels of 100% industrial sorghum malt worts, suggesting inadequate proteolysis.…”

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confidence: 99%

Qualitative Zymographic Studies of Major Proteinases from Malted Sorghum (Sorghum bicolor L.) and Effects of Cultivar

et al. 2009

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Cereal Chem. 86(5):575-581Proteolysis during cereal germination is vital both to seedling growth and the success of commercial malting and brewing. In this study, proteinases in proteolytic extracts from seeds and germinated grains of 11 Botswana sorghum cultivars were analyzed and partially characterized by one-dimensional electrophoresis on SDS-PAGE gels containing incorporated gelatin. Proteinase polymorphism was detected in both germinated and ungerminated sorghum grains. Fifteen distinct proteinase bands, with M r valuesof 27,000-100,000 were detected in sorghum malt extract, while ungerminated sorghum displayed a maximum of four bands (M r ≈ 78,000-100,000). Band numbers and identity varied markedly according to cultivar. More proteinase bands were detected at pH 4.6, than at pH 6.2 and 7.0, suggesting pH optima considerably below neutrality. Cysteineproteinases constituted a higher proportion (9 of 15) of the detected sorghum malt proteinases and were most detectable at pH 4.6. Multiple representatives were also detected for both serine-and metallo-proteinases, although these were more active at pH 6.2 and 7.0. 1-10 Phenanthroline inhibited malt metallo-proteinase more strongly than EDTA, suggesting that these enzymes were most probably zinc-dependent. Aspartyl-proteinases were not detected, probably because of the substrate employed. Results indicate that the sorghum proteinase system is complex.

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Evaluation of Indigenous Botswana Sorghum Cultivars with Respect to Their Diastatic Power, α-Amylase, β-Amylase, and Limit Dextrinase Potentials for Malting

Cited by 7 publications

References 59 publications

Effects of phenolic compounds on the hydrolysis of red sorghum starch by extracted red sorghum malt α‐ and β‐amylases

Effects of phenolic compounds on the hydrolysis of red sorghum starch by extracted red sorghum malt α‐ and β‐amylases

Sorghum Beer Brewing Using Eleusine coracana “Finger Millet” to Improve the Saccharification

Qualitative Zymographic Studies of Major Proteinases from Malted Sorghum (Sorghum bicolor L.) and Effects of Cultivar

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