The effect of germination and kilning on the cyanogenic potential, amylase and alcohol levels of sorghum malts used for burukutu production

Uvere, Peter O; Adenuga, Oluwakemi D; Mordi, C.

doi:10.1002/1097-0010(200002)80:3<352::aid-jsfa434>3.0.co;2-i

Cited by 19 publications

(10 citation statements)

References 24 publications

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“…Generally, the activity of the enzyme decreases with increase in the concentration of the cypermethrin pesticide. This result is similar with the work of Karim et al [21] tomato and Uvere et al [33] Sorghum, in which changes occur in the alpha amylase activity of crops during their germination. Uriyo [34] has also reported same results in the case of cowpea in which he found that germination had a highly significant effect (P<0.05) on cowpea αamylase activity.…”

Section: Alpha Amylase Activitysupporting

confidence: 92%

Phytotoxicity of Cypermethrin Pesticide on Seed Germination, Growth and Yield Parameters of Cowpea (Vigna unguiculata)

Obidola

Ibrahim

Yaroson

et al. 2019

AJAHR

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The experiment was carried out at Federal College of Forestry Jos, in Jos North Local Government Area of Plateau State to determine the phytotoxicity of cypermethrin pesticide on seed germination, growth and yield parameters of cowpea. Cypermethrin is popularly used by farmers as a means of treating seeds before planting to prevent insect, pest and birds attack. Randomized Complete Block Design (RCBD) involving 5 treatments T0 as control (No cypermethrin used), T1 with 0.25% cypermethrin (0.25ml of cypermethrin in 99.75ml of water), T2 with 0.50% cypermethrin (0.50ml of cypermethrin in 99.50ml of water), T3 with 0.75% cypermethrin (0.75ml of cypermethrin in 99.25ml of water) and T4 contained 1.00% cypermethrin (1.0ml of cypermethrin in 99.00ml water). Data was collected on radicle length, plumule length, number of leaves, number of branches, stem girth, number of seeds/pod, 100 seed weight, pod length and dry matter. Data collected was subjected to analysis of variance (ANOVA) at 5% level of significance using SPSS 23 and where significance was declared, Duncan Multiple Range Test (DMRT) was used to separate the means. The result of the research indicates that significance difference occurs in the radicle length (P<0.05) in which T1 has the highest mean value. The stem girth shows a significance difference with T0 having the highest mean value (7.32) at P<0.05. The result for the number of branches and the number of leaves shows significance difference with T0 having the highest mean values 39.15 and 101.65 respectively at P<0.05 level of significance. The yield parameters shows a significance difference for number of seeds/pod, 100 seed weight, pod length, as well as the total dry matter. The highest mean values for the yield parameters are observed in T0 with mean values 18.52, 18.53, 16.35 and 68.35 for number of seeds/pod, 100 seed weight, pod length and total dry mass respectively. Alpha amylase enzyme activity was observed to be higher at lower concentration of the cypermethrin (T1) on day 2 (2.75) but the increase in the enzyme activity tilted towards the highest concentration (T4) on day 3 and day 4 with mean value 2.70 and 3.10 at 5% level of significance.

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Section: Alpha Amylase Activitysupporting

confidence: 92%

Phytotoxicity of Cypermethrin Pesticide on Seed Germination, Growth and Yield Parameters of Cowpea (Vigna unguiculata)

Obidola

Ibrahim

Yaroson

et al. 2019

AJAHR

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“…This was explained by the results of the viscosity measurements taken at 50°C suggesting that the effect of 3-day malted maize incorporation at 5% and 10% concentrations and the 3-and 4-day malted millet incorporated at 10% are most desirable in the formulation of liquefied weaning foods using fermented maize (Table 2). These results confirms the observations by Uvere et al (2000) and Helland et al (2002) that the optimum a-amylase activity is observed in cereal grains after 72 h of malting. However, Traore´et al (2004) reported that the process of drying reduces the level of a-amylase activity in sorghum from 56 to 19 U g )1 DM, hence the observed results in this present study.…”

Section: Viscosity At 50°csupporting

confidence: 92%

Viscoelastic properties and pasting characteristics of fermented maize: influence of the addition of malted cereals

Afoakwa¹,

Adjonu

Asomaning

2010

Int J of Food Sci Tech

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Investigations were conducted on the viscoelastic properties and pasting characteristics of fermented maize with malted cereals and their suitability for infant feeding. A 3 · 3 · 2 factorial experimental design with malting time, cereal malt concentration and cereal type was used. Maize, millet, and sorghum malts were added to fermented maize to reducing its bulk density. Samples were analysed for their viscoelastic properties and pasting characteristics using Brabender Viscoamylograph. Sorghum malt in comparison to millet and maize malts was not effective in terms of lowering the hot and cold paste viscosities of the fermented maize. Maize and millet malts liquefied the dough considerably during both the hot and cold paste viscosities. The effect of 4-day malted millet was most pronounced whilst the highest activity of maize malt was observed with the 3-day malted flours. The addition of maize and millet malts to fermented maize were most effective in lowering the viscoelastic properties of the resulting porridges.

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“…The microorganisms associated with the fermentation of burukutu include Sacchromyces cerevisiae, Sacchromyces chaveliera, Leuconostoc mensenteroides and Candida acetobacter (Blandino et al, 2003;Van der Aa Kühle, et al, 2001). Several studies on burukutu and its raw materials have been reported (Uvere et al, 2000;Orji and Uvere, 2002;Kingsley and Victor, 2007;Yahaya, 2008;Lyumugabe et al, 2012;Adewara and Ogunbanwo, 2013). Unfortunately, burukutu is considered a low social status beverage culturally in traditional African societies.…”

Section: Introductionmentioning

confidence: 99%

Burukutu: Healthy and Superior Indigenous African Traditional Opaque Beverage

Ogbonna¹,

Abuajah²,

Umanah³

2016

AJAFST

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This study was aimed at deepening knowledge on the social superiority based on the functionality and healthiness of burukutu opaque beverage, brewed with four cereals (sorghum, millet; maize and composite materials of the three cereals in equal ratio). Whereas sorghum-based burukutu beverage samples gave the highest levels of carbohydrate (24.04 ± 0.02%), ascorbic acid (0.15 ± 0.00 μg/100 g), magnesium (25.14 ± 0.03 mg/100 g), iron (4.17 ± 0.01 μg/100 g), and sodium (1.58 ± 0.02 mg/100 g); total fat (5.06 ± 0.02%), Ca 2+ (3.96 ± 0.02 mg/100 g) and Mn 2+ (4.71 ± 0.03 mg/100 g) varied the highest in millet-based burukutu beverage samples. Similarly, crude protein (15.14 ± 0.01%), total fibre (2.88 ± 0.31%) and ash (4.30 ± 0.02%) levels were highest in the maize-based burukutu samples while vitamin A precursors: β-carotene (1.89 ± 0.02 μg/100 g) and retinol (1.21 ± 0.01 μg/100 g) levels were highest in the composite material-based burukutu samples. However, variations in nutrient composition and caloric value amongst all samples were not significantly (p < 0.05) different. The study revealed that the indigenous African traditional burukutu opaque beverage is a healthy beverage which contains some functional phytochemical ingredients that can prevent the onset of certain chronic degenerative diseases including hypertension. On the basis of its nutrient composition, burukutu, therefore, is a superior traditional beverage that should be conferred some form of high social status.

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The effect of germination and kilning on the cyanogenic potential, amylase and alcohol levels of sorghum malts used for burukutu production

Cited by 19 publications

References 24 publications

Phytotoxicity of Cypermethrin Pesticide on Seed Germination, Growth and Yield Parameters of Cowpea (Vigna unguiculata)

Phytotoxicity of Cypermethrin Pesticide on Seed Germination, Growth and Yield Parameters of Cowpea (Vigna unguiculata)

Viscoelastic properties and pasting characteristics of fermented maize: influence of the addition of malted cereals

Burukutu: Healthy and Superior Indigenous African Traditional Opaque Beverage

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