EVALUATION OF GLUCOSE SYRUP PRODUCED FROM CASSAVA HYDROLYZED WITH MALTED GRAINS (RICE, SORGHUM & MAIZE)Abstract
The crude malt obtained from the grains were hydrolyzed with cassava starch to obtain glucose syrup. 94.33% malt was produced from maize, rice had 84.46% malt, while sorghum had 84.97% malt. Glucose syrup yield was greatest using sorghum malt with percentage yield of 75.55%, 52.37% using rice malt, and while maize malt had 48.33 % syrup. Maize sample had highest malt yield but lowest glucose syrup yield showing that glucose syrup yield is in dependent on malt yield but on the quality of amylase produced during malting. Analysis on the glucose syrup obtained gave the following results: moisture content of 13.8%, 14.5%, 15.4%; ash content of 0.02%, 0.04%, 0.01%; carbohydrate 86.47%, 84.76%, 83.01%; total reducing sugar (invert sugar) 85.79%, 83.86%, 82.58%; total soluble (sugar brix) 100°Brix, 110°Brix, 105°Brix for rice, sorghum and maize samples respectively. Dextrose equivalent, viscosity, colour and taste of the end products were also analyzed. Microbial analysis was 2×101, 5×101, 3×101 cfu/mL for glucose syrup from rice, sorghum and maize samples respectively with no trace of yeast or mold growth making the glucose syrup fit for consumption.
M. E. Ojewumi *, O. A. Adeeyo, O. M. Akingbade, D. E. Babatunde, A. A. Ayoola, O. O. Awolu, E. O. Ojewumi and O. J. Omodara
Chemical Engineering Department, Covenant University, P.M.B 1023, Canaan Land, Ota, Ogun state, Nigeria.
04 December, 2017
14 March, 2018
18 March, 2018
01 August, 2018