Combination of malted cereals and cassava starch in the production of sugar syrup

  • T.K. Hammond Department of Nutrition and Food Science University of Ghana, P.O. Box LG 134, Legon
  • G.S. Ayernor Department of Nutrition and Food Science University of Ghana, P.O. Box LG 134, Legon

Abstract



The relative capacity of malted cereals and their optimum conditions of temperature and pH in the hydrolysis of starch were studied. Malted cereals prepared from rice, maize, sorghum and millet were used to degrade cassava starch to produce sugar syrup. Effect of pH and temperature on the level of dextrose equivalent produced indicated that the combination of malted maize, rice and sorghum with cassava starch at pH 5 in 0.015M citrate buffer and pH 5.5 for malted millet produced relatively high amounts of sugar at temperatures of 60oC for malted maize, millet and sorghum and 55oC for malted rice. The combination of malted rice and cassava starch produced the highest amount of sugar syrup among the various cereals studied.

JOURNAL OF THE GHANA SCIENCE ASSOCIATION Volume 2 No. 1 (2000) pp. 87-92
Published
2004-05-25
Section
Articles

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eISSN: 0855-3823