Sugar Spectra of Syrups Produced from Different Tuber Starches via Crude Enzymes and Amyloglucosidase Sources

Okafor D.C., Agunwah I.M., Ezegbe C.C., Ekeoma C.L., Onuegbu N.C.


Syrup production was done via enzyme hydrolysis. Enzymes used were crude enzymes from malted sorghum, wheat and millet and exogenous enzyme by name amyloglucosidase (AMG) which hydrolyzed Cassava (Manihot esculenta,), water yam (Dioscorea alata) and potato white (Ipomoea batatas L) starches. Syrup sugars were determined using high performance liquid chromatography (HPLC) and the sugar profile found are fructose; glucose, sucrose, maltose, D-xylose, and D-Raffinose which manifested as a result of the interaction between starches and enzymes. The sugar Fructose was in the range of 17.34 ± 0.651 g/l to 28.16 ± 0.982 g/l, Glucose sugar was in the range of 6.09 ± 0.165 g/l to 177.04 ± 1.229 g/l. The highest glucose yield (177.04 ± 1.229 g/l) was observed in Cassava starch reaction with the commercial enzyme –AMG. Sucrose content was in the range of 5.78 ± 0.180 g/l to 21.59 ± 0.536 g/l, Maltose (23.71 ± 0.125 g/l to 48.04 ± 0.125 g/l) was the most predominant sugar in all syrups gotten from the starch and crude enzymes interaction. The hydrolysis of starches using different enzyme sources yielded sugar spectra of different sugars concentrations with each starch source predisposed to the natural activity of the enzyme peculiar to their variety or cell structure. D-xylose and D-Raffinose were in the range of 0.004-0.225 g/l which is very small in quantity compared to other sugars seen while no D-stachyose was detected.

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