Abstract
The aim of this study is to determine the effect of the digestibility of cassava starch by the enzymes extracted from corn malt, which will constitute one of the answers to the problem of integrating local products into the process in a modern brewery. Cassava starch solutions of different concentrations (E0: 0g/L; E1: 1g/L; E2: 1.1g/L; E3: 1.2g/L; E4: 1.3g/L; E5: 1.4g/L and E6: 1.5g/L) were prepared and subjected to two treatments (gelatinized and non-gelatinized) and 5mL of each were placed in a test tube. Three millilitres (3mL) of the solution containing amylases extracted from malt corn was then added to each of the test tubes containing the cassava flour solutions. All the treatments were subjected to three temperature stages (50°C for 15min, 90°C for 20min, and 100°C for 75min). Twenty-eight (28) objects (two duplicates) were experimented in a complete factorial design (2 treatments × 2 temperature levels). The results obtained showed that gelatinization had no effect, which could be due to the high optimum temperatures of corn enzyme activity. The concentrations also did not have significant differences which shows that these concentrations can well be used on an industrial scale to digest cassava starch by corn malt enzymes.
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