Abstract
In order to select a suitable Ghanaian variety of sweet potato as enzyme source for the production of glucose syrups, four varieties of sweet potatoes – Sauti, Santom pona, Faara and Okumkom – cultivated in two different agro-ecological zones of Ghana were evaluated for β-amylase activity. Faara and Okumkom varieties harvested at 5 months maturity from the forest zone showed the highest β-amylase activity and consequently the most suitable potential enzyme source for the hydrolysis of starchy materials in glucose syrup production. Enhancing β-amylase levels in sweet potatoes has potential cost efficiency advantages in glucose syrup production.
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