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Influence of variety and growth environment on β-amylase activity of flour from sweet potato (Ipomea batatas)

Influence of variety and growth environment on β-amylase activity of flour from sweet potato (Ipomea batatas)

Dziedzoave, N.T., Graffham, A.J., Westby, A., Otoo, J. and Komlaga, G. (2010) Influence of variety and growth environment on β-amylase activity of flour from sweet potato (Ipomea batatas). Food Control, 21 (2). pp. 162-165. ISSN 0956-7135 (doi:10.1016/j.foodcont.2009.05.005)

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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 [beta]-amylase activity. Faara and Okumkom varieties harvested at 5 months maturity from the forest zone showed the highest [beta]-amylase activity and consequently the most suitable potential enzyme source for the hydrolysis of starchy materials in glucose syrup production. Enhancing [beta]-amylase levels in sweet potatoes has potential cost efficiency advantages in glucose syrup production.

Item Type: Article
Uncontrolled Keywords: [beta]-amylase, sweet potato, varieties
Subjects: S Agriculture > S Agriculture (General)
S Agriculture > SB Plant culture
Faculty / Department / Research Group: Faculty of Engineering & Science > Natural Resources Institute
Faculty of Engineering & Science > Natural Resources Institute > Food & Markets Department
Related URLs:
Last Modified: 20 Sep 2012 15:23
Selected for GREAT 2016: None
Selected for GREAT 2017: None
Selected for GREAT 2018: None
URI: http://gala.gre.ac.uk/id/eprint/2001

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