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https://csirspace.foodresearchgh.org/handle/1/211| Title: | Influence of variety and growth environment on b-amylase activity of flour from sweet potato (Ipomea batatas) |
| Authors: | Dziedzoave, N. T. Graffham, A. J. Westby, A. Otoo, J. Komlaga, G. A. |
| Keywords: | Beta amylase;Sweet potato;Ipomea batatas;Varieties |
| Issue Date: | 2010 |
| Publisher: | Elsevier Ltd |
| Citation: | Food Control, 21, 162-165 |
| 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 b-amylase activity. Faara and Okumkom varieties harvested at 5 months maturity from the forest zone showed the highest b-amylase activity and consequently the most suitable potential enzyme source for the hydrolysis of starchy materials in glucose syrup production. Enhancing b-amylase levels in sweet potatoes has potential cost efficiency advantages in glucose syrup production |
| URI: | https://csirspace.foodresearchgh.site/handle/1/211 |
| ISSN: | 0956-7135 |
| Journal Name: | Food Control |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| FC_21_Dziedzoave_et al.pdf Restricted Access | 293.14 kB | Adobe PDF | View/Open Request a copy |
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