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

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