Chukwudi I. Nnamchi

Effect of Different Steeping and Malting Regimen on the Amylolytic Activities of Some Improved Nigerian Sorghum Grain Varieties

Chukwudi I. Nnamchi, Udochukwu P. Anyim, Tochukwu S. Eziechinam & Onyetugo C. Amadi · Asian Journal of Biotechnology and Bioresource Technology · 2020

Three Nigerian improved sorghum varieties were evaluated to ascertain how different steeping and malting regimen affect their amylolytic enzyme development. Steeping incorporated air rest and continuous steep regime for 72 h. Samples were withdrawn every 12 h. Germination was the...

Open access Research Article 10.9734/ajb2t/2020/v6i330084

Changes in the Activities of Alpha and Gluco-amylases during Malting of Some Improved Nigerian Sorghum Varieties

Chukwudi I. Nnamchi, Chukwunweike O. Okoye & Arinze L. Ezugwu · Journal of Scientific Research and Reports · 2020

In this study changes in the alpha and glucoamylase activities of four different improved sorghum varieties were monitored over a 96-hour malting time to determine how the expression of the enzymes were affected by malting. Preliminary tests showed that SK5912 had the highest wei...

Open access Research Article 10.9734/jsrr/2019/v25i630201