Effects of Variations of the Ration of Sorghum Malt with Sweet Potato Flour on the Quality of Glucose Syrup Produced Through Enzyme Conversion Activity of Sorghum Malt

Abstract

The chemical parameters of glucose syrup produced from five different weight ratios of sorghum malt and sweet potato flour using sorghum malt as a source of enzyme hydrolysis were studied. There were variations in the chemical parameters of the samples as a result of the different weight ratios of sorghum malt and sweet potato flour used. The moisture content ranged from 5.33 – 8.26%, ash content 0.010 – 0.040%, the dextrose equivalent 37.00 – 39.33%, the acid content 0.02 – 0.09%, the pH 5.4 – 5.8, and the brix value 82 – 86%. Significant differences were observed between the parameters (except the brix value) of the samples. All the samples had chemical parameters (except acid content of GA and dextrose equivalent of GB and GD) whose values were within the glucose syrup specifications set by the Standard Organisation of Nigeria (SON) as 18% maximum for moisture content, 0.3% maximum for acid content, (38 – 42)% for dextrose equivalent, (4.0 – 6.0) for pH and 82% minimum for brix value. Only the sample (Glucose Syrup E) with the lowest ratio (1:4) of sorghum malt to sweet potato flour had the most desirous qualities having the lowest moisture content, lowest ash content, lowest acid content, good brix value and good pH.