Skip to content
Research Article Open access CC BY 4.0

Physicochemical Characterisation and Determination of the Effect of Temperature on the Amylase Activities of Germinated Sorghum and Maize Grains

Fagbohoun Jean Bedel, Anon Attoh Hyacinthe, Coulibaly Seydou Ouolouho, Kouamé Lucien Patrice

Asian Journal of Research in Biochemistry · pp. 18–28 · Published 3 Dec 2022

10.9734/ajrb/2022/v11i2213

Abstract

Maize and sorghum are staple foods in many African countries. Along with rice, they constitute the bulk of the cereals consumed by the populations of northern Côte d'Ivoire. These cereals are used either directly or indirectly in malted and/or fermented form in the preparation of several traditional foods and the production of alcoholic beverages such as dolo a local beverage. This study aims at the physicochemical characterization and the determination of the effect of temperature on the amylase activities of germinated cereal grains of corn and sorghum collected on the market of the city of Korhogo. To do this, the analysis of cereals germinated over 6 days revealed that amylase activities are optimal on the second day of germination with a diastatic power of 110.29 ± 1.8 IU / g of protein and 114.17 ± 2, 4 IU/g of protein respectively for sorghum and maize. The optimal temperatures are mesophilic and are between 40 and 50°C. Beyond these temperatures, amylase activities are denatured until they reach 20% relative activity after exposure to 65°C. During germinationsand at an acid pH, the levels of reducing sugars, polyphenols and tannins increased with the duration of germination. The results of this study revealed that certain physicochemical characteristics and the effect of temperature condition the obtaining of a malt likely to influence the quality of a traditional beer. The germination time set at 2 days makes it possible to obtain fermentable sugars during malting for the preparation of alcoholic beverages according to the production conditions of traditional vendors. For sugars, they increase from 0.39±0.035 mg/100g DM (Dry Matter) before germination to 0.86± 0.003 mg/100g DM on the 6th day of germination for sorghum. As for maize, these levels increase from 0.11± 0.014 mg/100g DM to 0.43± 0.02 mg/100g DM. The diastatic power is optimal on the 2nd day, 110.29 ± 1.8 IU/g of protein for sorghum and 114.17 ± 2.4 IU/g of protein for maize.

Germination amylase activity maize sorghum malting

References (14)

  1. 1 [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent [DOI]
  2. 2 Phytoalexins in defense against pathogens [DOI]
  3. 3 Nutritional improvement of cereals by fermentation [DOI]
  4. 4 Nutrient and Antinutrient Changes in Finger Millet (Eleusine coracan) During Sprouting [DOI]
  5. 5 General and species-specific transcriptional responses to downy mildew infection in a susceptible (Vitis vinifera) and a resistant (V. riparia) grapevine species [DOI]
  6. 6 Determination of Improved Steeping Conditions for Sorghum Malting [DOI]
  7. 7 Resistance to Plasmopara viticola in a grapevine segregating population is associated with stilbenoid accumulation and with specific host transcriptional responses [DOI]
  8. 8 Isolation, identification and changes in the composition of lactic acid bacteria during the malting of two different barley cultivars [DOI]
  9. 9 Evaluation of malting properties and activities of three enzymes from sorghum (Sorghum bicolor) during malting [DOI]
  10. 10 Improvement of agronomicaly desirable genotypes for downy mildew disease resistance in Pearl millet [Pennisetum glaucum (L.) R. Br.] By recombination breeding
  11. 11 Enhancement of local sorghum beer by using a simple chemical quality control method (Densimetry)
  12. 12 International Journal of Food Microbiology [DOI]
  13. 13 International Journal of Biological and Chemical Sciences
  14. 14 Sorghum grain as human food in Africa: relevance of content of starch and amylase activities

Cited by 3

Improvement in textural, structural and digestive characteristics of maize gruel using malt amylase obtained by germination and ultrasonic extraction

Ying Ping Chang, Haodong Chen, Yan Li Jiao · LWT · 2025

Clean labeled starch in bakery and confectionery

Xiaohang Zou, Nicola Gasparre, Cristina M. Rosell · Elsevier eBooks · 2026

Showing 2 of 3 known citations — external sources report more than can currently be individually listed.

Related research

Article metrics

Real usage data collected on this platform.

67

Page views

0

PDF downloads

18

Outbound clicks

3

Citations

Views over time

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

Traffic sources

Referring site, by host.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.