National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Sweet sorghum grains have high starch content which can be converted to sugars by malting and mashing processes. Three sweet sorghum cultivars ‘SSV-74’, ‘SSV-84’ and ‘SSV-108’ and a sorghum cultivar ‘SSV-2’ were screened for their amylase activity and reducing sugars. Grains were soaked at three different time intervals of 8h, 12h and 16h and germinated subsequently for 2 and 3 days. The highest amylase activity (1266.10 ïÂÂg of protein/15 min/g of sample) was recorded in sweet sorghum cultivar ‘SSV-84’ soaked for a time interval of 16h and germinated for 3 days. Similarly, ‘SSV-84’ recorded the highest reducing sugars (33.85 mg/g) at a soaking time of 16h and a germination period of 3 days. Commercial ï¡-amylase (Palkozyme) was used at different concentrations of 0.1, 0.5 and 1 per cent at different incubation temperature and incubation period for release of maximum reducing sugars. The highest reducing sugars (78.83 mg/g) was recorded in variety ‘SSV-84)’ at an enzyme concentration of 1 per cent at 70°C for an incubation period of 24h.
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