Full Length Research Paper

Predicting a-amylase yield and malt quality of some sprouting cereals using 2^nd order polynomial model

C. Egwim Evans¹ and O. Adenomon Monday²

¹Biochemistry Department, Federal University of Technology, P. M. B. 65, Minna, Niger State, Nigeria.

²Department of Mathematics, Statistics and Computer Studies, Federal Polytechnic, Bida, Niger State, Nigeria.

*Corresponding author. E-mail: evanschidi@gmail.com.

Accepted 7 July, 2009

   Abstract

Alpha amylase yield in sprouting Maize, Acha, Rice and Sorghum were studied for 180 h. The result was analyzed using 2^nd order polynomial model. The result showed that the rate of α- amylase secretion with growth period is significantly high (p < 0.05) and the R² for each ranged from 67 - 90%, while the R² for sprouting vigour ranged within 99% for all the cereals studied. The prediction for amylase activity from sprouting vigour was significant (p < 0.05) for all the cereals studied, the R² for all the cereals ranged between 63 - 91%. The results conclude that a-amylase and malt quality can be predicted in sprouting cereals from the growth vigour.

Key words: Cereals, amylase, growth vigour, model.