Please use this identifier to cite or link to this item:
https://csirspace.foodresearchgh.site/handle/123456789/211
Title: | Influence of variety and growth environment on b-amylase activity of flour from sweet potato (Ipomea batatas) |
Authors: | Dziedzoave, N. T. Graffham, A. J. Westby, A. Otoo, J. Komlaga, G. A. |
Keywords: | Beta amylase;Sweet potato;Ipomea batatas;Varieties |
Issue Date: | 2010 |
Publisher: | Elsevier Ltd |
Citation: | Food Control, 21, 162-165 |
Abstract: | In order to select a suitable Ghanaian variety of sweet potato as enzyme source for the production of glucose syrups, four varieties of sweet potatoes – Sauti, Santom pona, Faara and Okumkom – cultivated in two different agro-ecological zones of Ghana were evaluated for b-amylase activity. Faara and Okumkom varieties harvested at 5 months maturity from the forest zone showed the highest b-amylase activity and consequently the most suitable potential enzyme source for the hydrolysis of starchy materials in glucose syrup production. Enhancing b-amylase levels in sweet potatoes has potential cost efficiency advantages in glucose syrup production |
URI: | https://csirspace.foodresearchgh.site/handle/123456789/211 |
ISSN: | 0956-7135 |
Journal Name: | Food Control |
Appears in Collections: | Food Research Institute |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
FC_21_Dziedzoave_et al.pdf Restricted Access | 293.14 kB | Adobe PDF | View/Open Request a copy |
Items in CSIRSpace are protected by copyright, with all rights reserved, unless otherwise indicated.