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

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