Effect of germination and drying on enzyme activity in sorghum and cowpeas
Malts prepared from sorghum and cowpeas that was germinated at 25°C for 0, 1, 2 or 3 days and dried at 60°C for either 2.5, 5, 7.5 and 10 hours, were evaluated for α-amylase, β-amylase and endo-(1,3)(1,4)-β-D-glucanase activity. Germination had a highly significant effect on enzyme activity (P <...
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| Format: | Others |
| Language: | en |
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/43621 http://scholar.lib.vt.edu/theses/available/etd-07102009-040342/ |