EVALUATION OF GLUCOSE SYRUP PRODUCED FROM CASSAVA HYDROLYZED WITH MALTED GRAINS (RICE, SORGHUM & MAIZE)

EVALUATION OF GLUCOSE SYRUP PRODUCED FROM CASSAVA HYDROLYZED WITH MALTED GRAINS (RICE, SORGHUM & MAIZE)

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The crude malt obtained from the grains were hydrolyzed with cassava starch to obtain glucose syrup. 94.33% malt was produced from maize, rice had 84.46% malt, while sorghum had 84.97% malt. Glucose syrup yield was greatest using sorghum malt with percentage yield of 75.55%, 52.37% using rice malt, and while maize malt had 48.33 % syrup. Maize sample had highest malt yield but lowest glucose...
 
Published in 2019
 
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Modupe Elizabeth Ojewumi, Opeyemi Adewale Adeeyo, Oluwaseun Mary Akingbade, Damilola Elizabeth Babatunde, Ayodeji Ayodele Ayoola, Olugbenga Olufemi Awolu, Emmanuel Omotayo Ojewumi, Oladele Julius Omodara
AYOOLA Ayodeji Ayodele » AYOOLA Ayodeji Ayodele is currently a Senior Lecturer in the Department of Chemical Engineering. He is a member of The Council for the Regulation of Engineers in Nigeria (COREN), member of Nigerian society of Engineers (NSE) and IAENG Society of Chemical Engineering . view full profile
AYOOLA Ayodeji Ayodele
 
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