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