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VOL. 9, ISSUE 4 (2024)
Impact analysis of Biostimulants on sorghum peroxidase activity during malting
Authors
Igwe Ejikeme Peter, Ugwu Joshua Izuchukwu, Ephraim F Chua
Abstract
Impact analysis of bio-stimulants on sorghum peroxidase activity during
malting was studied in sorghum variety, KSV8. Preliminary experiments showed
that alkaline steep (test) and the distilled water steep (control) had
germination energy of 92± 2.87 % and 89± 0.57 % respectively. Malting
properties showed appreciable results. Again, the results showed there was an
appreciable increase in peroxidase activity from day 1 through to day 3 of
germination for distilled water steep in regime I (control) when compared to
the test with regression in peroxidase activity. There was a positive gradual
increase in peroxidase activity influenced by air-rest cycle from day 1 through
day 3 in regime II (distilled water steep for 24h). At the end of kilning at 60
°C for 7 h, peroxidase activity dropped sharply in both regimes. Consequently,
the introduction of air-rest cycle as malting condition will be beneficiary to
brewers. It reduces malting loss associated with sorghum beers. It will
increase the germination energy and the defensive role of peroxidase against
lipid peroxidation during malting. Conversely, the alkaline steep with final
warm steep had an inhibitory effect on the development of peroxidase during
malting. The PH and thermostability of partially purified and crude peroxidase
are significantly within the reported range of 5.5-5.2 and 47.0- 50.0 °C. It was
suggested that this work can offer a straightforward and practical method for
enhancing catalytic activity and offer a crucially new viewpoint for
researching and directing the development of peroxidase's malting potential.
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Pages:35-41
How to cite this article:
Igwe Ejikeme Peter, Ugwu Joshua Izuchukwu, Ephraim F Chua "Impact analysis of Biostimulants on sorghum peroxidase activity during malting". International Journal of Food Science and Nutrition, Vol 9, Issue 4, 2024, Pages 35-41
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