Title: MALTING OF ACHA FOR EFFECTIVE ENZYME AVAILABLE
Authors: Dodo, J. D., Shambe, T., and Fali, C. N
Abstract: The optimum germination time for acha was carried out at room temperature (250C 280C).
Optimum temperature for enzyme activity was determined for malted acha sample and found to
be 500C 650C. The optimum pH condition for amylase activity was also determined to be
between pH 5.0 6.5 using Na2HPO4 buffers in the range of 3.7 to 8.4 pH values. Time course
hydrolysis showed that the concentration of hydrolysed sugar increased with the increase in
dilution ratio. The total carbohydrate content in acha grain was determined by L-cysteine
sulphuric acid method and found to be 75.50%. Paper chromatography was carried out on the
hydrolysed acha sample to determine the type of reducing sugar present and was found to be
glucose and maltose mostly.