ABSTRACT
This study targeted the production of glucose syrup from malted sorghum and sweet potato flour blend. The sorghum grain was divided into eleven portions and each portion was steeped in water at different times (h), germinated for different days and kilned at 65 to obtain the sample with the highest diastatic power. Sample 7 exhibited the highest diastatic power 652.61 L. Starch was extracted from the sweet potato flour and used for the syrup production. The parameters of glucose syrup produced from sorghum malt and sweet potato flour using sorghum malt as a source of enzyme for hydrolysis were studied. The portion that exhibited the highest diastatic power was used in the production of the syrup with a blend of sweet potato flour and the resulting hydrolysate was divided into six portions with variations in parameters of the portions as a result of difference in temperature (60,70,80 , pH (4,5,6) and time (60,120,180min). The moisture content for the malted sorghum and sweet potato flour ranged from 9.30–10.20 and 2.17–2.62 respectively, ash content 1.27–1.60 and 0.87–1.03 respectively. The brix value for the glucose syrup ranged from 5.20–22.10, the pH 0.00– 5.13, the dextrose equivalent 8.05–9.18, and the acid value 0.69–296.11. The beta-carotenoid for the raw sweet potato and sweet potato flour ranged from 4.80–5.60 and 232.60–234.40 respectively. Some of the samples whose values at different parameters were within the glucose specifications set by the Standard Organization of Nigeria (SON) as 18 % maximum for moisture content, 0.3 % maximum for ash content, (38-42) % for dextrose equivalent, (4.0–6.0) for pH and 82 % maximum for brix value.
TABLE OF CONTENTS
Cover page i
Certification page ii
Approval page iii
Dedication page iv
Acknowledgement v
Table of contents vi
List of tables vii
List of figures viii
Abstract ix
CHAPTER ONE
1.0 INTRODUCTION 1
1.1 Background of Study 1
1.2 Significance of Study 4
1.3 Aims/Objections of Study 5
1.4 Scope/Limitations of Study 5
CHAPTER TWO
2.0 LITERATURE REVIEW 7
2.1 Production of malted sorghum and sweet potato flour 7
2.1.1 Sorghum grain 7
2.1.2 Sweet potato flour 8
2.2 Composition of Sorghum Grain and Sweet Potato Flour 9
2.2.1 Sorghum grain composition 9
2.2.2 Sweet potato flour composition 13
2.3 Sweet Potato Flour 14
2.3.1 Preparation of sweet potato flour 14
2.4 Sorghum Malt Production 18
2.5 Glucose Syrups 23
2.5.1 Glucose syrups definitions 23
2.5.2Methods of production of glucose syrups 24
2.5.3 Enzyme-Enzyme Conversion 28
2.5.4 Refining 31
2.5.5 Properties and functional uses of glucose syrup 33
CHAPTER THREE
3.0 Research Methodology 36
3.1 Source of Raw Material/Identification of the Raw Materials 36
3.2 Experimental Design 36
3.3 Preparation/Production 37
3.3.1 Preparation of Sorghum Malt 37
3.3.2 Production of Sweet Potato Flour 39
3.3.3 Production of Glucose Syrup 41
3.4 Analysis 42
3.4.1 Determination of Diastatic Power 42
3.4.2 Moisture Content Determination 44
3.4.3 Ash Content Determination 44
3.4.4 Dextrose Equivalent Determination 45
3.4.5 pH Determination 47
3.4.6 Acid Content Determination 47
3.4.7 Brix Value (Sugar Concentration) Determination 48
3.4.8 Beta Carotene Content 48
3.4.9 Viscosity Determination 49
CHAPTER FOUR
4.0 Results and Discussion 50
4.1 Diastatic Power Determination 50
4.2 Brix, pH, Viscosity, Dextrose equivalent and Titratable acid
Determination 54
4.3 Beta-carotene, Moisture content and Ash content Determination 61
CHAPTER FIVE
5.0 Conclusion and Recommendation 65
5.1 Conclusion 65
5.2 Recommendation 67
REFERENCES 68
Appendices 76
LIST OF TABLES
Table 2.2.1: Proximate Composition of Sorghum Grain 12
Table 2.2.2: Physiochemical Composition of Sweet Potato Flour 14
Table 3.2: Experimental Design 36
Table 4.1: Diastatic Power Determination 53
Table 4.2: Brix, pH, Viscosity, Dextrose equivalent and Titratable acid
Determination 63
Table 4.3: Beta-carotene, Moisture content, and Ash content
Determination 72
LIST OF FIGURES
Fig. 3.3.1: Flow chart showing the preparation of Malted Sorghum 38
Fig. 3.3.2: Flow chart for the preparation of Sweet Potato Flour 40
Fig. 3.3.3: Flow chart for Glucose Syrup production 41
Fig. 4.1.1: Diastatic power of the Malted Sorghum 79
Fig. 4.1.2: Soaking time for the determination of diastatic power for the
Malted Sorghum 80
Fig. 4.1.3: Germination time for the determination of
diastatic power for the Malted sorghum 81
Fig. 4.2.1: Brix value of the Glucose Syrup 82
Fig. 4.2.2: pH value of the Glucose Syrup 83
Fig. 4.2.3: Viscosity value of the Glucose Syrup 84
Fig. 4.2.4: Titratable acid value of the Glucose Syrup 85
Fig. 4.2.5: Dextrose equivalent (Reducing Sugar) value of the
Glucose Syrup 86
Fig. 4.3.1: Beta-carotene determination of the Raw Sweet Potato (RSP) 87
Fig. 4.3.2: Beta-carotene determination of the Sweet Potato Flour (SPF) 88
Fig. 4.3.3: Moisture content determination of the Malted Sorghum (MS) 89
Fig. 4.3.4: Moisture content determination of the Sweet Potato Flour (SPF)90
Fig. 4.3.5: Ash content determination of the Malted Sorghum (MS) 91
Fig. 4.3.6: Ash content determination of the Sweet Potato Flour (SPF) 92
LIST OF PLATES
- Plate 3.3.1: The Malted Sorghum and the milled Malted Sorghum 38
- Plate 3.3.2: Sweet Potato Flour 40
- Plate 3.3.3: Package Glucose Syrup 42
CHAPTER ONE
1.0 INTRODUCTION
1.1 Background of the Study
Glucose syrup is a concentrated aqueous solution of glucose, maltose and other nutritive oligosaccharides obtained from edible starch; it is therefore, the most viable substitute for sugar. Glucose or dextrose sugar is found in honey and in a wide variety of fruits. It is less sweet than sucrose (cane or beet sugar) and also less soluble in water, however, when used in combination with sucrose, the resulting sweetness is often greater than expected. It can be used along with a variety of dry solid substances without affecting other parameters like sweetness, ash content and acidity. This advantages has enabled its wide spread use in a range of industries for products, pharmaceuticals, leather products, liquors and brewery products. O. O. Jonh-Dewole and O. O. Popoola. (2013).
Glucose syrup is the purified concentrated aqueous solution of nutritive saccharides of Dextrose Equivalence (DE) ranging from (38-42) or more obtained commercially by hydrolyzing starch (Whistler et al., 1984) derived from cereals, roots and tuber crops such as wheat, barley, maize, rice, sorghum, white or sweet potatoes, cassava, sago palm and waxy maize. O. O. John-Dewole and O.O. Popoola. (2013).
Glucose syrup is used in commercially prepared food as a thickener, sweetener, and humectant. It can also be used as a fermentation agent. The production of glucose syrup provides as means of reducing the bulky density of starch slurries. Acidification, which involves the conversion of starch into glucose syrup by acid hydrolysis is being utilized by many factories (especially, the sugar confectionery industries) because of some advantages of this process which include, short hydrolysis, time, technical set-up, simplicity and low raw material cost. Acid hydrolysis had widespread use in the past and is now widely replaced by enzymatic process as the former required the use of corrosion resistant materials, gave rise to high color and residual salt content (i.e. after neutralization) needed more energy for heating and was relatively difficult to control. Enzyme hydrolysis involves the use of various types of enzymes such as alpha-amylase, glucoamylase and pullulanase. In the acid-enzyme process, the starch slurry is treated by acidification, neutralization and filtration as in acid hydrolysis process and then is fed into the enzyme converter.
Glucose syrup containing over 90 % glucose is used in industrial fermentation, but syrups used in confectionery contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain (10-43 %) glucose. Glucose syrup is used in foods to sweeten, soften texture and add volume. Hoover (1963) has illustrated the functional properties of glucose syrups as they relate to the type of conversion; Hoover (1964) has also prepared a checklist of properties and functional uses of glucose syrups in a wide variety of foods.
To be successful at using glucose syrups, it is important to understand their properties. Because of the advances in glucose syrup production, there are now several different types of syrup, with each syrup having its own characteristics, and hence its own particular application. Traditionally, glucose syrup has always been described by their analysis, and the problem it has created is that one can have two spectra and these differences in sugar spectrum will, in some instance affect how the syrup performs. It is therefore advisable when describing glucose syrup to quote both the DE and the sugar spectrum. For example, considering two “42 DE syrup”. One made using only acid- a convectional confectioner’s glucose syrup and the other, maltose syrup, made using both acid and enzyme. Because the acid produced 42 DE syrup contains more dextrose than the acid enzyme produced syrup, it will be more hygroscopic, and produces darker toffees, than the acid-enzyme 42 DE syrup. These differences are entirely due to the higher proportion of dextrose in the acid produced syrup. Whilst both dextrose and maltose are reducing sugars, it is the dextrose which is the more chemically reactive of the two sugars.
Although glucose syrup is not abundantly produced in Nigeria, but most of Nigerian industries make use of it in their manufacturing operations. The bulk of the syrup used is however imported. The high cost of importing it into the country has led to the adoption of locally available raw materials for its production, and in an attempt to expand existing market for cassava, and existing Vietnamese technology for the production of glucose syrup was adopted and modified to enable its production from cassava flour and rice malt.
This work is important as the study was to produce glucose syrup from locally sourced materials to substitute for imported ones. This research therefore focuses on the production of glucose syrup using blend of malted sorghum and sweet potato flour which are cheap food materials within the south western part of the country.
1.2 Significance of Study
The result from this study will address the problem of glucose syrup not reaching the existing standards which both industry and customers expect. It will also serve a guild on another application method on the production of glucose syrup into to derive the maximum benefit that comes with it.
This study will also prove that glucose syrup can be produced from locally source materials to substitute for the imported ones.
1.3 Aim/Objectives of Study
Aims
The aim of this study was to produce glucose syrup from blend of malted sorghum and sweet potato flour.
Objectives
The Specific Objectives Include:
- To prepare an extract (with a reasonable level of enzyme activity) from the malted sorghum.
- To determination the beta carotene, moisture content ash content of the sweet potato flour and malted sorghum.
- To analyze the glucose syrups for dextrose equivalent values, acid content, pH value, brix value, color, clarity and viscosity.
1.4 Scope of Study/Limitations
On rare occasions, the glucose syrup might not reach the exacting standards which both the industry and customers expect. Sometimes the syrups has been incorrectly produced or stored by the customers. Here are few problems together with possible causes. Whenever there is a problem with syrup, always check the “problem sample” against a retained sample, and if the problem relates to hazy syrup or to black specs in the syrup, first look at the sample under microscope, and then, if possible, take photomicrographs of the haze or specs. These microphotographs can then be used when discussing the problems with either the customer or production. These micro photomicrographs can also be used to build up a “Rouges Gallery” for future reference as well as an acid to monitoring problem areas in the process.
If the problem relates to incorrect solids, pH, DE or sugar spectrum, take more than one sample, If the sample has solidified, melt the entire sample before carrying out any analyses and then
Calibrate the refract meter and check solids of the syrup on more than one refract meter.
Low solids can be due to condensation, if the sample is taken from the top of the tank/container. If the sample is taken from the tanker discharge pump, low solids can be due to tanker discharge pump, low solids can be due to tanker wash water remaining in the pump. Therefore, calibrate the pH meter, check the pH of the sample on more than one pH meter and as well check the DE on more than one cryoscopy.
Problems can be experienced with bags of dextrose monohydrate going solid during storage. The reason for this is due to moist air being trapped with the dextrose during the filling of the bag and subsequent storage.
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