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Carbohydrates and their degrading enzymes from native and malted finger millet (Ragi, Eleusine coracana, Indaf-15)



Carbohydrates and their degrading enzymes from native and malted finger millet (Ragi, Eleusine coracana, Indaf-15)



Food Chemistry 69(2): 175-180



A recently released hybrid ragi, Indaf-15 was germinated up to 96 h at 25 degrees C and the sprouts, drawn at 24 h intervals, were dried, devegetated, powdered and evaluated for malting loss, reducing sugar, free sugar profile, starch content, dietary fibre and an array of carbohydrate-degrading enzymes. Malting loss was maximum (32.5%) at 96 h. The total reducing sugar content increased from 1.44 to 8.36%, whereas the total carbohydrate content decreased from 81 to 58% at 96 h of germination. Analysis of 70% alcohol-soluble sugars revealed glucose, fructose and sucrose in different proportions with respect to germination time. Maltose and maltotriose were detected after 48 and 72 h, respectively. There was a linear decrease in starch content (from 65 to 43%). Activities of amylase and pullulanase were maximum at 72 h whereas those of alpha-D-glucosidase and 1,3-beta-D-glucanase, were maximum at 48 h. Xylanase activity was maximum at 96 h with a concomitant decrease in arabinose to xylose ratio from 1:1 to 1:0.38 in the dietary fibre, alpha-Galactosidase activity was negligible, which is in tune with a very small amount of raffinose series oligosaccharides. The above results indicated that Indaf-15 is a potential variety for malting purposes as it develops high levels of amylases during germination, and its malt form is a rich source of reducing sugar.

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Accession: 003375849

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DOI: 10.1016/s0308-8146(99)00250-2



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