Amos-Awoniyi O. Mary
University of Zululand,South Africa
Biography:
Oluyinka Mary Amos-Awoniyi, hails from Osun State, Nigeria. A 33 years old PhD student of Microbiology at the University of Zululand, South Africa. I have published about three journal articles with about 500 reads and citations. Three of my research papers have been submitted for publications. She is serving as a reviewer and editorial board member for Asian Food Science Journal, Cient Periodique Journals (CPQ) and Acta Scientific Nutrition health Journal. My Current research topic is “Alcoholic and lactic acid fermentation of finger millet and its potential for clear beer/ probiotics food beverage”. My area of research interests are Nutrition, Food processing and Food Microbiology.
Abstract:
Malting is the process of germinating cereal grains under controlled conditions with the aim of activating endogenous hydrolytic enzymes, majorly α-amylase. This study investigated the optimal finger millet seed germination temperature for amylase activity in finger millet malt. Finger millet seed were germinated at various temperatures ranges (15 ºC, 25 ºC and 35 ºC) for five consecutive days. Samples were withdrawn daily at an interval of 24 h and kilned at 30 ºC and 40 ºC respectively. Radicles developments were monitored with measuring ruler, and amylase activity was determined with starch solution following standard protocols. The results revealed that radicle development of finger millet increased with germination time. However, seed germinated at 25 ºC and kilned at 30 ºC showed significant (P < 0.05) better radicle development than others germinated at 15 ºC and 35 ºC respectively. Similarly, seed germinated at 25 ºC and kilned at 30 ºC also showed the highest amylase activity than other counterparts. It is apparent that the optimal condition suitable for effective malting of finger millet was at 25 ºC germination and kilned at 30 ºC. For further studies, the nutritional and chemical composition of finger millet malt will be evaluated.