PROSPECTS FOR THE UTILIZATION OF THE ENDOGENOUS ENZYMES IN SORGHUM MALT IN THE HYDROLYSIS OF STARCH - CASE-STUDY WITH UTILIZATION OF BREADFRUIT STARCH FOR ETHANOL-PRODUCTION

Hydrolysis of breadfruit flour by acid and enzymes of sorghum malt were investigated. Mash (malt to breadfruit flour) ratios of 2:3 and 1:1 were used. The optimum mashing profile of 20 minutes at 64 degrees C followed by 30 minutes at 72 degrees C was established. The addition of an exogenous enzyme improved the wort properties. Kinetic study of the enzymatic hydrolysis revealed non-adherence with either the simple Michaelis-Menten Kinetics or one with product inhibition. Anaerobic fermentation of the hydrolysate by Saccharomyces cerevisiae at pH 4.7 and temperature of 30 degrees C, was carried out with and without mineral and nitrogen sources supplementation of the wort. The results showed that the enzymes in sorghum malt could be used, with some external enzyme supplementation, to hydrolyse breadfruit starch to yield appreciable amounts of sugar which may be used as food sweetener, substrate for single cell protein production, and in the production of beverages. This is particularly relevant to operations in developing countries.