physico-chemical properties of sugar syrup produced...
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International Research Journal of Applied Sciences, Engineering and Technology
Vol.5, No.2, 2019;
ISSN (1573-1405);
p –ISSN 0920-5691
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PHYSICO-CHEMICAL PROPERTIES OF SUGAR SYRUP PRODUCED
FROM TWO VARIETIES OF YAM USING MALTED RICE AND MALTED
SORGHUM
Okafor D.C1, Chukwu, M. N2., Agunwah, I. M1., Aneke, E. J1. and Odoemena, C. M1 1Department of Food Science and Technology, Federal University of Technology, Owerri, Nigeria.
2Department of Food Technology, Abia State Polytechnic, Aba, Abia State, Nigeria
Corresponding Author: Okafor D.C
Abstract: Physico-chemical properties of sugar syrup produced from two varieties of yam using malted rice and malted sorghum were
studied. Yam varieties (Dioscorea dumetorum and Dioscorea alata) were used as a major source of starch in the production of syrup.
The yam varieties were dried, milled and sieved. Two sorghum varieties (White sorghum FaraFara and Red sorghum KSV8) and rice
(rice faro 60 variety) were malted, dried, milled and blended into the yam flour as source of enzyme. The yam flour with malted
sorghum and malted rice flour was used for the syrup production. Six types of sugar syrups were produced in the following
formulations; malted sorghum (white fara-fara) and yam (Dioscorea dumetorum), malted sorghum (Red KSV8) and yam (Dioscorea
dumetorum),malted sorghum (white fara-fara) and yam (Dioscorea alata), malted sorghum (Red KSV8) and yam (dioscorea alata),
malted rice (Faro 60) and Dioscorea dumetorum, malted rice (Faro 60) and Dioscorea alata were represented as MS1+Y1; MS1+Y2;
MS2+Y1; MS2+Y2; MR+Y1 and MR+Y2. The syrup from the blended samples had more amylose content than the 100% yam
syrups. Viscosity was observed to decrease in the yam syrup with addition of malted sorghum and malted rice. The sugar
concentration result of the syrup revealed that fructose ranged from 3.49% to 4.75%. Glucose was at the range of 7.27% to 8.54%.
Sucrose concentration was at the range of 17.47% to 18.54%. The findings showed that the syrups had more sucrose concentration.
The dextrose equivalent values were at the range of 34.48% - 37.49%. The syrups were of low quality owing to the levels of sugar
concentrations and dextrose equivalent observed.
Keywords: Yam flour, dextrose equivalent, sorghum, rice, syrup, sugar
1. Introduction
Yam is the common name for some plant species in the genus
Dioscorea that form edible tubers. The most economically
important ones are white yam (Dioscorea rotundata), yellow
yam (Dioscorea cayenensis), winged or purple yam (Dioscorea
alata), bitter yam (Dioscorea dumetorum), etc (Calverly, 2003).
Bitter yam and purple yam is gradually going into extinction as a
result of underutilization, this is as a result of the anti-nutritional
properties they possess, but are good sources of protein, lipid,
crude fiber, starch, vitamins and minerals, they also contain anti-
nutritional substances like total free phenolics, tannins, hydrogen
cyanide, total oxalate, amylase and trypsin inhibitors but it can
be inactivated by moist heat treatments and soaking followed by
cooking before consumption (Shajeela et al., 2011).
Syrup is a thick, sugary liquid made by boiling down or
otherwise concentrating plant sap, juice or grain extracts. It can
also be defined as a thick, sweet, sticky liquid, consisting of a
sugar base, natural or artificial flavourings and water (Tester et
al., 2004). Sugar syrup can also be defined as a concentrated
aqueous solution of glucose, maltose and other nutritive
saccharides from edible starch. It may also be any liquid
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hydrolasate of monosaccharaides, disaccharides or
polysaccharides and can be made from any source of starch such
as yam, potatoes, cassava and cocoyam. It may be produced by
dilute acid hydrolysis or enzyme hydrolysis of starch (Hull,
2010; Akpa, 2014).
High sugar syrup has characteristics such as low hygroscopicity,
low viscosity, and high resistance to crystallization, low
sweetness, reduced browning capacity and good heat stability.
These properties make it useful in many applications in the food
and pharmaceutical industries. In breakfast cereals, it is used to
improve shelf life, enhance flavour, reduce breakage and
maintain crispiness. It is also used to control crystallisation and
sweetness in ice creams and lollies whilst at the same time
providing body strength to these products. When used in
confectionery products, it helps to lower hygroscopicity of the
product, controls crystallisation, prevents drying and lowers
viscosity (Goyal et al., 2005). Sugar syrup is also very useful in
the manufacture of frozen fruits, liquors and crystallised fruits
and in brewing. It is also used as a thicker, sweetener and
humectant. It also provides a less expensive alternative for use in
candies, soft drinks and fruit drinks to help control production
costs. It can also be used as fermentation agent. The production
of sugar syrups provides as means of reducing the bulk density
of starch slurries. Sugar syrup is easier to handle than granulated
sugar (Agrawal et al., 2005).
Sugar syrup was the primary corn sweetener in the United States
prior to the expanded use of its production. Sugar syrup is also
used as part of the expanded use of its production (Muralikrishna
and Nirmala, 2005). Sugar syrup is also used as part of the
mixture that goes into creating fake blood for film and
television. Blood mixtures that contain sugar syrup are very
popular among independent films and film makers because it is
cheap and easy to obtain. Starch is required for the production of
low molecular weight products (glucose/dextrose, maltose,
maltotriose and dextrin) is widely applied in sugar, spirits, textile
as well as brewing (Mobini-Dehkordi and Javan, 2012).
The starch-degrading enzyme, alpha amylase (1, 4-α-D-
glucanohydrolase, E.C. 3.2.1.1) is widely distributed in nature.
This extracellular enzyme hydrolyses α-1,4 glycosidic linkages
randomly throughout the starch molecule in an endo-fashion,
producing oligosaccharides and monosaccharides including
maltose, glucose and alpha limit dextrin (Nigan and Singh,
2011). Alpha amylase is a monomeric, calcium binding
glycoprotein. Its single polypeptide chain has 496 amino acid
residues with four disulfide bridges. The alpha amylases belong
to glycosyl hydrolase family 13, which also include pollulanase,
iso-amylase, and cyclodextrin glycosyl transferase. These
enzymes are highly homologous in structure consisting of two
distinct domains. Domain A contains the catalytic site
surrounded by a (β/α) 8-barrel that was first discovered in
triosephosphate isomerase (Janecek et al., 1997). Domain B is
composed of a complex loop of varying length inserted between
β strand 3 and α helix 3 of the (β/α) 8-barrel. The functional
diversity and stability of different enzymes may be attributed to
domain B. Al1 alpha amylases share eight conserved residues
and seven of these residues are located at the active site of the
catalytic (β/α) 8-barrel.
Two X-ray structures have been determined for cyclodextrin
glycosyltransferase in complex with an intact substrate, and the
other with a covalently bound intermediate. The study provides
more definite proof for the α-retaining mechanism used by all
the enzymes in the α-amylase family. The activity and stability
of α-amylase are affected by temperature, pressure, pH, substrate
concentration, and additives (Fitter et al., 2001). According to
Wiseman 1987, alpha amylase has an isoelectric point of 5.4,
excellent pH and temperature of enzymatic activity at 4.7 and 55 oC respectively. Optimal temperature for alpha amylase has been
reported from 40 oC – 60 oC; while in the presence of calcium
ion, it was increased to 75 oC. The optimal requirements for the
activity and stability of alpha amylase vary with the enzyme
source.
Alpha amylases are found in most organisms that require the
conversion of stored or ingested carbohydrate. They are
widespread among higher plants, animals and microorganisms
(Kumar et al., 2009). Alpha amylase has been derived from
several fungi, yeasts and bacteria. However, enzymes from
fungal and bacterial sources have dominated applications in
industrial sectors (Gupta et al., 2003). In animals, the main
sources of the enzyme are: the salivary gland and the pancreas,
whereas in plants, alpha amylase is most often associated with
seed germination.
Alpha amylases are one of the most important and widely used
enzymes whose spectrum of application has widened in many
sectors such as clinical, medical and analytical chemistry. The
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most widespread applications of α-amylases are in the starch
industry, where they are used in the hydrolysis of starch into
fructose and glucose syrups (Nielsen and Borchert, 2000).
Beside their use in starch saccharification, they also find
application in food, baking, detergent, textile, and paper,
brewing and distilling industries. For instance, alpha amylase is
employed in the milling and baking industry to hydrolyse starch
to smaller carbohydrate, so as to reduce the dough viscosity and
increase sugar levels, prolong freshness, improve softness and
crust quality. Similarly, in the brewing and beverage industries,
alpha amylase is employed in mash thinning, improving runoff
of wort and the general quality of the end product. The
sweetener and confectionery industries (Alvin et al., 2002) have
used alpha amylase to control the ratios of different saccharrides
to achieve specific product qualities (Gupta et al., 2003). These
enzymes are used in detergents for laundry and automatic
dishwashing to degrade the residues of starchy foods such as
potatoes, gravies, custard, chocolate, etc. to dextrin and other
smaller oligosaccharides (Mukherjee et al., 2009).
Malted cereals have been used as sources of starch-hydrolyzing
enzymes, due to the fact that germination induces the synthesis
of hydrolytic enzymes (Obatolu, 2002). Malting forms a critical
stage in the production of cereal-based beverages in which
amylase and proteases inherently embedded in the cereal grain
are activated for the purpose of hydrolysis of starch and protein
into sugars and amino acids respectively. Evans et al. (2003)
reported that alpha amylase is synthesized during cereal
development and stored in matured endosperms. Alpha-amylase,
as other amylases, increase markedly during germination. It has
been shown that alpha amylase yield will peak within 3 - 4 days
of cereal germination (Egwim and Oloyede, 2006). Amylase
activity is a good predictor of diastatic power (DP) which is
required in brewing processes and an important characteristic for
estimating the quality of malt for beer production (Evans et al.,
2003).
Sprouting cereals appear to be one of the popular sources of
industrial amylase for some developing economies. Amylase
obtained from cereals during malting is the main enzyme
employed in enzymatic saccharification of starch in most starch-
based industries in Nigeria. Such industries include breweries,
pharmaceuticals, distilleries etc. The major cereals employed in
Nigerian industries are maize, sorghum and millet (Egwim and
Oloyede, 2006). Local and unpopular cereals may also be a close
alternative. Sorghum was shown to have higher germination
capacity than other cereals such as maize and rice. Before now,
sorghum alpha amylase was shown to be the closest alternative
to imported alpha amylase for industrial purposes (Egwim and
Oloyede, 2006).
Three tropical cereals malted and unmalted have been
recommended for use in the Nigerian brewing industry:
sorghum, maize and rice. Concerted efforts have been put in
place towards finding a possible substitute to barley (Iwouno and
Odibo, 2015). Basically, tropical cereals such as sorghum,
millet, maize and rice have all been malted for beer production.
Among these, sorghum has been much studied as a replacement
for barley, at experimental and industrial levels (Iwouno and
Ojukwu, 2012). However, maize has been used since time
immemorial as part of the carbohydrate material in beer
brewing, but mainly as an adjunct prepared in different forms
such as flakes, grits and flour. Malting of maize for use as a
major source of hydrolytic enzymes required for brewing
purposes has received less attention (Eneje et al., 2004). Malting
reduces the paste viscosity of slurries from cereal flours and
thereby raises the caloric density of the slurry which is highly
desired in weaning food formulations (Iwouno and Ojukwu,
2012). Moreover it is controlled germination process, which
produces a complement of enzymes, which are able to convert
cereal starch to fermentable sugar to secure adequate supply of
amino acids and other nutrients for yeast, and to modify the
quality of the microelements (Ikujenola et al., 2007).
Unfortunately, most of the Nigerians sources of starch have not
been used in syrup production. Apart from creating variety and
convenience, syrups from our local starch sources offer the
opportunity of adjusting flavour, colour, viscosity defects and
correcting product composition. Besides, as the consumer
demand for safe, stable and fresh-like products continue to
increase, it becomes necessary to develop acceptable fresh-like
and shelf-stable syrup that will satisfy the consumer’s demand.
Though, some research works have been done on the use of
starch extracts from cereals and tubers (only pure extracted
starch from cereal and tubers) in syrup production, there is little
of no information on the use of crude starch (whole nutrient
components or composition of the starch source) in syrup
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production and hydrolysing the crude starch using crude enzyme
sources.
The main objective of this research project is to produce sugar
syrup from two varieties of yam (Dioscorea alata and Dioscorea
dumetorum) using enzymes from malted rice and sorghum. The
specific objectives of this research project are the evaluation of
the effects of crude enzymes from malted rice and sorghum on
the hydrolysis of two varieties of yam flour used for the
production of sugar syrup without the use of exogenous enzymes
and the determination of the physico-chemical properties of the
syrup produced.
The success of this research will help provide a guide for the use
of crude/inherent enzymes present in the malting of cereal crops
(Oryzae glaberrima) for rice and (Sorghum bicolor and Sorghum
vulgare) for sorghum and dry milling of tuber crops (yam) in the
production of high quality sugar syrup .This will lead to the
industrialization of using crude starch for the production of sugar
syrup to a large extent. Production of sugar syrup which is
cheap, nutritious, wholesome and generally acceptable by the
consumer would be elaborated in the course of this study.
2.0 Materials and Methods
2.1 Collection of Raw Material
The yam tubers (Dioscorea alata and Dioscorea dumetorum),
rice (Orzyzae gabrielima) and Sorghum bicolor (White-Fara and
Red KSV8) used in this work were gotten from the Root and
Tuber Crops Research Institute, Umudike and Cereals Research
Institute, Umuahia, Abia State, Nigeria.
2.2 Preparation of Yam Flour
The yam flour was produced according to the method described
by Subramanian et al. (1992), where each sample of fresh yam
tubers as well as the sprouted yam tubers of Dioscorea
dumetorum and Dioscorea alata was peeled, washed and sliced
into chips. The yam chips were sun dried for 6 hours after which
they were oven-dried at 70 oC for 30 minutes using an electric
single oven (model: LRE4211ST). The drying continued until
the weight did not change significantly between two weighing
successions. The dried yam chips were then milled and sieved to
obtain fine flour (0.8mm sieve) as shown in Figure 1.
2.3 Production of the Malted Rice
One variety of rice by name FACO 60 (Orzyze gabrielima) was
used as one of the sources of enzyme for starch hydrolysis. The
rice was washed and soaked in water/steeped for 42 hours and
the water was changed every 6 hours interval. It was spread on a
jute bag in an air tight room for sprouting to commence. Water
was sprinkled every 6 hours interval on the grains to enhance
sprouting. It was germinated for 5days. The sprouted grains were
sun dried for 5days and were milled to get the rice flour (Figure
2).
2.4 Production of Malted Sorghum
The Sorghum bicolor varieties (White-Fara and Red KSV8)
were also malted for enzyme development for the production of
the syrup. It served as the second source of crude enzyme for
enzyme hydrolysis of the flour for syrup production (Figure 3).
2.4.1 Steeping: The grains were soaked in water to raise the
moisture content. Increasing the moisture content wakes the
grains up from dormancy and starts the process of growth. It was
steeped for 24 hours and spread on a jute bag in an air-tight
room for 1 day.
2.4.2 Germination: After the desired moisture content has been
reached, the grain was removed from the steep and spread on the
jute bag and it was kept in a dark, humid room to germinate.
During germination the grain starts to grow, breaking down the
grain structure and develops the enzymes. The grain started
sprouting within 10hours of the steeping sprouting and was fully
sprouted within 24 hours. Drying it was sundried for 3 days and
milled to get the sorghum flour from both varieties.
2.5 Production of Glucose syrup
The enzyme conversion process used for the glucose syrup
production was developed by modifying the processes described
by Nwanekezi et al. (2004). About 30 grams batches of yam
flour (crude starch) from different varieties was transferred into
150ml of water in a beaker and 15g of malted sorghum flour and
15g of malted rice flour as source of the alpha amylase enzyme
were added separately. After the slurry was made, calcium
hydroxide was added to the slurry to adjust the pH to 6.0-6.4.
The contents of the beaker was stirred continuously in a
magnetic heating stirrer as the temperature was raised to 80oC
and maintained at this temperature for 60min. Conversion of
starch in the medium was evaluated by adding 2 drops of iodine
solution on about 2ml of the sample poured out on a white
ceramic tile. A negative test for starch indicated that all the
starch had been hydrolyzed. After hydrolysis the liquor was
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boiled for 30m in and filtered across a double-layered muslin
cloth (Figure 4).
2.5.1 Concentration of yam glucose syrup
The filtrate (sugar solution) obtained above was concentrated in
a vacuum flask connected to a vacuum pump. The temperature
of the solution was maintained at 65oC throughout the
concentration process until the solution was 50% total solids.
2.5.2Analysis of the Glucose Syrup
2.5.2.1 Dextrose Equivalent (DE)
The determination of the dextrose equivalent (DE) was done
according to the Lane and Eyon method as reported by Smith
(2001). The dry solids obtained as described above were used for
this determination as follows:
Eight grams of the sample was weighed out and transferred
quantitatively with the aid of hot distilled water from a wash
bottle into a 200ml volumetric flask and was filled to the 200ml
mark. It was made up to the mark after it had cooled. A 25ml of
the sample was poured into a conical flask and brought to boil
over an open flame. The Fehling’s solution was titrated with the
sample to within 0.5ml of end-point. The flask was swirled and
the content boiled for 2 min. Then 2 drops of methylene
indicator was added and 2 drops of the sample solution was
quickly added, again it was brought to boil and the brick-red
copper oxide was allowed to settle at the bottom of the flask and
the supernatant liquid was observed. The sample solution was
continuously added drop-wise until one additional drop
completely removed the blue colour from the supernatant liquid
(Smith et al., 2005). The percent reducing sugars K and dextrose
equivalent DE were calculated thus:
K =200 × 𝐹𝑒ℎ𝑙𝑖𝑛𝑔′𝑠 𝐹𝑎𝑐𝑡𝑜𝑟 ×100
𝑆𝑎𝑚𝑝𝑙𝑒 𝑇𝑖𝑡𝑟𝑒 (𝑚𝐿)× 𝑆𝑎𝑚𝑝𝑙𝑒 𝑊𝑒𝑖𝑔ℎ𝑡 Equation 1
DE = 𝐾 ×100
%𝐷𝑟𝑦 𝑆𝑜𝑙𝑖𝑑𝑠
Equation 2
Where Fehling’s factor = 0.12
2.5.2.2 Measurement of apparent viscosity of glucose syrup
from yam flour
A Brookfield Synchro-electric rotational viscometer LVF model
(Brookfield Engineering laboratories Inc. Stoughton, MA, USA)
was used for the apparent viscosity measurement. The
measurements were done at room temperature (28 oC ±0.5 oC)
with spindle number 2. The viscometer probe bearing the spindle
was immersed in a beaker containing 250ml of the sample and
was made to share the samples at different spindle rotational
speeds (shear rates) set at 6, 12, 30 and 60 revolutions per
minute (rpm) and at different concentrations (10%, 20% and
30%). The viscometer dial readings were converted to
centipoises (mPa.s) by using Brookfield conversion charts (Sun
et al., 2010).
2.5.2.3 pH measurement
The pH was measured using a pH meter, Analog Beckman
Zeromatic SS-3 Magnetic stirrer with Teflon coated magnetic
bar standardized with buffer solution of 4.0 and 7.0 as described
by AOAC (2005). The pH meter was calibrated. The electrode
was rinsed with deionized water and wipe dry. The electrode
was dipped in buffer 7 solution and calibrated using the
standardized knob. The electrode was rinsed and dried before
dipping in buffer 4 solution. Again the electrode was rinsed and
when not in use placed in the clean storage solution (Onwuka,
2018).
2.6 Evaluation of sugars using high performance liquid
chromatography
The evaluation of sugars using HPLC generally followed the
process described in AOAC, 2006.
2.6.1 Sample Preparation and HPLC Analysis
A 5g portion of each sample was placed in a separate 200-ml
beaker with the addition of 40ml deionized water. It was stirred
on a magnetic stirrer for one hour and 10ml of 0.3M copper
sulfate were added while stirring was on. After stirring, the pH
was adjusted to 6.4 using 50% sodium hydroxide and a pH
meter. The sample was carefully transferred to a 200ml
volumetric flask and it was made up to the 200ml mark with
deionized water. It was thoroughly mixed. The sample was
filtered through Whatman 2V filter paper overlaid with 0.5g
acid-washed celit (to aid filtration) into a 5-oz plastic cup with
cap. It was placed on a Sonicator for 2.5h for vortexing.
Vortexing of the sample vials for every 10 to 15 min was
performed until no residue was found on the wall of the vials.
Filtration into a 2-ml injection vial using syringe and 0.2 μm
nylon filters was done to get the clear solution ready to be
analyzed against reference standards using HPLC.
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The use of the HPLC system to identify and quantify the sugars
involved the comparison of each peak retention time and area
with those of the standards. A standard curve for each sugar was
prepared by injecting different sugar standards (glucose, starch,
raffinose, sucrose, dextrose, lactose, stachyose, galactose,
fructose, xylose and maltose). The HPLC system was
conditioned by flushing with deionized water for 3h, flushing
with pure acetonitrile (or HPLC grade isopropanol or propan-2-
ol when it became difficult) for 3h and deionized water until it
was cleared of detectable materials before chromatography was
performed. Calibration standards and samples were analyzed by
HPLC with refractive index detector using the following
conditions: Mobile phase: 7:3(v/v) acetonitrile/water; Flow rate:
1.0ml/min.; Column temperature: ambient; Elution mode:
isocratic, Run time: 25 min.; Injection volume: 75μl. A run is
composed of 55 to 60 injections, including replicate samples,
standards and a minimum of 10% quality assurance samples,
validated control samples, or recoveries. The analysis was done
in duplicates. The HPLC analysis was done based on AOAC
Official Method 982.14 (2006).
2.7 Determination of total dissolved solids (TDS)
The total dissolved solids of the samples were determined using
a total dissolved solids meter (ATP Instrumentation–TDS-5031-
Meter High range. ATP Instrumentation, UK.). The instrument
probe was inserted into a beaker containing the sample and
allowed for a few minutes until the reading equilibrated (Baxter,
2017).
2.10 Statistical Analysis
Triplicate data obtained were subjected to statistical analysis
using SPSS software of version 21. Mean values were
determined and ANOVA was done as well as Fisher’s Least
Significant Difference (Pallant, 2004) was used to determine for
the separation of the means at (p≤0.05).
3.0 Results and Discussion
3.1 Physico-Chemical Properties of Sugar Syrup Produced
3.1.1 pH
Table 1 presents the pH values of the yam syrups which revealed
that the pH of formulations had significant difference at p≤0.05.
The pH value of the syrups was in the range of 5.03–5.17. The
syrup with the highest pH value (5.17) was MR+Y1 syrup while
MS2+Y1 syrup had the lowest pH value (5.03). The slight
acidity of the experimental syrups indicates that the syrup is not
a pure solution of sugars, but a complex compound containing
minerals and organic acids (Ebonugwu, 2011). Stuckel and Low
(1996) obtained a higher pH value for maple syrup (6.20 to 7.90)
in comparison with what was obtained in this research. The
result obtained in this study was, however, in support with the
findings by Pancoast and Junk (1980) who reported pH range of
4.00 to 5.50 for glucose syrup. The results of the pH were
however; lower than the values of 5.65-6.5 reported by
Dziedzoave et al. (2004). The acidic nature of the syrups could
be attributed to the presence of organic acids which can function
synergistically with sugar to prevent spoilage (Pinto, 2009).
However, the low pH values will help effectively to control
and/or maintain the storage stability of the syrup at a longer
period of time. Acids present in foods do not only improve its
palatability, but also influences their nutritive value. The acid
influences the flavor, brightness of color, stability, consistency
and keeping quality of the product (Dziedzoave et al., 2004). It
could be deduced that the slightly low pH values of the syrup
formulations will effectively aid to maintain stability of colour
of the syrups during prolong storage period and impact slight
sourness to the product.
3.1.2 Density
Density of the syrups presented in Table 1 was found to be
significantly different (p<0.05). Densities of the syrups were in
the range of 1.45g/ml (MS1+Y1 syrup) to 1.49g/ml (MR+Y2
syrup). Dziedzic (2012) observed lower density in maple syrups
which ranged from 1.318 – 1.333g/ml. The difference in the
density of the syrup samples could have resulted from varying
rate of agglomeration of the gelatinized starch of the different
formulations during heating. Density is an indication of the
porosity of a product which influences package design. Density
is a measures the heaviness of the product (Onwuvuariri, 2004;
Adejuyitan, 2009). The higher the density, the heavier the
product and vice versa. Therefore, it could be inferred that syrup
from MR+Y2 having the highest density that can fit into a
particular container than those from the other formulations.
3.1.3 Dextrose Equivalent (DE)
Table 1 showed that formulation effect on dextrose equivalent of
the syrup samples was significant at p≤0.05. The dextrose
equivalents of the syrups were within the range of 34.48–
36.65%. Syrup from MS1+Y1, malted sorghum (white Fara-
Fara) + Dioscorea dumetorum had the highest dextrose
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equivalent of 36.65% and then MR+Y2 malted rice (Faro 60) +
Dioscorea alata had 36.57%. The least dextrose equivalent
(34.48) was observed in the syrup made from MR+Y1, malted
rice and Dioscorea dumetorum syrup. This is probably because
the starch composition of the malted rice and Dioscorea alata is
more in amylopectin than amylose. Making the substrate more
indisposed to enzyme hydrolysis, while the starch composition
of malted sorghum (white Fara fara) and Dioscorea alata is
more in amylose. That is, using the enzyme amylase in the
malted sorghum and rice hydrolysed it more readily to higher
dextrose equivalent 36.65%. Syrup with nominal value of DE =
0 implies that it has undergone 0% hydrolysis whilst 100%
hydrolysis means DE = 100. The DE obtained in this study
showed that the starch of the raw materials was partially
hydrolysed. Sigma (2005) stipulated DE of 16-20 for
maltodextrin syrups and DE of 30-100 for glucose syrup. The
value of DE found in this study confirmed that the product is
yam glucose syrup 30<DE<40. In comparison with a similar
work conducted by Ebonugwu (2011), the DE range (95.40 –
98.53%) reported by the author was higher than the DE range
obtained in this present study. Sigma (2005) showed that the
relationship between DE and the degree of sweetness of dextrose
equivalent indicates percent reducing sugars (fructose and
glucose) expressed as dextrose on a dry basis (Osuji and Anih,
2011). Therefore, the higher the DE the sweeter the syrup and
higher reducing sugars. Syrup sample made from MS1+ Y1 is
assumed to contain more of these non reducing sugars in
comparison with other syrup samples analyzed in this study.
3.1.4 Amylose content
The amylose content of the syrup samples from yam, sorghum
and rice formulations is shown in Table 1. The amylose content
showed significant difference among the syrups samples at
p≤0.05. Amylose content of the syrups was in the range of 4.77-
5.56%. Syrup made from MS1+Y1 was significantly the highest
in amylose content which was followed by syrup from MS1+Y2
(5.35%) and then MR+Y2 (5.26%).
3.1.5 Viscosity
Table 1 showed significant difference in the viscosity of the
syrups (p<0.05). Viscosity of the syrup samples was at the range
of 960.34 to 980.35cP. It was observed that the syrup sample
made with MS2+Y1 was more viscous than the rest of the syrup
samples which was followed by MS1+Y1 (980.25cP) and
MR+Y2 which shared same viscosity value of 960.34cP, MS 1+
Y 2 (960.37cP) and MR + Y1 (960.46cP) had no significant
(p<0.05) different between them. There is no significant
difference in syrup samples formulated with malted sorghum
(white Fara fara) and Dioscorea dumetorum. The result indicates
that blending malted sorghum with D. dumetorum would yield
syrup with higher viscosity. Viscosity is the measure of fluid
friction which can be considered as the internal friction resulting
when a layer of fluid is made to move in relationship to another
layer. Higher viscosity of syrup from malted sorghum and D.
dumetorum blends would be beneficial in production of high
viscous food products. High viscosity is mainly attributed to the
part that starch and enzyme were not extracted from the crude
sources before syrup production commenced. The results
obtained in this study were lower than the viscosity (2300cp-
2480cp) reported by Ahure and Ariahu (2013). This could be as
a result of the starting raw material, enzyme used, or method of
hydrolysis.
3.2 Sugar concentration of syrup
Table 2 shows the result of fructose, glucose, sucrose and total
sugars of the syrup samples.
3.2.1 Fructose concentration
Table 2 showed that significant differences were observed in the
fructose concentration of the syrup formulations. The lowest
fructose concentration was recorded in syrup sample MS2+Y1
(3.49±0.07). However, all the syrup samples prepared from that
the various formulations are poor in fructose concentration (Lee
et al., 2004).
3.2.2 Glucose concentration
Table 2 showed significant variation in the glucose
concentration of the syrup samples (p≤0.05). This was followed
by MR+Y1 with glucose concentration of 8.36%. Glucose
concentration was found lowest in syrup sample from MR+Y2
(7.27%). The result indicates that the syrup samples are poor
glucose syrups but higher in concentration than in fructose
According to Hull (2010), 𝛼-amylase enzyme randomly attacks
gelatinized starch at 1-4 linkages to produce glucose and maltose
but unable to hydrolyze the 1-6 linkages. However, in this study,
the enzyme used was a combination of both 𝛼 & 𝛽-amylase.
However, the result of the glucose concentration of the syrups in
the study were higher than the values recorded by Dziedzic
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(2012) who reported that maple syrups glucose content ranged
from 1.24% to 3.33%.
3.2.3 Sucrose concentration
Sucrose concentration of the syrup sample ranged from 17.24%
to 18.54%. Significant difference was observed in the sucrose
concentration of the syrup samples (p≤0.05). There was no
significant difference between MR+Y1 (17.47%). MS1+Y1
showed the highest sucrose concentration (18.54±0.01%) which
was significantly (p<0.05) higher than the rest of the syrup
samples. This was followed by MS1+Y2 syrup with sucrose
concentration of 18.44%. Sucrose concentration was found
significantly lowest in syrup sample from MS2+Y1 (28.36%).
Dziedzic (2012) reported sucrose content ranging from 61.77 to
70.29% which were greatly higher than that obtained in this
study. This shows that the syrup formulations in this present
study are pure sucrose syrups.
4.0 Conclusion and Recommendation
4.1 Conclusion
Dextrose Equivalent up to 40 was produced with equivalent
sweetness level. The best yam variety was Y1 (Dioscorea
dumenterum) and emzyme source was MS1-malted sorghum
(white Fara Fara). To achieve clear yam sugar syrup that is
viscous, clear and very sweet with high Dextrose Equivalent up
to 40, starch must be extracted from yam first before addition of
enzymes. The enzymes must be extracted from the crude source
before they are added or exogenous enzymes can be used. This
will lead to complete hydrolysis in all from macromolecular to
low molecular weight (sugars)
4.2 Recommendation
Other yam cultivars in the production of syrup should be
investigated on for possible quality improvement. Further
research needs to be done on upgrading the methods of syrup’s
raw material processing and syrup production, improving the
methods, equipments and chemicals used in school laboratory
analysis of syrup quality. More research should also be done on
improving the methods of fortifying and enriching syrup to
improve its nutritional value. Research should be done in
developing appropriate food security and quality management
(FSQM) systems for the various processing methods to meet the
needs and expectation of regulatory bodies and potential
consumers.
4.3 Contribution to Knowledge
Production of syrup without extraction of starch is feasible.
Production of syrup without exogenous enzyme is also feasible.
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Table 1: Physicochemical properties of syrup.
Parameter
Sample
pH
Dextrose
Eqivalent
Density(g/ml) Amylose
Content
Viscosity (cp)
MS 1+ Y 1 5.13±0.08b 36.65±0.01a 1.45±0.01d 5.56±0.01a 980.25±0.09b
MS 2+ Y 1 5.10±0.08c 36.15±0.01c 1.46±0.01cd 4.98±0.01e 980.35±0.09a
MS 1+ Y 2 5.06±0.08d 35.58±0.01d 1.47±0.01bc 5.35±0.01b 960.37±0.09e
MS 2+ Y 2 5.03±0.08e 35.16±0.01e 1.48±0.01ab 4.77±0.00f 965.57±0.09c
MR + Y 1 5.17±0.08a 34.48±0.01f 1.48±0.01ab 5.13±0.01d 960.46±0.09d
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MR + Y 2 5.12±0.08bc 36.57±0.01b 1.49±0.01a 5.26±0.01c 960.34±0.09f
LSD 0.025 0.036 0.016 0.032 0.023
*Each value represent mean of duplicate replicates: mean ± standard deviation.
*Mean values having the same superscript along columns are not significantly
different (P<0.05).
Keys:
MS1+Y1 = malted sorghum (white fara-fara) +yam (Dioscorea dumetorum)
MS2+Y1 =malted sorghum (red ksv8) + yam (Dioscorea dumetorum)
MS1+Y2=malted sorghum (white fara-fara) +yam (Dioscorea alata)
MS2+Y2=malted sorghum (red ksv8)) + yam (Dioscorea alata)
MR+Y1= malted rice (faro 60) +yam (Dioscorea dumetorum)
MR+Y2= malted rice (faro 60) + yam (Dioscorea alata)
Table 2: Sugar concentration of syrup.
Parameter
Sample %Fructose %Glucose %Sucrose
MS 1+ Y 1 3.96±0.07b 7.64±0.01c 18.54±0.01a
MS 2+ Y 1 3.49±0.07f 7.47±0.01e 17.24±0.01f
MS 1+ Y 2 3.59±0.07e 8.26±0.01b 18.44±0.01b
MS 2+ Y 2 3.66±0.07d 7.57±0.01d 18.19±0.01d
MR + Y 1 4.26±0.07a 8.36±0.01a 17.47±0.01e
MR + Y 2 3.86±0.07c 7.27±0.01f 18.34±0.01c
LSD 0.024 0.044 0.042
*Each value represent mean of three replicates: mean standard deviation.
*Mean values having the same superscript along columns are not significantly
different (P<0.05).
Keys:
MS1+Y1 = malted sorghum (white fara-fara) +yam (Dioscorea dumetorum)
MS2+Y1 =malted sorghum (red KSV8) + yam (Dioscorea dumetorum)
MS1+Y2= malted sorghum (white fara-fara) +yam (Dioscorea alata)
MS2+Y2= malted sorghum (red KSV8) + yam (Dioscorea alata)
MR+Y1= malted rice (Faro 60) + yam (Dioscorea dumetorum)
MR+Y2= malted rice (Faro 60) + yam (Dioscorea alata)
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Figure 1: Flow diagram for yam flour production
Yam
Washing
Peeling
Slicing
Sun Drying
Milling
Sieving
Packaging
Yam flour
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Washing
Soaking /(48hours)
Sprout/germination (for 5days)
Drying /kilning
Milling
Rice flour
Sieving
Rice grains
Packaging
Packaging
Packaging
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Figure 2: Production of malted rice flour
Sorghum Grain
Washing
Steeping (for 24hours)
Sprouting/germination
Drying
Milling
Sorghum
Sieving
Packaging
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Figure 3: Production of malted sorghum flour
pH adjustment
Figure 4: production of sugar syrup
Starch
Slurry
pH adjustment
Boilng at 700C
Cooling
Filtration/packaging Sugar syrup
Sugar syrup