CHURCHILL, OKAFOR WINSTON and MATTHEW, ABONYI and IJEOMA, OKAFOR and OVONOMO, ONOCHA and PASCHAL, OHALE (2015) COMPARATIVE STUDY OF FREE AMINO NITROGEN CONCENTRATION IN THE FERMENTATION OF WHITE AND BROWN SORGHUM. Journal of Basic and Applied Research International, 13 (1). pp. 33-40.
Full text not available from this repository.Abstract
This study investigates the variation of Free Amino Nitrogen (FAN) on the fermentation of White and Brown Sorghum. The carbohydrate contents of both White and Brown Sorghum were found to be 68.77% and 68.66% respectively. During fermentation using Saccharomyces cerevisiae at room temperature, FAN concentration, viscosity and specific gravity were measured at interval of 24 hours. After 96 hours of fermentation, viscosity of 0.081, pH of 3.3 and specific gravity of 1.035 were obtained for White Sorghum, while that of Brown Sorghum was found to be 0.083, 3.7 and 1.032 respectively. Maximum FAN concentrations of 76.5% and 80.67% were obtained for White and Brown Sorghum respectively after 24 hours of fermentation.
| Item Type: | Article |
|---|---|
| Subjects: | Eurolib Press > Multidisciplinary |
| Depositing User: | Managing Editor |
| Date Deposited: | 09 Dec 2023 11:12 |
| Last Modified: | 09 Dec 2023 11:12 |
| URI: | http://info.submit4journal.com/id/eprint/3256 |
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