NUTRITIONAL COMPOSITION OF HYDROLYZED PENNISETLIM AMERICANLIM STARCHA.O. ADEBIYI A, A.P. ADMIT AND T.R. OWOSENI
Crude amylase was extracted from the culture medium of Allizapos eligesponis grown on potato dextrose broth for 7 days at roost temperature. Enzymic hydrolysis of Peinoiselum nmeriemnim starch was carried out by adding 4 mL of the starch slurry in a water bath at 72°C for 2 hr. A percentage increase of 15.6% and 1.66% for protein and carbohydrate respectively of the hydrolyzed millet starch over the unhydrolyzed one were recorded. The increase in Vitamins Br, Br and 11, of the hydrolyzed starch are 1.8976,2.90% and 1.77% respectively over the onhydrolyzed one. Them was .0 percentage inCOM. of 23.11% for the Fe present in the hydrolyzed millet starch over the unhydrolyzed sample. Chromatographic analysis of die hydrolyzed millet starch shows that it contains 8.54% sucrose, 1.64 %Indus% 4.36% maltose, 1.41% glucose and 1.01% galactose. The quantitative analysis of the amino acids revealed that there was an increase of 3.9%, 5.4%, 2.05%, 4.75%, 2.42%, 1.66% and 1.14% for lysine, methionine, phenylalanine, histidine, isokucine, tryptophan and threonine respectively for the hydrolyzed starch over the unhydrolyzed millet starch.
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