Ogunbodede, T.T. and Nwobodo, O.M.

• access_time15 February, 2024

  subjectCategory: Biological Sciences

• The main challenges associated with enzymatic hydrolysis are slow reaction rates, high enzyme costs and poor understanding of enzyme kinetics on malt substrates. Hence, this study was carried out to comparably analyse liquor obtained from enzyme and acid hydrolyses of rice malt using infusion mashing technique. Two conical flask containing fifty grams (50g) of rice grists each were hydrolyzed using enzymes (amyloglucosidase, -amylase, -amylase and proteinase) and dilute acid (H SO ), respectively. After mashing, the resulting worts were analysed for their physicochemical properties. The worts were boiled with isomerised hop extracts, followed by cooling with subsequent pitching with yeast prior to primary fermentation which lasted for 5 days. The green beers were analysed for their physicochemical properties. The result showed that enzyme and acid hydrolyzed rice worts had original gravity of 1.031 and 1.019o, sugar of 7.8 and 4.83oBrix, pH of 5.2 and 2.9, viscosity of 1.94 and 2.6cp with adequate amounts of reducing sugars (glucose and maltose). The result of liquor analysis after primary fermentation gave specific gravity (1.006 and 1.0130ñ), sugar (1.54 and 3.32oBrix) pH (4.2 and 3.1), %alcohol (3.27 and 1.69%v/v) and apparent fermentability (80.64 and 18.75%). The work indicates that enzyme hydrolysis is preferred as it adequately and effectively converts more starch to fermentable sugars than in acid hydrolysis.
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