Effect of Time and Temperature on Starch Hydrolysis and Enzymatic Activity During Malting and Fermentation of Finger Millet

Gisubizo Fabien, Vedaste Ndungutse and Ramzy Alothmany
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Gisubizo Fabien: Department of Food Science, IPB University, Bogor, Indonesia.
Vedaste Ndungutse: Department of Food Science and Technology, University of Rwanda, Rwanda.
Ramzy Alothmany: Department of Biochemistry, Faculty of Mathematics and Natural Science, IPB University, Bogor, Indonesia.

Journal of Scientific Reports, 2025, vol. 11, issue 1, 107-117

Abstract: This paper examined the effect of time and temperature on starch hydrolysis and enzyme activity on malting and fermentation of finger millet (Eleusine coracana), a nutritious cereal that is commonly eaten in Indonesia. The malting process was performed under two temperatures (25 °C and 30 °C) over 96 hours, with fermentation of unmalted flour also done at the same temperature (30 °C) over the same period. The outcomes indicated the presence of a large decrease in starch content of 63.45 to 44.55 at 25 °C and 50.58 at 30 °C, with the lower temperature indicating greater degradation of starch. Fermentation also reduced starch contents by 9.72, which indicated the use of microbial carbohydrates. The concentration of amylose rose to 25.1 at 25 °C, and amylopectin reduced to 74.9 percent, which illustrates selective enzymatic disintegration of branched chains. The a-amylase activity expressed as diastatic power rose significantly during 96 hours (49.59 WK to 58.14 WK), indicating progressive enzyme activity. The biochemical changes enhanced nutritional and functional characteristics of finger millet through reduction of viscosity, an increase in digestibility, and mineral bioavailability. The optimal values of the malting and fermentation processes, therefore, maximize the ability of the grain to be used in complementary and weaning products. The results offer a scientific rationale for the production of value-added millet-based products in order to fight malnutrition and enhance food security in Indonesia and other places.

Keywords: Finger millet (Eleusine coracana) Malting; Fermentation; Starch hydrolysis; Diastatic power (search for similar items in EconPapers)
Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:aif:report:v:11:y:2025:i:1:p:107-117

DOI: 10.58970/JSR.1139

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