Enzyme studies during the production of agadagidi Part 2. Invertase activities

✍ Scribed by Sanni, A. I.

• Publisher: John Wiley and Sons
• Year: 1988
• Tongue: English
• Weight: 242 KB
• Volume: 32
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19880320226

✦ Synopsis

Enzyme studies during the production of agadagidi Part 2. Invertase activities' A. 1. SANNI Invertase activities were assayed during fermentation period. The plantain chips, agadagidi samples, and associated microbes demonstrated invertase activities except the bacteria species. External factors such as pH and temperature of incubation affected activity of the enzyme.

Africa is a vast continent grappling with the problem of feeding its teeming population. This has resulted into fermented foods and beverages constituting a major portion of the peoples' diet.

Reports on the microbiological and nutrient status of many of these diverse foods and drinks are well documented [3,4,8,9, 14, 151. Information is also available on the biochemical changes of some of these [3, 9, 10, 141, but there is a dearth of information on the enzyme activities during fermentation period. In this study, invertase activities during fermentation of ripe plantain to produce agadagidi is reported.