Assessment of diastatic proteolytic and lipolytic activities of yellow and brown varieties of Cyperus esculentus (Tigernuts) extracts

Owuama P. M., . and Owuama C. I., . Assessment of diastatic proteolytic and lipolytic activities of yellow and brown varieties of Cyperus esculentus (Tigernuts) extracts. pp. 91-98. ISSN 2550-2166

Analyses of two varieties of Cyperus esculentus (tigernuts) showed that the 100-nutweight of the yellow variety (49.1 g) was higher than the brown variety (14.8 g). The percentage of moisture contents for the yellow and brown varieties were 13.50 and 5.78 respectively. Treatment of soluble starch with tigernut extracts showed that starch hydrolysis occurred. The time for diastatic activity (- - -amylase activities) to completely hydrolyse starch was generally longer than either - or -amylase activity at 50C. Periods and temperatures for complete starch hydrolysis by - - and -amylases were virtually the same in the two tigernut extracts. The shortest time for complete starch hydrolyses by diastatic activity occurred at 50C and 65C for both yellow and brown varieties respectively. Least period for starch hydrolysis by -amylase activity in both varieties occurred at 50C while the least time for -amylase and -amylase activities in both tigernut varieties occurred at 65C. Quantitative determination of amylolytic enzymes of yellow tigernut extract (TNE) on dry basis showed that diastatic activity (183.6) -amylase activity (167.3) -amylase activity (119.8) -amylase activity (47.5). Similarly brown TNE amylolytic enzymes on dry basis showed that diastatic activity (175.8) -amylase activity (140.8) -amylase activity (94.9) -amylase activity (49.6). The -amylase activity in yellow tigernut variety was 1.4-fold that of -amylase activity but about 1.5-fold in brown variety. However -amylase activity (dry basis) was about 3.5-fold that of -amylase in yellow variety but 2.8-fold in the brown variety. Extracts from both tigernut varieties also showed proteolytic and lipolytic activities at about 30C. Evidently tigernuts contain various endogenous hydrolytic enzymes and the sweetness of tigernut is invariably due to sugars produced from amylase hydrolysis of innate starch.

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Abstract

Analyses of two varieties of Cyperus esculentus (tigernuts) showed that the 100-nutweight of the yellow variety (49.1 g) was higher than the brown variety (14.8 g). The percentage of moisture contents for the yellow and brown varieties were 13.50 and 5.78 respectively. Treatment of soluble starch with tigernut extracts showed that starch hydrolysis occurred. The time for diastatic activity (- - -amylase activities) to completely hydrolyse starch was generally longer than either - or -amylase activity at 50C. Periods and temperatures for complete starch hydrolysis by - - and -amylases were virtually the same in the two tigernut extracts. The shortest time for complete starch hydrolyses by diastatic activity occurred at 50C and 65C for both yellow and brown varieties respectively. Least period for starch hydrolysis by -amylase activity in both varieties occurred at 50C while the least time for -amylase and -amylase activities in both tigernut varieties occurred at 65C. Quantitative determination of amylolytic enzymes of yellow tigernut extract (TNE) on dry basis showed that diastatic activity (183.6) -amylase activity (167.3) -amylase activity (119.8) -amylase activity (47.5). Similarly brown TNE amylolytic enzymes on dry basis showed that diastatic activity (175.8) -amylase activity (140.8) -amylase activity (94.9) -amylase activity (49.6). The -amylase activity in yellow tigernut variety was 1.4-fold that of -amylase activity but about 1.5-fold in brown variety. However -amylase activity (dry basis) was about 3.5-fold that of -amylase in yellow variety but 2.8-fold in the brown variety. Extracts from both tigernut varieties also showed proteolytic and lipolytic activities at about 30C. Evidently tigernuts contain various endogenous hydrolytic enzymes and the sweetness of tigernut is invariably due to sugars produced from amylase hydrolysis of innate starch.

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Item Type:	Article
AGROVOC Term:	Cyperus esculentus
AGROVOC Term:	Amylases
AGROVOC Term:	Proteinases
AGROVOC Term:	Lipases
AGROVOC Term:	analysis
AGROVOC Term:	Qualitative analysis
AGROVOC Term:	Experimental design
AGROVOC Term:	Hydrolysis
AGROVOC Term:	Tiger nut
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10169

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