Potential of <i>β</i>-Amylase from Sweet Potato (<i>Ipomoea batatas</i> Lam) Extract on the Mashing of <i>Safrari</i> Sorghum

<table class="table-group" id="tab9"><tr><td><table class="table"><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr class="thead"><td class="align_left">m/v ratio (g/ml)</td><td class="align_center">Time (min)</td><td class="align_center">Temperature (°C)</td><td class="align_center">Theoretical enzyme activity (U/mg)</td><td class="align_center">Experimental enzyme activity (U/mg)</td><td class="align_center">Desirability</td></tr><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr><td class="align_left">0.1</td><td class="align_center">210</td><td class="align_center">60</td><td class="align_center">23.83</td><td class="align_center">23.49</td><td class="align_center">1</td></tr><tr class="table-tr"><td colspan="6"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Optimal conditions for maximum <i>β</i>-amylase activity.</div>

Journal of Food Processing and Preservation

tab9

Table 9

Table 9: Potential of <i>β</i>-Amylase from Sweet Potato (<i>Ipomoea batatas</i> Lam) Extract on the Mashing of <i>Safrari</i> Sorghum 

Journal of Food Processing and Preservation

Potential of β-Amylase from Sweet Potato (Ipomoea batatas Lam) Extract on the Mashing of Safrari Sorghum

Table 9