Enhancing Alpha Amylase Activity of Finger Millet (Eluesine coracana) for Improving Baking Property Through Solid State Fermentation Chandrasekar V.1,*, Ganapathy S.1, Karthikeyan S.2 1Department of Food and Agricultural Process Engineering, Tamilnadu Agricultural University, Coimbatore-3 2Department of Bio Energy, Tamil Nadu Agricultural University, Coimbatore-3 *Email: chandrufpe@gmail.com
Online published on 23 December, 2016. Abstract Solid state fermentation was conducted to enhance the inherent alpha amylase activity of finger millet (Eluesine coracana) using Aspergillus oryzae. Box-Behnken Design of response surface methodology was used to optimize the process variables. A quadratic model was fitted to explain influence of process variableson alpha amylase activity with a desirability of 0.852. The coefficient of determination, adjusted R2 and predicted R2 value of the model were 0.999, 0.996 and 0.996, respectively. The maximum 158 U/mg was obtained at pH 5.65, inoculum concentration 28.57 ml/100g, temperature 35°C and time 4 days. Results of this study demonstrated that the solid state fermentation can be used to enhance the inherent alpha amylase activity of finger millet using Aspergillus oryzae and thus it expected to serve: (a) standardization of alpha amylase activity in finger millet flour to improve baking properties, (b) Biotransformation of finger millet for potentially using in food industries as gluten free flour. Top Keywords Alpha amylase activity, finger millet, Aspergillus oryzae, biotransformation and optimization. Top |