Amylase Activity and Sprout Damage in Sorghum (Sorghum bicolor L. Moench)

Murty, D S and Subramanian, V and Suryaprakash, S and Patil, H D and House, L R (1984) Amylase Activity and Sprout Damage in Sorghum (Sorghum bicolor L. Moench). Cereal Chemistry, 61 (5). pp. 415-418. ISSN 0009-0352

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Sorghum grain samples from several genotypes affected by wet and humid weather during maturation were studied. Amylase activity in the rain-affected grains ranged from 6.1 to 18.0 units per gram, whereas values below 6.7 were observed for dry-season harvests. Enzyme activity in the range of 8.2-12.6 units per gram was associated with incipient damage, while values above 12.6 were associated with visible symptoms of sprouting. Laboratory-sprouted samples (30 hr) of 15 cultivars showed an average enzyme activity of 22.8 units per gram and poor rolling, gel, and roti quality characters. Increased amylase activity was associated with decreased food quality characteristics. Studies on composites of normal and sprouted grain samples showed th at 20% sprouted grains in the composite resulted in significant changes in the food-quality properties.

Item Type: Article
Subjects: Mandate crops > Sorghum
Depositing User: Mr B K Murthy
Date Deposited: 16 Sep 2014 08:52
Last Modified: 16 Sep 2014 08:52
Official URL:
Acknowledgement: UNSPECIFIED
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