Effect of variety and malting conditions on proteolytic activity, free amino nitrogen, and soluble protein contents of two maize varieties (Atp-Y and Coca-sr): amylolytic activity and physico-chemical and functional properties of optimal sample

Introduction The utilization of sprouted meals in beer production and enhancing the physicochemical properties supplementary foods is widespread Africa. This work aimed to determine influence soaking, germination, maturation variety conditions on properties, proteolytic activity, free amino nitrogen (FAN) soluble protein contents Coca-sr Atp-Y maize varieties. Methods To achieve this, central composite design (CCD) was used for optimization five parameters, namely soaking time (18–42 h), plant salt concentration (0.5–1.2%), temperature (25–41°C), sprouting (80–195 h) ripening (17.50–42 following dependent variables were investigated: FAN content protein. Optimal samples flours obtained then subsequently subjected functional analysis. Results analysis results showed that linear, interactive quadratic effects factors significantly ( p <0.05) affected both direction each factor's variation its not similar two optimal malting 7.31 h with 1.678% vegetable at a 34.65°C followed by 245.59 0.765 variety. For variety, it requires 1.608 51.93°C 273.94 58.73 respectively. produces using these higher content. amylolytic activity more pronounced as essential acids. above reduced anti-nutrients (phytates, saponins, oxalates, condensed hydrolysable tannins), improved availability minerals (Ca Mg), pH, mass density, water retention capacity swelling rate. Conclusion As result, varieties could be applied formulation foods, bakery products industrialists.