Physicochemical Characterisation and Determination of the Effect of Temperature on the Amylase Activities of Germinated Sorghum and Maize Grains

Maize and sorghum are staple foods in many African countries. Along with rice, they constitute the bulk of cereals consumed by populations northern Côte d'Ivoire. These used either directly or indirectly malted and/or fermented form preparation several traditional production alcoholic beverages such as dolo a local beverage. This study aims at physicochemical characterization determination effect temperature on amylase activities germinated cereal grains corn collected market city Korhogo. To do this, analysis over 6 days revealed that optimal second day germination diastatic power 110.29 ± 1.8 IU / g protein 114.17 2, 4 IU/g respectively for maize. The temperatures mesophilic between 40 50°C. Beyond these temperatures, denatured until reach 20% relative activity after exposure to 65°C. During germinationsand an acid pH, levels reducing sugars, polyphenols tannins increased duration germination. results this certain characteristics condition obtaining malt likely influence quality beer. time set 2 makes it possible obtain fermentable sugars during malting according conditions vendors. For increase from 0.39±0.035 mg/100g DM (Dry Matter) before 0.86± 0.003 6th sorghum. As maize, 0.11± 0.014 0.43± 0.02 DM. is 2nd day, 2.4