{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/43621"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/43621","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Effect of germination and drying on enzyme activity in sorghum and cowpeas","abstract":"Malts prepared from sorghum and cowpeas that was germinated at 25°C for 0, 1, 2 or 3 days and dried at 60°C for either 2.5, 5, 7.5 and 10 hours, were evaluated for α-amylase, β-amylase and endo-(1,3)(1,4)-β-D-glucanase activity. Germination had a highly significant effect on enzyme activity (P < 0.01). However, cowpea endo-(1,3)(1,4)-β-D-glucanase was not significantly affected by the combined action of germination and drying. β-Amylase was not detected in any of the samples of this experiment. Further analysis using Duncan’s Multiple Range Test, indicated that there was no significant difference in α-amylase activity in samples dried between 5 to 10 hours. Compared to α-amylase, sorghum and cowpea samples had low endo-(1,3)(1,4)-β-D-glucanase activity.","abstract_html":"Malts prepared from sorghum and cowpeas that was germinated at 25°C for 0, 1, 2 or 3 days and dried at 60°C for either 2.5, 5, 7.5 and 10 hours, were evaluated for α-amylase, β-amylase and endo-(1,3)(1,4)-β-D-glucanase activity. Germination had a highly significant effect on enzyme activity (P &lt; 0.01). However, cowpea endo-(1,3)(1,4)-β-D-glucanase was not significantly affected by the combined action of germination and drying. β-Amylase was not detected in any of the samples of this experiment. Further analysis using Duncan’s Multiple Range Test, indicated that there was no significant difference in α-amylase activity in samples dried between 5 to 10 hours. Compared to α-amylase, sorghum and cowpea samples had low endo-(1,3)(1,4)-β-D-glucanase activity.","abstract_has_math":false,"creators":["Uriyo, Maria"],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Food Science and Technology","degree_department":"Food Science and Technology","school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1994,"date_issued":"1994","date_published":"1994","updated_at":"2026-07-22T22:19:29Z","subjects":[],"languages":["en"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-07102009-040342"],"render_values":[{"text":"etd-07102009-040342","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/43621","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.department","label":"Department","values":["Food Science and Technology"]},{"key":"dc:creator","label":"Author","values":["Uriyo, Maria"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T21:39:55Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T21:39:55Z","2009-07-10"]},{"key":"dc:date.issued","label":"Date","values":["1994"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Technology"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-07102009-040342"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/43621"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Malts prepared from sorghum and cowpeas that was germinated at 25°C for 0, 1, 2 or 3 days and dried at 60°C for either 2.5, 5, 7.5 and 10 hours, were evaluated for α-amylase, β-amylase and endo-(1,3)(1,4)-β-D-glucanase activity. Germination had a highly significant effect on enzyme activity (P < 0.01). However, cowpea endo-(1,3)(1,4)-β-D-glucanase was not significantly affected by the combined action of germination and drying. β-Amylase was not detected in any of the samples of this experiment. Further analysis using Duncan’s Multiple Range Test, indicated that there was no significant difference in α-amylase activity in samples dried between 5 to 10 hours. Compared to α-amylase, sorghum and cowpea samples had low endo-(1,3)(1,4)-β-D-glucanase activity."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.medium","label":"Dc Format Medium","values":["BTD"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Effect of germination and drying on enzyme activity in sorghum and cowpeas"]}]}],"canonical_facts":{"dc:contributor.department":["Food Science and Technology"],"dc:creator":["Uriyo, Maria"],"dc:date.accessioned":["2014-03-14T21:39:55Z"],"dc:date.available":["2014-03-14T21:39:55Z","2009-07-10"],"dc:date.issued":["1994"],"dc:description.abstract":["Malts prepared from sorghum and cowpeas that was germinated at 25°C for 0, 1, 2 or 3 days and dried at 60°C for either 2.5, 5, 7.5 and 10 hours, were evaluated for α-amylase, β-amylase and endo-(1,3)(1,4)-β-D-glucanase activity. Germination had a highly significant effect on enzyme activity (P < 0.01). However, cowpea endo-(1,3)(1,4)-β-D-glucanase was not significantly affected by the combined action of germination and drying. β-Amylase was not detected in any of the samples of this experiment. Further analysis using Duncan’s Multiple Range Test, indicated that there was no significant difference in α-amylase activity in samples dried between 5 to 10 hours. Compared to α-amylase, sorghum and cowpea samples had low endo-(1,3)(1,4)-β-D-glucanase activity."],"dc:description.degree":["Master of Science"],"dc:format.medium":["BTD"],"dc:format.mimetype":["application/pdf"],"dc:identifier.other":["etd-07102009-040342"],"dc:identifier.uri":["http://hdl.handle.net/10919/43621"],"dc:language.iso":["en"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:title":["Effect of germination and drying on enzyme activity in sorghum and cowpeas"],"dc:type":["Thesis"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Food Science and Technology"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:19:29Z"}