| Abstract: | The common commercially available starchy sources in India namely cereals like wheat, corn, rice, sorghum were taken for the studies and compared with cassava. Starches from various sources need different type of liquefaction and saccharification procedures. The relative depolymerization procedures with viscosity and oligosaccharide profiles are reported. Rice flour gives very good conversion percentages, but the liquefaction step should be more drastic than other starchy raw materials. Wheat flour, maize flour, and maize starch could be hydrolysed by both acid-enzyme and enzyme-enzyme methods to give good conversion rates. Sorghum starch was found to be most difficult to hydrolyse and gave only 84% conversion. |
