Predicting αααα-amylase yield and malt quality of some sprouting cereals using 2nd order polynomial model

Alpha amylase yield in sprouting Maize, Acha, Rice and Sorghum were studied for 180 h. The result was analyzed using 2nd order polynomial model. The result showed that the rate of - amylase secretion with growth period is significantly high (p < 0.05) and the R2 for each ranged from 67 - 90%, while the R2 for sprouting vigour ranged within 99% for all the cereals studied. The prediction for amylase activity from sprouting vigour was significant (p < 0.05) for all the cereals studied, the R2 for all the cereals ranged between 63 - 91%. The results conclude that αααα-amylase and malt quality can be predicted in sprouting cereals from the growth vigour.