Five potato cultivars evaluated for proximate characteristics of dry
matter, moisture content, starch, total sugars and reducing sugars presented
significant differences. Kufri Pukhraj with the highest amount of reducing and
total sugars was selected for saccharification. A comparison of liquefaction
and saccharification carried out using crude ?-amylase (barley malt) followed
by crude glucoamylase (Aspergillus flavus) and by using commercial amylases
(?-amylase and glucoamylase) showed a maximum of 3? and 8?B brix with crude and
commercial amylases, respectively. - See more at:
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