Exploring the Biotechnological Potential of Amylases from Fonio Grains

Abstract

Fonio is a fast growing unpopular and underutilized African cereals which could serve as a source of amylases for use in enzymatic saccharification of starch in industrial biotechnological applications. This study investigated optimum conditions for the extraction of amylases from these grains as a replacement to the imported cereals like maize, millet and sorghum. An optimum condition based on days of germination was achieved by steeping grains in water and water containing phosphate salt at pH 6.5 from day 0 – 8.  However, second day of germination produced the highest amount of amylases compared to other cereals like maize, millet and sorghum. The obtained amount was higher for grains steeped in buffer pH 6.5 compared to just water which is of traditional practice. Black fonio produced higher amount of amylases 16,540 ± 2160 U/mgprotein when steeped in water compared to white fonio with 15,248 U/ ± 1937 mgprotein. White fonio gave 17,498 ± 1208 U/mgprotein while black fonio gave 24,332 ± 2234 U/mgprotein when steeped in water containing phosphate salt. Optimum condition in terms of pH (4. 0–8.0) and temperature (0-60^oC) were equally investigated and 30^oC was the best temperature for the induction of amylases from white and black fonio. Therefore fonio, a locally grown cereal possesses amylases as a total replacement to imported cereals for biotechnological applications in brewery, alcohol, paper, detergent and beverage industries.