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Sweet potato as the saccharifying agent

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  • waljaco
    The Japanese have used successfully used cooked rice and mashed/grated raw sweet potato tubers as the saccharifying agent to make an alcoholic beverage. Raw
    Message 1 of 1 , Jun 26, 2008
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      The Japanese have used successfully used cooked rice and mashed/grated
      raw sweet potato tubers as the saccharifying agent to make an
      alcoholic beverage.
      Raw sweet potato has diastatic activity, and a 10-20% addition to
      cooked rice (or other grains) would be an adequate alternative to
      malted barley.

      If using only sweet potato, a source (Journal of Food Science, 1986)
      suggests -
      "These results suggested that rapid heating of sweet potato mashes to
      80 degrees Celsius may be optimal for starch conversion and handling
      of sweet potato mashes prepared for ethanol fermentation."
      wal
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