Abstract

Amylase activity of crude extract from partially germinated mango seeds (Mangifera oraphila) was determined using Caraway-Somogyi iodine/potassium iodide (IKI) method. The effects of varied pH and temperature were also investigated. The amylase was extracted with 0.1 M acetate buffer (pH 4.2). Amylase activity of the crude extracts was measured by monitoring the amount of starch hydrolyzed by the crude extract over time. The result showed the presence of amylase activity in the extract, depicted by its ability to gradually decrease the concentration of the starch solution used as substrate. The optimum pH and temperature of the crude enzyme were about 6.0 and 60°C respectively. This study demonstrated that the abundant waste mango seeds in the south-eastern Nigeria, particularly Ebonyi state, could be exploited for production of amylase.

Key words: Mango seeds, crude extract, amylase activity.