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Studies on the Composition and Quality of Molasses

M. lshaque
Department of Agricultural Chemistry, Bangladesh Agricultural University, Mymensingh.

L. K. Pandit
Department of Agricultural Chemistry, Bangladesh Agricultural University, Mymensingh.

Abstract/ Executive Summary:

In this work molasses (Lali) samples procured from five sugar industries of Bangladesh were analyzed and studied. The contents of total sugar and reducing sugar were found to be nearly 50% respectively. These values are higher than those reported in literature. ^MDin (Dinajpur molasses) was found to have the highest percentages of total as Well as reducing sugar. A study of the elementary composition revealed that the percentage of potassium was as high as 4 %. The percentage of calcium and magnessium are nearly 1%. A ten month observation on the molasses samples in respect of total sugar and reducing sugar contents revealed that when stored in polyethylene bottles is not very lighted areas the samples for all practical purposes were stable. The slight loss in the total sugar was due to the loss of sucrose and the cause of this loss was neither hydrolysis nor fermentation. The chromatographic studies showed that mainly glucose, fructose and sucrose were present accompanied with an unidentified sugar. The essential amino acids detected were: Valine, Leucine, Isoleucine, Phenylalanine and Methionine. The basic amino acids were found absent. This was perhaps due to their destruction through Maillard reaction. Protein was also found to be absent from the samples.

Keywords: Molasses, Quality, Sugar

Location: Mymensing, Rangpur, Rajshahi, Shampur, North bengal Sugar mills.

Start Date: 00-05-1974

End Date: 00-05-1974

Program Area: Quality and Nutrition

Commodity: Ureamollases

Objectives:

To study the following points:

1) Composition of molasses.

2) Effect on the total Sugar and reducing sugar of time of storage.

3) Analysis of important elements.

4) Qualitative study of amino acids in molasses.

Methodology:

Molasses (Lali) samples were collected from Kaliachapra and Dewanganj Sugar Mills in Mymensingh districts, Shampur Sugar Mills in Rangpur district, North Bengal Sugar Mills in Rajshahi district and Punchgar Sugar Mills in Dinajpur district. The samples from these places were procured in the month of May, 1974. Percentage of moisture and ash were determined by the methods describe in A.O.A.C. (1960). The nitrogen content of the samples were determined by the standard Kjeldahl method. Reducing sugar was determined by dissolving a known quantity of molasses in water, decolourising it with charcoal and titrating the filtrate with Fehling's solution. Total Sugar was determined in a similar manner except that the extract was hydrolyzed by boiling with Zn HCl and Subsequently neutralizing the hydrolysate with Na_sC0₃. In the determination of potassium, calcium and sodium standard methods were followed. All these elements were determined in the EEL flame photometer. Magnesium was determined by wet digestion with ternary mixture of acids. Total phosphorous content of the molasses samples was determined spectrophoto-metrically. In order to study the effect of the period of storage on the Contents of total and reducing sugar a monthly determinations of these parameters for a total period of ten months were carried out on each of the 5 samples. For the qualitative study of free amino acids in the molasses the samples were extracted with alcohol so as to make the concentration nearly 80%. The extract was concentrated on steam both. The concentrated extract was then chromatographe on whatman No.1 filter paper with butanol acetic acid water (4:1 :5) by volume. The Spraying reagent used was 0.5% ninhydrin soIution in 95% acetone. In most of the experiments ascending paper chromatograph was taken recourse to since it was found to give better resolution

Source of Information: Bangladesh Journal of Agriculture, Vol-3, N0-2,Page:379-383, Dec-1978.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The absence of basic amino acids was not unexpected since the conditions employed for the production of sugar are drastic enough to destroy all the basic amino acids. The destruction presumably takes place through the well-known Maillard reaction between the basic amino acid and reducing sugar. The Maillard reaction is favoured at a 30% moisture content. During the industrial operation in the production of sugar this condition must have arrived at. Due to Maillard reaction the resulting compounds are dark. It is expected that the dark colour of the molasses is contributed significantly if not entirely by this reaction. It should also be pointed out that almost all the amino acid that are present in the molasses samples are in the free state. Proteins are not present. This conclusion was arrived at by diayzing molasses sample first against running water for a few hours and then against cold distilled water for nearly 72 hours. This removed most of the sugars. The liquid remaining in the dialysis bag was concentrated in a current of air over the dialysis bag. The concentrated liquid was then tested for protein by precipitation tests. In all case the result was negative. This was expected when since the process employed in the production of sugar which must have eliminated the protein present in the raw cane juice in the initial stages of the operation.

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