ISSN 2375-0723
African Journal of Food Science Research ISSN 2375-0723 Vol. 3 (8), pp. 203-207, August, 2015. © International Scholars Journals
Full Length Research Paper
Physico-chemical changes and diastatic activity associated with germinating paddy rice
G. S. Ayernor1 and *F. C. K. Ocloo2
1Department of Nutrition of Food Science, University of Ghana, Legon, Ghana.
2Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, P. O. Box LG 80, Legon, Ghana.
*Corresponding author. E-mail: [email protected]
Accepted 07 July, 2015
Abstract
Paddy rice was germinated for 0, 5, 7 and 9 days period at 32°C. Physical and chemical characteristics, as well as diastatic activity were determined using standard methods. Drastic decreases in thousand-grain weight, starch content, and viscosity of malt paste with significant increases in sugar content and diastatic activity were observed during germination (P<0.05). The 9-day malted rice had a diastatic activity of 94.5-degree Lintner, with shorter starch conversion time. The paddy rice studied was therefore suitable for germination and use as an alternate source of enzymes for starch hydrolysis.
Key words: Physico-chemical, diastatic activity, germination, malted rice.