ISSN 2375-1177
African Journal of Agriculture and Food Security ISSN 2375-1177 Vol. 7 (5), pp. 001-005, May, 2019. © International Scholars Journals
Full Length Research Paper
Physico-chemical changes and diastatic activity associated with germinating paddy rice (PSB.Rc 34)
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.
Accepted 21 February, 2019
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.