African Journal of Food Science Vol. 1 (3), 037-041, November  2007          
ISSN 1996-0794 ©2007 Academic 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.

*Corresponding author. E-mail: ocloofid@hotmail.com

Accepted  31  October, 2007

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.