African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 939

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.
Email: [email protected]

  •  Accepted: 31 October 2007
  •  Published: 30 November 2007



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.