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Physicochemical Changes and Diastatic Activity Associated with Germination of ‘ B oromo’, a Paddy Rice Variety from Western N igeria
Author(s) -
Olugbile A.O.,
Obadina A.O.,
Atanda A.O.,
Omemu O.B.,
Olatope S.O.A.
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12211
Subject(s) - germination , starch , slurry , sugar , yield (engineering) , chemistry , food science , agronomy , hydrolysis , horticulture , biology , biochemistry , environmental science , materials science , environmental engineering , metallurgy
This study examined physicochemical characteristics, diastatic activity and hydrolytic effects in germinated paddy rice (variety ‘ B oromo’). The malting parameters measured were germination rate, germination capacity, malting loss, malting yield, thousand‐kernel weight, viscosity of rice malt slurry, starch conversion time, diastatic activity and yield of reducing sugar. The results showed that the variety of paddy rice studied had a high germination rate and germination capacity. Diastatic activity increased significantly ( P < 0.05) from the first day to the eighth day. Positive correlations ( P < 0.01) with starch conversion time existed for thousand‐kernel weight and viscosity of rice malt slurry, while a negative correlation existed between starch conversion time and diastatic activity. Practical Applications This study shows that ‘ B oromo’ has the potential to be used as an enzyme source for hydrolysis of starch.