Abstract

G. S. Ayernor and F. C. K. Ocloo

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.