Malting Potentials of Hybrid and Local Varieties of Rice

Authors

  • M. O Odo Department of Food Science and Technology, Ebonyi State University, P.M.B 053, Abakaliki,
  • P. A. Okorie Department of Food Science and Technology, Ebonyi State University, P.M.B 053, Abakaliki,
  • O. J. Ikegwu
  • M. A. Kalu Department of Food Science and Technology, Ebonyi State University, P.M.B 053, Abakaliki,

Keywords:

Rice varieties, Diastatic activity, Germination energy and Malt yield.

Abstract

In this study the malting characteristics of two hybrid rice varieties “Nerica 34 and Sipi†and a local variety called Faro 10 were evaluated. Parameters of interest included germination energy, Malting Loss, Malt Yield, and Diastatic Activity. The average percentage viability of the rice varieties was 96.38 %. Malt yield was inversely proportional to malting loss with the latter ranging from 1.48 – 60.0 %. Diastatic activity reached its peak on days 6,7 and 8 for Nerica 34, Faro 10 and Sipi respectively and ranged from 17.054 – 29.242 U/ml. Therefore, the studied rice varieties have good malting potentials and could become good sources of amylases for industrial use.

References

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Published

2016-06-15

How to Cite

Odo, M. O., Okorie, P. A., Ikegwu, O. J., & Kalu, M. A. (2016). Malting Potentials of Hybrid and Local Varieties of Rice. Asian Journal of Agriculture and Food Sciences, 4(3). Retrieved from https://ajouronline.com/index.php/AJAFS/article/view/3840

Issue

Vol. 4 No. 3 (2016): June 2016

Section

Articles

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