EFFECT OF SPROUTING ON AMYLASE ACTIVITIES AND FUNCTIONAL PROPERTIES OF TEN (10) INBRED RICE VARIETIES IN NIGERI

ABSTRACT

The aim of this study was to determine the effect of sprouting on the amylases activity and functional properties of ten FARO rice varieties. The FARO rice samples selected randomly were used for this study, and these include FARO 15, 16, 20, 22, 30, 45, 47, 55, 61 and 62. They were sprouted for twelve (12) days according to standard procedures, in order to determine the amylase activities and their functional properties. The alpha, beta and glucoamylase activities of the FARO rice samples were determined daily during sprouting. The correlation coefficient and linear regression equations between amylose content of FARO rice samples and functional properties were determined. The result showed that α-amylase activity of the FARO rice samples increased from the 3rd to 10th day of sprouting. The highest α-amylase activity was attained on 5th and 6th day which ranges from 46.18 x10 -3 - 50.17 x 10-3U/ml. The β-amylase activity for the FARO rice samples increased from 3rd to 8th day of sprouting. The highest β-amylase activity was attained on day 5 and 6, which range from 44.01 x 10-3 - 46.07 x 10-3U/ml. The glucoamylase activity for most of the FARO rice sample increased from 3rd to 7th day of sprouting; with the highest activity 100 x10-3 was recorded on day 5. Result also revealed that as the number of days of sprouting increased the amylose content, swelling capacity, gelling temperature decreased, while solubility and gelling time increased. The result showed a strong positive correlation between amylose content of the FARO rice samples and swelling capacity, gelling temperature for most of the FARO rice samples. There is a strong negative correlation between amylose content and solubility, gelling time for most of the FARO rice samples. From this study, sprouting has shown to be a cheap and economical way of improving amylase yields and modifying the functional properties of FARO rice samples for better application in food industries and confectioneries. The linear regression of the equation developed could be used as a predictive tool, to determine the amylose content of the FARO rice samples in functional parameters.