Physico-chemical changes and diastatic activity associated with germinating paddy rice (PSB.Rc 34)

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 thousandgrain 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.