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.
Background to the study
Bureaucracy is a major organizational structure within which policymaking, implementation, and e...
ABSTRACT
This project is purposely for determining the effects of delay and disruption on the cost of building con...
ABSTRACT
Gift is a concept which every individual is engaged in willingly or unwillingly, either as a donor or recipient which has become...
ABSTRACT
This study examined the relationship between teacher factors and students’ academic achievement (in the F...
Abstract
The aim of this study was to determine the impact of social media on modern journalism in Makurdi metropolis. To achieve this ai...
Background of the study
Security concerns are taken very seriously all throughout the world. It is wide...
ABSTRACT
A stock management system is a key part of the supply chain and primarily aims to control the movement and stor...
ABSTRACT
This study attempted to investigate the relationship between step-fathering and personality development among S...
ABSTRACT
This study examines effect of twitter ban on foreign investors in Nigeria. using Lagos State as cas...
ABSTRACT: This study explores innovations in promoting employability skills in vocational training, emphasizing the integration of essential s...