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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9808

Title: Steeping: A way of improving the malting of rice grain
Authors: Oduro, Ibok
Owuau-Mensah, E.
Sarfo, K.J.
Issue Date: 2011
Publisher: Journal of Food Biochemistry
Citation: Journal of Food Biochemistry 35 (2011) 80–91. 80 © 2010 Wiley Periodicals, Inc.
Abstract: Water availability significantly affects the mechanism through which grain is converted into malt. High moisture content enhances enzyme production and shoot emergence. To examine this effect on rice malt, rice grains were soaked for different periods with the aim of establishing the optimum that significantly affects the final malt quality. The out-of-steep moisture content (SMC), steeping loss, germination energy, shoot length and the diastatic activity of the malt were evaluated. Statistical Analysis indicated that steeping period correlates positively with rate of water uptake (r = +0.84) and steeping losses (r = +0.97). Germination energy was dependent on steeping period with 48-h (35% SMC) and 72-h treatment (36% SMC) recording the highest energies of 91 and 96%, respectively. 48-h steep grains produced the highest mean shoot length of 4.34 cm and diastatic activity (667.81 U/g). Soaking rice grains for 48 h during malting significantly improves its total hydrolytic power to ensure higher convention of starches into fermentable sugars.
Description: This Article was published by Journal of Food Biochemistry 35 (2011) 80–91. 80 © 2010 Wiley Periodicals, Inc.
URI: http://hdl.handle.net/123456789/9808
Appears in Collections:College of Science

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