Effect of germination time on the diastasic power of maize (Coca-sr variety) and paddy rice (Nerica L.56 variety): Application of amylase rich flours and their extracts in the fluidification and improvement of the energy density of fermented maize gruel

Abstract

To proceed this study, corn seeds (Coca-sr variety) and rice (Nerica L.56) were germinated over period of 240 hours. Flours and raw extracts produced were used to prepare fermented maize gruels (17.5% of DM) and the flow rates were evaluated using the Botswick consistometer. We noticed from these analyses that the germinated corn Coca-sr variety, in the form of ARF and its extracts presented an optimum fluidification power at 120 h of germination. As for the ARF of Nerica L.56, an optimum fluidification level was observed for the extract at 168 h contrarily to 72 h for the flour. The use of ARF and extracts from corn (Coca-sr) and rice (Nerica L.56) at 2 % and 2.5 mL resulted in a reduction of their consistency (gruels). Coca-sr ARF at a rate of 2 % fluidifies the gruel of fermented corn hence multipliying the energy density and nutritional value (3.57) more than with its extract and the different forms of the incorporation of rice.