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.
CHAPTER ONE
1.0 INTRODUCTION
1.1 Background to the Study
Rice also known as Oryza sativa is one of the top most important grains because of its dietary and nutrition roles in human. Rice is ranked the third most important cereal grain, after wheat and maize. It is reported to constitute to feeding about a half of the population of the world as an important staple food (Alaka, 2011). In developing countries, rice plays a vital role in diets through the provision of about 27 percent dietary energy and 20 percent of protein (Saint, 2004). Rice is good source of carbohydrate, protein, vitamins as well as minerals, (Mondal, 2010). These nutrients are said to exist in the germ and bran layer of the rice, which is almost removed during milling to produce the white rice which is consumed. Rice has high amino acid content in comparison with other grains, because of its high lysine content. The demand for rice is high because of the high consumption rate in most countries and this would continue in the nearest future. Rice is grown in different ecological zones of Nigeria and this has given rise to different varieties, adaptation in each zone (Sanni et al., 2005). Niger state where different varieties of rice are being cultivated, is said to be the third largest rice producing state in Nigeria (Merem,
2017).
Moreover, amylases on the other hand are known as hydrolytic enzymes which are involved in the breakdown of glycosidic bonds in starch (Van der Maarel et al., 2000; Gupta et al., 2003). Different types of amylases breaks down rice starch to oligosaccharides with specific lengths of glucose units. These enzymes are also required in the production of malt, brewing and confectionery industries to carry out certain processes that requires its use. Sources of these enzymes include plant, animals and micro-organisms (Aiyer, 2005). Wheat is a crop, which has proven to be a good source of amylases and are required in the food industry for malt production, confectioneries etc. It is grown in the temperate region of the world, due to the favorable conditions such as the soil texture and climatic factors. The tropical climates are not favorable for the growth of wheat, hence, the tropic region relies on the importation of wheat for their food industry. Developing countries in the tropical region spend huge amount of money on the importation of wheat (Ohimain, 2014). Furthermore, it will be of great economic benefit, if wheat importation is greatly reduced and substituted with locally produced cereals grains. Locally produced cereals grains such as rice had been shown to have different amylase activity, which could be utilized in the food industry (Ayernor, 2007).
1.2 Statement of Research Problem
Nigeria is known to have developed different varieties of rice (Danbaba, 2017), these rice varieties have not been fully characterized to determine their utilization in the food and starch industries since they are being cultivated locally. Cereals such as Barley are good sources of amylases which are required in malt production, brewing and confectionery industries in the world. The cultivation of Barley has not been successful in Nigeria; this has led to huge demand on importation of barley for the food industry. However recent studies have shown that locally produced cereals such as rice, are good sources of amylases that could be employed in the food industry (Egwim and Oloyede, 2006).
Sprouting is a process of germination, where seeds experience further growth by producing new leaves or buds (Gupta, 2016). Sprouting is a cheap and economical technique of improving amylase activities in cereals. Amylases are of great important in the food industry and it is said to be produced in a very high amount during sprouting as a result of the breakdown of carbohydrate constituent of the seeds (Rumiyati, 2013).
However, since sprouting technique could be used to increase the amylase activities, it is important to know the amylases activity in some of the rice varieties developed in Nigeria and determine how these rice varieties can be used as raw materials in the food industries. This could help to reduce the demand on the importation of barley for our local food industry, and also enhance economic value for farmers not only for food but also for the starch and food industry.
1.3 Justification for the Study
Rice is grown in different ecological zones of Nigeria and this has given rise to different varieties, adaptation in each zone such as Niger state (Sanni et al., 2005). In Nigeria varieties of rice has been developed, these rice varieties are said to be genetically modified and have been proven to have better qualities compared to their local counterpart (Danbaba, 2017). Since sprouting increases the enzyme activities of cereals, it is important to establish the effects of sprouting on amylase activities and functional properties of some rice varieties developed in Nigeria. There are limited work on the functional properties and amylases activity of sprouted rice varieties developed in Nigeria.
This study seeks to investigate some functional properties of rice developed in Nigeria, in order to determine their utilization in the food industry as raw materials. It also seeks to establish effects of sprouting on amylases activity of some rice variety in order to utilize these enzymes in malt production and reduce the importation of enzyme from wheat as sources for the food industries. Furthermore, this will enhance economic value for farmers, improve the agricultural sector and may reduce over dependency on the oil sector of the economy.
1.4 Aim of the Study
The aim of this study is to determine the Effect of sprouting on some of the physicochemical properties and amylases activity of ten rice varieties developed in Nigeria.
1.5 Objectives of the Study
The objectives to the study is as follows:
1. To determine the effect of sprouting on the amylase (α-amylase, β-amylase and
Glucoamylase) activities of ten rice varieties developed in Nigeria.
2. To determine the effect of sprouting on some functional properties of ten rice varieties developed in Nigeria.
3. To determine the effect of sprouting on the cooking and pasting qualities of the selected rice varieties.
4. To determine the correlation between the swelling capacity, solubility, gelatinization time, gelatinization temperature and develop a regression equation to determine the relationship between the parameters.
This material content is developed to serve as a GUIDE for students to conduct academic research
EFFECT OF SPROUTING ON AMYLASE ACTIVITIES AND FUNCTIONAL PROPERTIES OF TEN (10) INBRED RICE VARIETIES IN NIGERIA
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