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


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


Alex Blairio Tsopbeng Tsopzong, Stephano Tambo Tene, Gires Teboukeu Boungo, Ronice Zokou, Julie Mathilde Klang*

Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, Faculty of Sciences, University of Dschang, Dschang, Cameroon.


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.


Keywords: Germination time, Amylase rich flour, Coca-sr corn, Nerica L.56 paddy rice and flow rate.


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How to cite this article:
Alex Blairio Tsopbeng Tsopzong, Stephano Tambo Tene, Gires Teboukeu Boungo, Ronice Zokou, Julie Mathilde Klang. 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. Journal of Herbal Medicine Research, 2018,3:27. DOI:10.28933/jhmr-2018-11-1108


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