Oo. Lasekan, EFFECT OF GERMINATION OF ALPHA-AMYLASE ACTIVITIES AND RHEOLOGICAL PROPERTIES OF SORGHUM (SORGHUM-BICOLOR) AND ACHA (DIGITARIA-EXILIS) GRAINS, Journal of Food Science and Technology, 33(4), 1996, pp. 329-331
Rheological behaviour of two cereals, sorghum and acha after germinati
on at 30 degrees C for 24 and 48 h, respectively were studied along wi
th the effect of germination on their alpha-amylase activities. Result
s showed that germination had a remarkable reducing effect on the visc
osity of the cereals. The power-law model gave mean consistency of 5.0
3 +/- 1.6 and 4.70 +/- 0.9 for sorghum and acha flours, respectively.
Also, the flow behaviour indices of both cereals approached unity with
increased germination time. Appreciable alpha-amylase activity was ob
tained after 48 h germination in both cereals.