EFFECT OF GERMINATION OF ALPHA-AMYLASE ACTIVITIES AND RHEOLOGICAL PROPERTIES OF SORGHUM (SORGHUM-BICOLOR) AND ACHA (DIGITARIA-EXILIS) GRAINS

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.