Malting Potentials of Hybrid and Local Varieties of Rice


  • M. O Odo Department of Food Science and Technology, Ebonyi State University, P.M.B 053, Abakaliki,
  • P. A. Okorie Department of Food Science and Technology, Ebonyi State University, P.M.B 053, Abakaliki,
  • O. J. Ikegwu
  • M. A. Kalu Department of Food Science and Technology, Ebonyi State University, P.M.B 053, Abakaliki,


Rice varieties, Diastatic activity, Germination energy and Malt yield.


In this study the malting characteristics of two hybrid rice varieties “Nerica 34 and Sipi†and a local variety called Faro 10 were evaluated. Parameters of interest included germination energy, Malting Loss, Malt Yield, and Diastatic Activity. The average percentage viability of the rice varieties was 96.38 %. Malt yield was inversely proportional to malting loss with the latter ranging from 1.48 – 60.0 %. Diastatic activity reached its peak on days 6,7 and 8 for Nerica 34, Faro 10 and Sipi respectively and ranged from 17.054 – 29.242 U/ml. Therefore, the studied rice varieties have good malting potentials and could become good sources of amylases for industrial use.


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How to Cite

Odo, M. O., Okorie, P. A., Ikegwu, O. J., & Kalu, M. A. (2016). Malting Potentials of Hybrid and Local Varieties of Rice. Asian Journal of Agriculture and Food Sciences, 4(3). Retrieved from