Amylase Activity of Some Roots and Sprouted Cereals An Beans

Abstract

Locally available cereals, beans, and roots that can be used as amylase-rich food (ARF) were studied Three types of beans-green mung beans, black mung beans, and soya beans-and three types of common cereals-paddy, glutinous rice, and corn (maize)- were germinated, dried, and powdered, and their amylase activity was studied at 30°C, 60°C, 70°C, 80°C, and 90°C. Three types of roots-sweet potato, dasheen tare, and potato-were cut into small pieces, dried, and powdered, and their amylase activity studied at the same temperatures. Five grams of powder prepared from germinated paddy, glutinous rice, corn, or green mung beans were mixed with 95 g of rice powder to get 100 g of mixed powder. Gruels containing 25% solid were prepared from the mixtures, and their viscosity was measured Gruels containing ARF prepared from germinated corn had the lowest viscosity, and, as the amylase activity of germinated corn is not destroyed at high temperatures, it may be the most suitable ARF in rice-eating countries.