Effect of Shelf life on Germination Percentage and Some Nutritional Value of Germinated Native Black Rice

Abstract

Native black rice(KhaoHawm Mae Paya Tong Dam) was studied on germination percentage (%) andlength of roots when storage time was increased at 1, 2, 3, 4, 5 and 6 months, respectively. The result found that % germination and length of roots exhibited a decrease at the end of storage (93.92 ± 0.63, 89.00 ± 0.70 % and 1.54±0.07, 1.42±0.53 22.15 ±0.17,36.34±5.47 and 36.47±4.59mg/ml; 16.07±0.14, 15.91±0.32 and 14.57±0.10 mg GAE/ml at shelf life of 1, 3, and 5 months, respectively). In contrast, the moisture content still increased significantly(p≤0.05) (7.68±0.08and 8.74±0.07% at 1 and 6 months of storage, respectively). In conclusion, the finding from this research could be used as a suggestion guideline forrice consumptionas well as to control the quality of germinated nativeblack rice.