International Science Community Association Research Journal of Chemical Sciences 2231-606X 9 2 2019 04 18 Proximate, malting characteristics and grain quality properties of some Nigerian rice of different varieties 8 15 EN Raghavendra Narasimha 1 Department of Chemistry, Jabin Science College, Hubballi-580031, India C.M. Osuji 1 Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526, Owerri, Imo State, Nigeria C.E. Ofoedu 2 Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526, Owerri, Imo State, Nigeria M Ojukwu 3 Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526, Owerri, Imo State, Nigeria > Research Paper 2018 12 19 2019 04 18 The recent significant increase in rice production in Nigeria can lead to a surfeit of rice if rice paddy are not properly diversified into other products such as rice malt which can be used in production of syrup, beer, flavoured drinks and some baked goods. Therefore the objective of this research is to evaluate the grain and malting quality characteristics of ten (10) locally available rice varieties in Nigeria. Malting parameters measured were germinative energy (GE), germinative capacity (GC), malting loss, malt yield, degree of steeping and thousand corn weight. There were significant differences (p<0.05) among the rice varieties in most of the parameters assessed. Brown rice had higher scores of malting parameters (GE-98%, GC-97.96%, malt yield-87.81% and thousand corn weight-30.40g) compared to the other varieties. FARO 61 had the least GE (85.50%), GC (85.21%) and thousand corn weight (25g). Malted brown rice had the highest protein content (9.39%) compared to unmalted IWA 3 which had the least protein content (7.10%). FARO 52 had a highest carbohydrate content (84.84%) when compared to the least in unmalted brown rice (73.77%). The kilned sample had a significantly reduced moisture content than the original grain which caused a proportional increase in protein and carbohydrate content but with corresponding decrease in ash, fat and moisture content of rice flours. Copyright@ International Science Community Association