Abstract

Bacterial and fungal population in both paddy and soak water incrensed during soaking of paddy for parboiling. Increase in the volume of water decreased the microbial population. However, using twice the volume of water over paddy used for soaking enhanced the soaking loss. The total sugars, reducing sugars and amino nitrogen present in paddy diffused into soak water during soaking. Total phenolic contents of paddy was increased during soaking and was the highest in 1:1 (w/v) paddy: water ratio. Biochemical oxygen demand (BOD), chemical oxygen demand (COD) decreased in the effluent when paddy was soaked in higher water levels.

Keywords: Paddy, Paraboiling, Water, Soaking, Microflora