Farro 57 Rice Cultivar: A Comparative Study of the Nutritional Composition of its Parboiled Milled Rice, Brown Rice and Germinated Brown Rice

Abstract

This work analyzed the nutritional composition of germinated brown rice (GBR) produced from FARRO 57 rice cultivar and compared it with that of ungerminated brown rice (UBR) and ungerminated parboiled milled/white rice (UWR) from the same cultivar which were used as controls. The aim was to evaluate and compare the nutritional composition of UBR, UWR and GBR of the rice cultivar. The experimental design used was a completely randomized design. GBR was produced by soaking brown rice grains in distilled water for 24 h and then made to germinate in a laboratory incubator at 35° C for 12, 24 and 36 h. The parameters determined included proximate composition, energy value, minerals, vitamins, total starch, amylose and total reducing sugar contents and they were determined in triplicates. It was found that GBR had significantly higher contents of protein (14.54-15.01%), ash (3.36.98%), total dietary fibre (9.23-9.31), phosphorus (130.55-187.15 mg/100 g), iron (6.22-9.94 mg/100 g), calcium (455.0-560.0 mg/100 g), zinc (2.51-2.72 mg/100 g), selenium (92.10-107.50 µg/100 g), vitamin B2 (2.35-2.92 mg/100 g) and vitamin E (1.82-2.68 mg/100g) than UBR and UWR. Furthermore, there was no significant difference between the contents of vitamins A (19.45-19.72 IU), B1 (0.33-0.34 mg/100g) and B6 (1.00-1.10 mg/100g) of GBR and UBR samples, however they were all significantly higher than that of UWR. The GBR also had significantly lower amount of total carbohydrate (64.21-71.09%), total starch (54.91-60.92%), amylose (22.05-28.14%), and total reducing sugar (5.14-11.23%) than UBR and UWR. Amongst the GBR samples, the ash, protein, and the minerals increased with increase in duration of germination while the total carbohydrate, starch and amylose decreased with increase in duration of germination. GBR was recommended over UBR and UWR due to its optimum levels of the nutrients.

Functional, Cooking, Sensory and Microbial Properties of FARO 44 Brown Rice as Affected by Milling and Germination

“…The method of Ukpong et al [5] was used for the germination process. The process began by submerging the dehulled rice grains in 0.1% sodium hypochlorite solution for 30 min for sterilization, followed by rinsing 5 times with distilled water to remove the salt.…”

“…This is because the endosperm is made up of 85-90% of starch and is poor in proteins, fats, minerals, vitamins, and phytochemicals [4]. These layers are removed from brown rice to extend its shelf-life since brown rice is susceptible to oxidative rancidity due to the reaction of unsaturated fatty acid in the bran with oxygen [5]. Furthermore, it is also susceptible to hydrolytic rancidity due to a reaction of the endogenous lipases with the free fatty acids [6].…”

“…It produces a flavourless texture that is unpleasant to eat and difficult to chew [7]. Recent researches on rice are aimed at solving this textural problem of brown rice to encourage the consumption of rice with the nutrient-dense bran layer [3,5,8]. The cheapest and easiest of these approaches is rice germination to produce germinated brown rice (GBR).…”

NERICA-8 brown rice: its pasting properties, nutrients and bioactive compounds as affected by milling, germination temperature and germination time

“…The poor nutritional quality of milled rice together with the inability to use the nutritionally richer brown rice as stable food resulted in researchers aimed at overcoming these problems. Fortification of polished rice with some micro nutrients such as iron, vitamin B1 and vitamin B3 as done in the United States is expensive and cannot fully restore all the lost nutrients (Ukpong and Onyeka 2019). For example, dietary fiber cannot be replaced by fortification.…”

Nutrition and Sensory Evaluation of Solid-State Fermented Brown Rice Based on Cluster and Principal Component Analysis

“…), and induce the formation of numerous bioactive compounds (such as soluble dietary fiber, gamma-aminobutyric acid, and polyphenols, etc.) [ 10 , 11 , 12 ].…”