Improvement of nutritional, functional and pasting properties of long and short local rice grains during germination

Abstract

Poor nutritive value of cereals results in the prevalence of disease and poor physical development among the vulnerable groups in developing African nations. Most importantly, germination of these edible seeds had been shown to increase nutrient content further and reduce anti-nutrients. The objective of the current research was to investigate the effects of germination on nutritional, functional and pasting properties of long and short grain rice grown in the northern part of Nigeria. The rough paddy rice (long and short grain) was cleaned, washed thoroughly in water and soaked in water 1:2 w/v for 24 hr at ambient temperature (26±2 oC). The drained rice was placed in the jute bags and germinated at temperature 35 ± 2 °C and relative humidity 95 ± 2% for 1, 3 and 5 days. After germination, the grains were dried to 12% moisture content. Non-germinated grains were included as control. Nutritional, functional and pasting properties were determined in grain flours using standard methods. Germination process significantly (p≤0.05) increased the protein, fat and fibre content of both rice types. Germination also caused a significant interference in the calcium, potassium and zinc concentration of both rice types. Bulk density values ranged between 0.74-0.94 and 0.66-0.86 g/mL for long and short grain, respectively. There was a significant difference (p≤0.05) among the samples in water absorption capacity (1.54-2.60 g/mL), oil absorption capacity (1.78-3.75 g/mL) and swelling power (2.87-4.56 g/g) with the non-germinated samples having the highest values. Similarly, there were significant differences in pasting properties such as viscosity and pasting time of non-germinated and germinated rice types. Therefore, germination process enhanced nutritional and functional properties though pasting properties of both rice types were adversely affected. Germinated flour from long and short grain rice could be used to improve the nutritional status of rice-consuming population, especially children.

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

“…Lower quantity of starch in GBR than the controls could be the reason for lower swelling power of GBR flour. The swelling power decreased significantly (p<0.05) as the germination duration was increased and this was in agreement with previous work [24]. Increase in temperature of germination did not significantly affect (p<0.05) the swelling power of the GBR.…”

“…This could also be due to the breakdown of macromolecules by the enzymes involved in the germination process whose activity increased as the germination duration was increased [21,22]. This is in agreement with previous reports [23,24]. The low bulk density of GBR suggests that its flour could be useful to formulate complementary foods.…”

“…There was no significant difference (p<0.05) between MR and BR but the values in GBR were significantly higher than those of the controls. Generally, the range of values was higher than ranges reported by Chinma et al [23] but less than the range reported by Makinde & Omolori [24]. The reasons could also be due to differences in cultivars and differences in the particle sizes of the flours used by the different researchers.…”

Development of Corn Flour-Based Rice Analog With the Addition of Ylang Flower Extract as a Flavor Enhancement

“…In Table 2, it can be seen that the concentration of 0% rehydration power produced was higher because rice analog contained a higher proportion of starch than other treatments. The result of rehydration power has a better value than local rice research (Makinde & Olmori, 2020), in which the rehydration power produced in the previous research was 1.54-2.60 ml/g. This is because the rehydration coefficient is directly proportional to water absorption (Aini, Wijonarko, & Sustriawan, 2016).…”