NERICA-8 brown rice: its pasting properties, nutrients and bioactive compounds as affected by milling, germination temperature and germination time NERICA-8 brown rice: its pasting properties, nutrients …
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Abstract
Effects of milling, germination temperature and time on pasting properties, nutrients and bioactive compounds of NERICA-8 brown rice (UBR) were investigated. Germinated brown rice (GBR) samples were obtained by germinating UBR at 30℃ and 40℃ for 12 and 36 h. Pasting properties, bioactive compounds and nutrients of GBR, UBR and milled rice (UMR) were analyzed and compared. Results showed that setback, trough, final and peak viscosities of UBR reduced significantly (p<0.05) in GBR while breakdown viscosity increased. Antioxidant activity (1.20 µg.ml-1), γ-amino butyric acid (GABA) (1.85 mg.100g-1), protein (10.99%), total dietary fiber (8.20%), vitamins and minerals (mg.100g-1) including iron (4.65), zinc (1.70), calcium (106.00), vitamin B2 (1.66), vitamin E (1.38) contents of UBR increased in GBR up to 355.83%, 329.73%, 28.03%, 9.63%, 113.98%, 17.65%, 74.53%, 110.24%, and 41.30%, respectively at 36 h germination. Milling reduced the levels of these compounds. Total starch, total carbohydrate and amylose contents of GBR decreased as germination time increased. Proteins, amino acids and magnesium were significantly (p<0.05) increased at germination temperature of 30℃ than 40℃ while dietary fiber, vitamin E and GABA were higher at 40℃. Germination time of 36 h and temperature of 40℃ were recommended due to optimum contents of the bioactive compounds.
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Chaiyasut C., Sivamaruthi B.S., Pengkumsri N., Saelee M., Kesika P., Sirilun S., Fukngoen P., Jampatip K., Khongtan S., Peerajan S. Optimization of conditions to achieve high content of gamma amino butyric acid in germinated black rice, and changes in bioactivities. Food Science and Technology, 2017, 37(12): 83-93. https://doi.org/10.1590/1678-457X.33416
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Loan L.T.K., Thuy N.M. Optimization of germination process of “cam” brown rice by response surface methodology and evaluation of germinated rice quality. Food Research, 2020, 4(2): 459-467. https://doi.org/10.26656/fr.2017.4(2).307.1
Maji A.T., Ukwungwu M.N., Danbaba N., Abo M.E., Bakare S. Rice: History, Research and Development in Nigeria. In: Rice in Nigeria: Traditional Recipes and Research Needs. Ronab GraphixPrint.2017, pp. 1-10. Print ISBN: 978-9-7850-8677-1
Makinde F., Omolori D. Improvement of nutritional, functional and pasting properties of long and short local rice grains during germination. Croatian Journal of Food Science and Technology, 2020, 12(2): 193-202. https://doi.org/10.17508/cjfst.2020.12.2.07
Munarko H., Sitanggang A.B., Kusnandar F., Budijanto S. Phytochemical, fatty acid and proximal composition of six selected Indonesian brown rice varieties. CYTA - Journal of Food, 2020, 18(1): 336-343.https://doi.org/10.1080/19476337.2020.1754295
Munarko H., Sitanggang A.B., Kusnandar F., Budijanto S.Germination of five Indonesian brown rice: evaluation of antioxidant, bioactive compounds, fatty acids and pasting properties. Food Science and Technology, 2021, 42(6):19721. https://doi.org/10.1590/fst.19721
Okpalanma E.F., Ukpong E.S., Chude C.O., Abah R.C. Determination of malting conditions, proximate and biochemical properties of sorghum / millet grains and malts. International Journal of Food Science and Nutrition, 2021, 6(2): 51-58. Available at: https://www.foodsciencejournal.com/archives/2021/vol6/issue3/6-3-14
Ravichanthiran K., Ma Z.F., Zhang H., Cao Y., Wang C.W., Muhammad S., Aglago E.K., Zhang Y., Jin Y., Pan B. Phytochemical profile of brown rice and its nutrigenomic implications. Antioxidants, 2018,7(6): 71. https://doi.org/10.3390/antiox7060071
Sathe S.N., Agrawal R.S., Gaikwad S.T., Shere P.D. Effect of germination on brown rice and its role in human health promotion: A review. International Journal of Food Science and Nutrition, 2020, 5(2): 105-107. Available at: https://foodchemistryjournal.com/jfcn/articles/v9n2/jfcn-153-ekpeno-sunday-ukpong.pdf
Thitinunsomboon S., Keeratipibul S., Boonsiriwit A. Enhancing gamma-aminobutyric acid content in germinated brown rice by repeated treatment of soaking and incubation. Food Science and Technology International, 2013, 19(1): 25-33. https://doi.org/10.1177/1082013212442180
Ukpong E.S., Okpalanma E.F., Attaugwu R.N. A comparative study on the viscoelastic properties of wheat, maize and cassava flours as affected by some leguminous seed flours. Asian Food Science Journal, 2021, 20(6): 100-109. https://doi.org/10.9734/afsj/2021/v20i630313
Ukpong E.S., Okpalanma E.F., Ezegbe C.C. Effects of milling, germination durations and germination temperatures on bioactive compounds and nutritional composition of FARO 57 brown rice cultivar. Journal of Food Chemistry and Nanotechnology, 2022, 8(4): 181-191. https://doi.org/10.17756/jfcn.2022-139
Ukpong E.S., Onyeka E.U. Nutritional and health properties of germinated brown rice – a review. Nigerian Food Journal, 2019, 37(1): 92-105. https://www.ajol.info/index.php/nifoj/index
Ukpong E.S., Onyeka E.U., Oladeji B.S. Bioactive compounds, nutrients and pasting properties of parboiled milled rice, brown rice and germinated brown rice of selected cultivars and the effects of germination durations. Food Chemistry Advances, 2023, 2(10): 100234.https://doi.org/10.1016/j.focha.2023.100234
Ukpong, E.S., Onyeka, E.U., Omeire, G.C., Ogueke C. Farro 57 Rice cultivar: a comparative study of the nutritional composition of its parboiled milled rice, brown rice and germinated brown rice. Asian Food Science Journal, 2021, 20(3): 52-60. https://doi.org/10.9734/AFSJ/2021/v20i330278
Ukpong, E.S., Onyeka, E.U., Omeire, G.C., OguekeC. C. Functional, cooking, sensory and microbial quality of FARO 44 brown rice as affected by milling and germination. Asian Food Science Journal, 2022, 21(10): 102-112. https://doi.org/10.9734/AFSJ/2022/v21i1030480
AOAC Official Method 2006.013. Standard method performance requirements for amino acids in infant formula and adult/pediatric nutritional formula. Gaithersburg, MD, USA, AOAC International, 2006.
AOAC Official Methods 2015.06 (50.10.01). Minerals and trace elements in infant formula and adult/pediatric nutritional formula. Gaithersburg, MD, USA, AOAC International, 2015.
Benincasa P., Falcinelli B., Lutts S., Tagnari F., Galieni A. Sprouted graind: a comprehensive review. Nutrients, 2019, 11(2): 421.https://doi.org/10.3390/nu11020421
Bourneow C., Toontam N. Microbiological quality and some bioactive compounds in relation to sensory profiles during germination of brown-purple-pigmented rice. International Food Research Journal, 2019, 26(3): 1011-1021. Available at: http://www.ifrj.upm.edu.my/26%20(03)%202019/31%20-%20IFRJ16919.R3-Final.pdf
Chaijan M., Panpipat W. Nutritional composition and bioactivity of germinated Thai indigenous rice extracts: A feasibility study. PLoS ONE, 2020, 15(8): 1-15. https://doi.org/10.1371/journal.pone.0237844
Chaiyasut C., Sivamaruthi B.S., Pengkumsri N., Saelee M., Kesika P., Sirilun S., Fukngoen P., Jampatip K., Khongtan S., Peerajan S. Optimization of conditions to achieve high content of gamma amino butyric acid in germinated black rice, and changes in bioactivities. Food Science and Technology, 2017, 37(12): 83-93. https://doi.org/10.1590/1678-457X.33416
Chinma C. E., Anuonye J. C., Simon O.C., Ohiare R.O., Danbaba N. Effect of germination on the physicochemical and antioxidant and characteristics of rice flour from three rice varieties from Nigeria. Food Chemistry, 2015, 185(10): 454-458. https://doi.org/10.1016/j.foodchem.2015.04.010
David W., Ardiansyah, Budijanto S., Kahl J., Strassner C. Bioactive compounds and sensory properties of organic rice: the impact of degree of milling. Current Research in Nutrition and Food Science, 2020, 8(2): 391-401. https://doi.org/10.12944/CRNFSJ.8.2.04
ISO 6647-1:2020. Rice. Determination of amylose content. Part 1: Spectrophotometric method with a defatting procedure by methanol and with calibration solutions of potato amylose and waxy rice amylopectin. Geneva, Switzerland: International Organization for Standardization (ISO), 2020.
Iwe M.O., Onyeukwu U., Agiriga A.N. Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour. Cogent Food & Agriculture, 2016, 2(1): 1142409. https://doi.org/10.1080/23311932.2016.1142409
Jirapa K., Jarae Y., Phanee R., Jirasak K. Changes of bioactive components in germinated paddy rice (Oryza sativa L.). International Food Research Journal, 2016, 23(1): 229-236.Available at: http://www.ifrj.upm.edu.my/23%20(01)%202016/(34).pdf
Kaur M., Asthir B., Mahajan G. Variation in antioxidants, bioactive compounds and antioxidant capacity in germinated and ungerminated grains of ten rice cultivars. Rice Science, 2017, 24(6): 349-359. https://doi.org/10.1016/j.rsci.2017.08.002
Kim H., Kim O.W., Ahn J.H., Kim B.M., Oh J., Kim H. J. Metabolomic analysis of germinated brown rice at different germination stages. Foods, 2020, 9(8): 1130. https://doi.org/10.3390/foods9081130
Lee Y.R., Lee S.H., Jang G.Y., Lee Y.J., Kim M.Y., Kim Y.B., Lee J., Jeong H.S. Antioxidative and antidiabetic effects of germinated rough rice extract in 3T3-L1 adipocytes and C57BLKS/J-db/db mice. Food and Nutrition Research, 2019, 63(2019): 3603. https://doi.org/10.29219/fnr.v63.3603
Likittrakulwong W., Poolprasert P., Srikaeo K. Effects of extraction methods on protein properties obtained from paddy rice and germinated paddy rice. PeerJ Hub. Biochemistry, Biophysics and Molecular Biology, 2021, 9(5): e11365. https://doi.org/10.7717/peerj.11365
Loan L.T.K., Thuy N.M. Optimization of germination process of “cam” brown rice by response surface methodology and evaluation of germinated rice quality. Food Research, 2020, 4(2): 459-467. https://doi.org/10.26656/fr.2017.4(2).307.1
Maji A.T., Ukwungwu M.N., Danbaba N., Abo M.E., Bakare S. Rice: History, Research and Development in Nigeria. In: Rice in Nigeria: Traditional Recipes and Research Needs. Ronab GraphixPrint.2017, pp. 1-10. Print ISBN: 978-9-7850-8677-1
Makinde F., Omolori D. Improvement of nutritional, functional and pasting properties of long and short local rice grains during germination. Croatian Journal of Food Science and Technology, 2020, 12(2): 193-202. https://doi.org/10.17508/cjfst.2020.12.2.07
Munarko H., Sitanggang A.B., Kusnandar F., Budijanto S. Phytochemical, fatty acid and proximal composition of six selected Indonesian brown rice varieties. CYTA - Journal of Food, 2020, 18(1): 336-343.https://doi.org/10.1080/19476337.2020.1754295
Munarko H., Sitanggang A.B., Kusnandar F., Budijanto S.Germination of five Indonesian brown rice: evaluation of antioxidant, bioactive compounds, fatty acids and pasting properties. Food Science and Technology, 2021, 42(6):19721. https://doi.org/10.1590/fst.19721
Okpalanma E.F., Ukpong E.S., Chude C.O., Abah R.C. Determination of malting conditions, proximate and biochemical properties of sorghum / millet grains and malts. International Journal of Food Science and Nutrition, 2021, 6(2): 51-58. Available at: https://www.foodsciencejournal.com/archives/2021/vol6/issue3/6-3-14
Ravichanthiran K., Ma Z.F., Zhang H., Cao Y., Wang C.W., Muhammad S., Aglago E.K., Zhang Y., Jin Y., Pan B. Phytochemical profile of brown rice and its nutrigenomic implications. Antioxidants, 2018,7(6): 71. https://doi.org/10.3390/antiox7060071
Sathe S.N., Agrawal R.S., Gaikwad S.T., Shere P.D. Effect of germination on brown rice and its role in human health promotion: A review. International Journal of Food Science and Nutrition, 2020, 5(2): 105-107. Available at: https://foodchemistryjournal.com/jfcn/articles/v9n2/jfcn-153-ekpeno-sunday-ukpong.pdf
Thitinunsomboon S., Keeratipibul S., Boonsiriwit A. Enhancing gamma-aminobutyric acid content in germinated brown rice by repeated treatment of soaking and incubation. Food Science and Technology International, 2013, 19(1): 25-33. https://doi.org/10.1177/1082013212442180
Ukpong E.S., Okpalanma E.F., Attaugwu R.N. A comparative study on the viscoelastic properties of wheat, maize and cassava flours as affected by some leguminous seed flours. Asian Food Science Journal, 2021, 20(6): 100-109. https://doi.org/10.9734/afsj/2021/v20i630313
Ukpong E.S., Okpalanma E.F., Ezegbe C.C. Effects of milling, germination durations and germination temperatures on bioactive compounds and nutritional composition of FARO 57 brown rice cultivar. Journal of Food Chemistry and Nanotechnology, 2022, 8(4): 181-191. https://doi.org/10.17756/jfcn.2022-139
Ukpong E.S., Onyeka E.U. Nutritional and health properties of germinated brown rice – a review. Nigerian Food Journal, 2019, 37(1): 92-105. https://www.ajol.info/index.php/nifoj/index
Ukpong E.S., Onyeka E.U., Oladeji B.S. Bioactive compounds, nutrients and pasting properties of parboiled milled rice, brown rice and germinated brown rice of selected cultivars and the effects of germination durations. Food Chemistry Advances, 2023, 2(10): 100234.https://doi.org/10.1016/j.focha.2023.100234
Ukpong, E.S., Onyeka, E.U., Omeire, G.C., Ogueke C. Farro 57 Rice cultivar: a comparative study of the nutritional composition of its parboiled milled rice, brown rice and germinated brown rice. Asian Food Science Journal, 2021, 20(3): 52-60. https://doi.org/10.9734/AFSJ/2021/v20i330278
Ukpong, E.S., Onyeka, E.U., Omeire, G.C., OguekeC. C. Functional, cooking, sensory and microbial quality of FARO 44 brown rice as affected by milling and germination. Asian Food Science Journal, 2022, 21(10): 102-112. https://doi.org/10.9734/AFSJ/2022/v21i1030480
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How to Cite
UKPONG, Ekpeno S.; OKPALANMA, Emeka F.; ONYEKA, Uloma E..
NERICA-8 brown rice: its pasting properties, nutrients and bioactive compounds as affected by milling, germination temperature and germination time.
Food Science and Applied Biotechnology, [S.l.], v. 7, n. 1, p. 36-48, mar. 2024.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/298>. Date accessed: 09 oct. 2024.
doi: https://doi.org/10.30721/fsab2024.v7.i1.298.