Sprouted brown rice- a healthy natural food product for Filipino consumers
2007
Valerio, A.M. | Bulatao, R.M. | Corpuz, H.M. | Escubio, S.S.P. | Bandonill, E.H. | Romero, M.V.
Sprouted brown rice (SBR) has attracted public attention because aside from being softer and tastier, it is also more nutritious than brown and milled rice. Nutrients from sprouted food can increase up to 50 percent or more and are available in forms which are easier to be digested and absorbed by the human body. Constant intake of SBR can accelerate brain metabolism, regulate blood sugar level, and prevent headache, heart disease, constipation and colon cancer. In this study, the potential of our local rice in the production of SBR was explored. Forty-six Philippine rice varieties and lines (Japonica, pigmented, ordinary) were evaluated for SBR production. The procedure for sprouting brown rice was optimized and resulting SBR was analyzed for eating quality and physico-chemical properties. SBR from pigmented rice had better eating quality compared to Japonica and ordinary rice. Furthermore, it also had higher crude protein and amylose content. IR64 and SPS14 were selected for further evaluation of proximate, minerals and vitamin contents based on their very high eating quality and acceptable physico- chemical properties. Mineral content of brown rice increased (12.0 to 144.0 percent) upon sprouting except for sodium in IR64 and zinc in SP14. The SBR of IR64 increased its crude fiber content by about 56 percent, 128 percent for iron, 12 percent for zinc, 33 percent for Vitamin E, and 182 percent for Vitamin B1. Whereas, SBR of SPS14 increased by about 12 percent for crude fiber, 10 percent for crude fat, 144 percent for iron, 6 percent for Vitamin E, 7 percent for Vitamin B1, and 21 percent for Vitamin B6. Therefore, the high nutrition content of SBR makes it an ideal health food for consumers.
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