Influence of paddy (Oryza sativa) sprouting on antioxidant activity, nutritional and anti-nutritional properties
2017
Nissar, Nazia | Wani, S. M. | Hameed, Omar Bin | Wani, Touseef Ahmed | Ahmad, Mudasir
Ungerminated and germinated “rice flours” of rice varieties from Shalimar rice-1 (S), Jehlem (J) and Kohsar (K), were studied for different germination periods (0–7 days) to investigate the changes in nutritional properties. Antioxidant activity using DPPH, FRAP & total phenols were also evaluated. Further, changes in anti-nutritional factors like phytates and oxalates were also observed. The results revealed that the germination significantly dropped off the level of starch but increased the sugar contents after the first day of germination. Moisture content and ash content increased significantly. Protein content showed a significant increase from 8.48 to 11.77% in (S), 7.87 to 11.37% in (J) and 7.48 to 11.39% in (K). Fat content decreased drastically from 0.73 to 0.51% in (S), 0.68 to 0.46% in (J) and 0.76 to 0.56% in (K). Germination also increased total phenols and antioxidant activity but decreased anti-nutritional factors.
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