Assessment on proximate composition, dietary fiber, phytic acid and protein hydrolysis of germinated Ecuatorian brown rice
2014
Cáceres, Patricio J. | Martínez-Villaluenga, Cristina | Amigo, Lourdes | Frías, Juana | Ministerio de Economía y Competitividad (España)
Germinated brown rice (GBR) is considered healthier than brown rice (BR) but its nutritive value has been hardly studied. Since nutritive quality of GBR depends on genetic diversity and germination conditions, six Ecuadorian BR varieties were germinated at 28 and 34 ºC for 48 and 96 h in darkness and proximate composition, dietary fiber fractions, phytic acid content as well as degree of protein hydrolysis and peptide content were studied. Protein, lipids, ash and available carbohydrate ranged 7.3-10.4%, 2.0-4.0%, 0.8-1.5% and 71.6 to 84.0%, respectively, in GBR seedlings. Total dietary fiber increased during germination (6.1-13.6%), with a large proportion of insoluble fraction, and phytic acid was reduced noticeably. In general, protein hydrolysis occurred during germination was more accused at 28 ºC for 48 h. These results suggest that GBR can be consumed directly as nutritive staple food for a large population worldwide contributing to their nutritional requirements.
Mostrar más [+] Menos [-]This work was partly funded by AGL2010-16310 Project from the Ministry of Economy and Competitiveness (MINECO, Spain).
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Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Instituto de Ciencia y Tecnología de Alimentos y Nutrición