Effects of germination on the nutritional composition, antioxidant property and eating quality of known rice
2014
Bulatao, R.M. | Bucasas L.B. | Chaves, J.B. | Mabesa, L.B. | Romero, N.V.
Four selected white and pigmented Philippine rice cultivars with different amylose content were used to evaluate the effects of germination on the proximate composition, antioxidant property, and eating quality of brown rice (BR). These include the waxy NSIC Rc13 and black rice (Ominio), low-amylose NSIC Rc160, and intermediate-amylose red rice (Chor-chor-os). Their cooking time and cooked rice texture before and after germination, as well as the germination capacity of BR, were likewise determined. Results showed that germination capability of pigmented rice samples was higher than those of white rice samples. For the proximate composition, some parameters were notably affected by germination while the others remained the same. Ash and fat contents of BR samples showed significant reduction after germination except for ash content of red rice. Only black rice exhibited a significant increase include fiber while the other cultivars had significant reduction. In general, protein and carbohydrate contents of BR samples were unaffected by germination. Among the rice samples, black rice had the highest antioxidant properties except for antioxidant scavenging activity wherein the highest was obtained for red rice. Total anthocyanin and phenolic contents were significantly reduced by about 23-40% and 21-28%, respectively. On the other hand, both total carotenoid and vitamin E contents of all BR samples increased upon germination though not significant for some cultivars. Interestingly, the antioxidant scavenging activity (ASA) of pigmented rice samples was improved significantly while the opposite was observed for white rice samples. Germinated brown rice (GBR) samples had shorter cooking time and much softer cooked rice than their BR forms. Germination also considerably enhanced majority of the sensory properties of BR samples. The study concluded that germination is a simple way to improve the cooking and eating quality of BR with minimal effects on its nutritional and antioxidant properties.
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