Effect of Various Processing Methods on Nutritional and Anti-Nutritional Compositions of Brown Rice

This study was conducted to evaluate the qualitative changes in brown rice (IC-577410) during different processing treatments such as soaking, germination and fermentation. Soaking was carried out for 12, 24 h and germination for 24, 48, 72 h. Natural fermentation was carried out by microorganisms already present in the grain and with baker’s yeast (Saccharomyces cerevisiae) for 12, 24, and 36 h interval. Dehulled rice that contains the embryo, endosperm and bran is called brown rice. Brown rice can be utilized as a functional meal and is an excellent source of nutrients as compared to the fantastic so white or polished rice. By the use of various processing treatments significant effect (p≤0.05) observed on the chemical composition and antioxidant activity of brown rice. Germination and fermentation help to enhance the nutritional profile of cereals and legumes by causing significant changes in chemical composition. Crude protein and crude fibre content increased by 11.94 and 17.04%, respectively but the crude fat content decreased by 8.24% after germination treatment. Total polyphenolic content (TPC) and antioxidant activity increased significantly (p≤0.05) by 58.08 and 77.62%, respectively during germination treatment. After the fermentation treatment, crude protein content increased significantly (p≤0.05) by 11% but the crude fat and crude fibre decreased by 4.12 and 3.41%, respectively. Bioactive components mainly total phenolic components (TPC) and anti-oxidant activity increased significantly (p≤0.05) by 33.52 and 48.02%, respectively during the fermentation process. Therefore, it was observed that throughout the germination and fermentation treatments, there was a significant (P≤0.05) increment observed in protein, total phenolic components, and antioxidant activity of brown rice.