Characterization of biochemical and proximate composition in rice grains as influenced by germination
- PDF / 795,405 Bytes
- 9 Pages / 595.276 x 790.866 pts Page_size
- 108 Downloads / 175 Views
ORIGINAL PAPER
Characterization of biochemical and proximate composition in rice grains as influenced by germination Maninder Kaur1 · Bavita Asthir1 Received: 24 April 2020 / Accepted: 12 October 2020 © Akadémiai Kiadó Zrt. 2020
Abstract The present study was conducted to characterize ten rice (Oryza sativa L.) cultivars viz. IET-23466, Dhan-201, IET-23448, MAS-946, IET-23445, IET-23463, IET-23455, PR-123, PR-115 and IET-23449 based on biochemical (starch, amylose, amylopectin, total sugars, reducing sugars, total protein and amino acids) and proximate composition (moisture, crude protein, crude fibre, ash and fat) before and after germination, with an aim to identify cultivars containing higher health-promoting components after germination. Findings of our study demonstrated that germination significantly influenced the biochemical and proximate components in all the cultivars. Cultivars IET-23463, IET-23466, PR-123 performed better as revealed by higher content of crude protein, ash, crude fibre, reducing sugars and low content of amylose, amylopectin and starch after germination. These cultivars hold great potential after germination and would open up a useful opportunity for the food industries to use them as an ingredient in functional foods. Consumption of these cultivars as ingredients in functional foods after germination would afford greater health benefits to consumers because of increase of fibre, minerals, amino acids and simple sugars after germination. Keywords Biochemical and proximate composition · Cultivars · Germination · Health benefits · Oryza sativa
Introduction Whole grains are gaining popularity day by day because of the presence of number of bioactive compounds that fights against chronic diseases (McRae 2017). Health-promoting bioactives present in whole grains make them as a valuable ingredient in number of functional foods. This is the reason why the demands of consumers are also increasing for these functional foods, and this led the scientists to develop more such cultivars that have health-promoting components. Rice (Oryza sativa L.) is one of the key cereal crop cultivated in the world and is the major staple food consumed by population globally (World Rice production 2019). Brown Communicated by A. Goyal. Electronic supplementary material The online version of this article (https://doi.org/10.1007/s42976-020-00101-5) contains supplementary material, which is available to authorized users. * Bavita Asthir [email protected] 1
Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab 141004, India
rice contains three components, i.e. embryo, endosperm and bran after dehusking. In spite of having nutritional components such as vitamins, dietary fibres and phytochemical compounds in the bran layer (Gong et al. 2017), brown rice is not consumed widely due to its poor cooking properties and hard texture. Hence, germination of cereals is an economical and effective approach to improve nutritional and antioxidant properties of brown rice (Singh et al. 2015). Du
Data Loading...
