DEVELOPMENT OF GERMINATED BROWN RICE USING MTU 1010 AND KNM 118 VARIETIES WITH OPTIMUM NUTRIENT COMPOSITION AND YIELD
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Date
2022-11-01
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PROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITY , HYDERABAD
Abstract
Rice is staple food and a major source of nutrients for most of the populations around the
world. Health-conscious consumers prefer unpolished or brown rice, due to their nutritional
excellence, which lead to an increased demand for brown rice, in spite of certain disadvantages
like long cooking time, poor texture, chewing difficulties etc. The germination of brown rice can
be used to improve its taste and further enhance its nutritional value and health functions.
Germinated brown rice (GBR) is superior to brown rice in nutritional composition, health
promoting compounds like Gamma-aminobutyric acid (GABA) and better eating quality. As a
result, GBR and its products became increasingly popular in East Asia as a method of promoting
health. The GBR market in India is still in its nascent stage, and more research is needed to
determine whether GBR processing is compatible with Indian rice varieties. There is no
published research work on the development of GBR with Indian rice varieties to the best of
our knowledge. If the GBR development process is established, rice varieties with improved
nutritive and functional qualities can be used to produce value-added foods. Hence the present
study was designed to develop GBR with optimum nutrient content and yield using KNM 118
and MTU 1010 varieties.
In this study, brown rice of selected MTU 1010 and KNM 118 varieties were subjected to
soaking for 12 hours at 28±2ºC, then incubated at 28±2ºC for different time intervals of 12, 24,
36, 48 and 72 hours. Germinated brown rice samples were dried in a tray dryer at 50±3ºC until
moisture content was less than 12%. Yield was estimated by measuring weights of brown rice,
germinated and dried germinated brown rice. Colour analysis was done for brown rice,
germinated and dried germinated brown rice and germinated brown rice flour. Physical,
functional, proximate and GABA (Gamma Amino Butyric Acid) analysis was done for the raw
and developed germinated brown rice by making their flours.
Highest yield of GBR (MTU 1010-85%; KNM 118-85%) was obtained at 24
hours for both the varieties. It was also observed that, at 72 hours germination, there
was fungal growth on few grains. It was observed that germination and drying showed
significant (p < 0.05) variations in the colour attributes (L*, a* and DE*) except in b*
values of MTU 1010 at different germination hours. Colour attributes (L*, a*, b*and
DE*) of the brown rice, germinated and dried germinated brown rice grain samples of
KNM 118 showed significant(p < 0.05) variations at different germination hours.
Germination significantly (p ≤ 0.05) decreased the bulk density and tapped
density in both MTU 1010 and KNM 118 varieties. Least bulk density and tapped
density was observed at 72 hours of germination in MTU 1010 (0.45±0.00 g/ml and
0.50±0.01 g/ml) and KNM 118 (0.61±0.00 g/ml and 0.67±0.01 g/ml) respectively.
Germination significantly(p < 0.05) increased the water absorption capacity of brown
rice flour at 24 hours of germination in MTU 1010 and KNM 118. Oil absorption
capacity (OAC) ranged between 105.33±0.58% to 108.67±0.58% in MTU 1010 and
KNM 118 varieties. Germination significantly (p < 0.05) increased the foaming
capacity of GBR flours in both the varieties. The least gelation concentration for raw
brown rice flour of MTU 1010 was at 8% flour concentration and for KNM 118 it was
at 6% flour concentration. There was no gelformation after 36 hours of germination in
MTU 1010 and KNM 118 at 20% flour concentration also. Compared to control flour,
significantly decreased (p ≤ 0.05) water activity (aw) was observed in GBR flours of
both MTU 1010 and KNM 118 varieties.
Post germination drying lead to significant (p < 0.05) decrease in the moisture
content of both varieties. Highest percentage of ash was found at 72 hours germination
in both varieties. Germination significantly (p < 0.05) improved the protein content in
MTU 1010. A significant increase in protein content was observed at 48 and 72 hours
of germination in KNM 118. In MTU 1010 germination led to significant (p < 0.05)
increasein the fat content from 0 to 36 hours, and later a decrease was observed from
48 to 72 hours of germination, where as in KNM 118 germination led to non significant decrease in the fatcontent at 12 and 72 hours of germination and significant
(p < 0.05) increase at 24, 36 and 48 hours of germination. Germination led to
variations in the crude fiber content of both therice varieties. Germination significantly
(p < 0.05) increased the carbohydrate and energy content in both MTU 1010 and
KNM 118 varieties. Highest carbohydrate and energy content was observed at 24
hours of germination. GABA content increased significantly (p
< 0.05) due to germination. Highest GABA content was found at 72 hours of
germination in MTU 1010 and KNM 118 (98.53 mg/100g and 71.77 mg/100g)
respectively.
Pearson correlation coefficient was performed between germination hours,
yield, proximate and GABA of MTU 1010 and KNM 118. In MTU 1010, germination
hours showed strong positive correlation with GABA (r = 0.98428 ***, p < 0.001, p =
0.00037). In KNM 118 also, it was observed that germination hours showed strong
positive correlation with GABA (r = 0.91884 **, p < 0.005, p =0.0096). The highest
levels of fat, crude fibre, carbohydrate content, and energy content were seen in all
samples at 24 and 36 hours after germination. Therefore, despite the highest GABA,
protein and ash content at72 hours, it is recommended that the germination time for
both MTU 1010 and KNM 118 rice varieties be limited to 24 to 36 hours to achieve
optimal yield and optimum nutrient composition.