Assessment on proximate composition, dietary fiber, phytic acid and protein hydrolysis of germinated Ecuatorian brown rice
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.
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Springer
2014-09
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Subjects: | Brown rice, Germination, Protein hydrolysis, Dietary fiber, Phytic acid, Proximate composition, |
Online Access: | http://hdl.handle.net/10261/109210 http://dx.doi.org/10.13039/501100003329 |
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dig-cial-es-10261-1092102018-11-29T11:12:58Z Assessment on proximate composition, dietary fiber, phytic acid and protein hydrolysis of germinated Ecuatorian brown rice Cáceres, Patricio J. Martínez Villaluenga, Cristina Amigo, Lourdes Frías, Juana Ministerio de Economía y Competitividad (España) Brown rice Germination Protein hydrolysis Dietary fiber Phytic acid Proximate composition 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. This work was partly funded by AGL2010-16310 Project from the Ministry of Economy and Competitiveness (MINECO, Spain). Peer Reviewed 2015-01-09T10:01:48Z 2015-01-09T10:01:48Z 2014-09 2015-01-09T10:01:48Z artículo http://purl.org/coar/resource_type/c_6501 Plant Foods for Human Nutrition 69(3): 267-267 (2014) 0921-9668 http://hdl.handle.net/10261/109210 10.1007/s11130-014-0433-x 1573-9104 http://dx.doi.org/10.13039/501100003329 Postprint http://dx.doi.org/10.1007/s11130-014-0433-x Sí open Springer |
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Brown rice Germination Protein hydrolysis Dietary fiber Phytic acid Proximate composition Brown rice Germination Protein hydrolysis Dietary fiber Phytic acid Proximate composition |
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Brown rice Germination Protein hydrolysis Dietary fiber Phytic acid Proximate composition Brown rice Germination Protein hydrolysis Dietary fiber Phytic acid Proximate composition Cáceres, Patricio J. Martínez Villaluenga, Cristina Amigo, Lourdes Frías, Juana Assessment on proximate composition, dietary fiber, phytic acid and protein hydrolysis of germinated Ecuatorian brown rice |
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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. |
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Ministerio de Economía y Competitividad (España) |
author_facet |
Ministerio de Economía y Competitividad (España) Cáceres, Patricio J. Martínez Villaluenga, Cristina Amigo, Lourdes Frías, Juana |
format |
artículo |
topic_facet |
Brown rice Germination Protein hydrolysis Dietary fiber Phytic acid Proximate composition |
author |
Cáceres, Patricio J. Martínez Villaluenga, Cristina Amigo, Lourdes Frías, Juana |
author_sort |
Cáceres, Patricio J. |
title |
Assessment on proximate composition, dietary fiber, phytic acid and protein hydrolysis of germinated Ecuatorian brown rice |
title_short |
Assessment on proximate composition, dietary fiber, phytic acid and protein hydrolysis of germinated Ecuatorian brown rice |
title_full |
Assessment on proximate composition, dietary fiber, phytic acid and protein hydrolysis of germinated Ecuatorian brown rice |
title_fullStr |
Assessment on proximate composition, dietary fiber, phytic acid and protein hydrolysis of germinated Ecuatorian brown rice |
title_full_unstemmed |
Assessment on proximate composition, dietary fiber, phytic acid and protein hydrolysis of germinated Ecuatorian brown rice |
title_sort |
assessment on proximate composition, dietary fiber, phytic acid and protein hydrolysis of germinated ecuatorian brown rice |
publisher |
Springer |
publishDate |
2014-09 |
url |
http://hdl.handle.net/10261/109210 http://dx.doi.org/10.13039/501100003329 |
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