Evaluation of brown rice's nutritional, functional and pasting qualities in relation to variety and germination time

Abstract

This investigation evaluated how nutritional composition and techno-functional qualities of three brown rice varieties were affected by varying time of germination and variety. FARO 44, Ofada and Igbemo rice varieties were germinated at room temperature between 12 and 72 hours. Changes in proximate, minerals and B vitamins composition, functional and pasting characteristics of the germinated rice samples were examined. Pronounced change in proximate composition of the GBR samples occurred between 36 h and 48 h, except for carbohydrate. Germination positively enhanced all the minerals analysed, with peak values (P - 361.67 mg/100g; K - 403.41 mg/100g; Na - 444.09 mg/100g; Ca - 410.19 mg/100g; Mg - 452.08 mg/100g; Mn - 0.26 V; Cu - 0.11 V; Fe - 2.67 mg/100g; Zn - 0.33 mg/100g) noted between 60 h and 72 h. FARO 44 however gave the highest values. Highest increase in Vit B1 was observed at 48 h in Ofada (0.23 mg/100g) but between 60 h and 72 h for B2 (0.80 mg/100g) and B3 (0.27 mg/100g) in Igbemo variety. A decrease in all the viscosity parameters was observed in FARO 44 with longer time in germination, while Ofada rice substantially (p<0.05) rose at 48 h. Peak increase in bulk density (0.77-0.99), foaming capacity (1.41-3.31%), oil (68.67-94.31%) and water (85.0-179.33%) absorption capacities occurred at 36 h for both FARO 44 and Igbemo varieties while that of Ofada occurred between 48 h and 60 h of germination. Prolonged germination time enhanced the nutritional composition of the GBR samples.