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Assessment on Proximate Composition, Dietary Fiber, Phytic Acid and Protein Hydrolysis of Germinated Ecuatorian Brown Rice

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Abstract

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, while 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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Acknowledgments

P.J.C. is indebted to the Ecuadorian government through the SENESCYT (Secretaría Nacional de Educación Superior, Ciencia, Tecnología e Innovación, Ecuador) support on his doctoral studies. We also acknowledge to INIAP (Instituto Nacional de Investigaciones Agropecuarias of Ecuador) and to INDIA-PRONACA (Productora Nacional de Alimentos C.A.) for providing the BR seeds. We are grateful to M.F. Romero and A. Galarza for their technical assistance. This work was partly funded by AGL2010-16310 Project from the Ministry of Economy and Competitiveness (MINECO, Spain).

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Authors and Affiliations

  1. Escuela Superior Politécnica del Litoral (ESPOL), Campus Gustavo Galindo Velasco, km 30, 5 Vía Perimetral, Guayaquil, Ecuador

    Patricio J. Cáceres

  2. Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006, Madrid, Spain

    Patricio J. Cáceres, Cristina Martínez-Villaluenga & Juana Frias

  3. Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain

    Lourdes Amigo

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  1. Patricio J. Cáceres
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  2. Cristina Martínez-Villaluenga
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  3. Lourdes Amigo
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  4. Juana Frias
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Correspondence to Juana Frias.

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Cáceres, P.J., Martínez-Villaluenga, C., Amigo, L. et al. Assessment on Proximate Composition, Dietary Fiber, Phytic Acid and Protein Hydrolysis of Germinated Ecuatorian Brown Rice. Plant Foods Hum Nutr 69, 261–267 (2014). https://doi.org/10.1007/s11130-014-0433-x

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  • DOI: https://doi.org/10.1007/s11130-014-0433-x

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