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Effect of natural fermentation on protein fractions and in vitro protein digestibility of rice

Plant Foods for Human Nutrition volume 58, pages 1–8 (2003)Cite this article

Abstract

Changes in pH, titratable acidity, total soluble solids and protein of rice during natural fermentation at 37 °C up to 36 h were monitored. The pH of the fermenting material decreased sharply with a concomitant increase in the titratable acidity. Total soluble solids increased with progressive fermentation time. The crude protein content fluctuated during the first 24 h of fermentation but started to increase thereafter. Non-protein nitrogen was unchanged during the first 12 h of fermentation but increased sharply with progressive fermentation. The in vitro protein digestibility markedly increased as a result of fermentation. The increase in the globulin + albumin fractions constituted the most remarkable increase and were the major proteins in the 36 h fermented rice; the increase was up to 2.7 fold. The prolamin fraction, which was the minor fraction, the G1-glutelin and G2-glutelin fractions increased with progressive fermentation time. The G3-glutelin, which was the major protein fraction of unfermented rice, markedly decreased as a result of fermentation, while insoluble protein fluctuated during the fermentation process.

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum, Shambat, Sudan

    Nabila E. Yousif & Abdullahi H. El Tinay

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  1. Nabila E. Yousif
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  2. Abdullahi H. El Tinay
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Yousif, N.E., El Tinay, A.H. Effect of natural fermentation on protein fractions and in vitro protein digestibility of rice. Plant Foods Hum Nutr 58, 1–8 (2003). https://doi.org/10.1023/B:QUAL.0000040347.82831.51

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  • DOI: https://doi.org/10.1023/B:QUAL.0000040347.82831.51

  • Fermentation
  • In vitro protein digestibility
  • Protein fraction
  • Rice
  • Solubility