Some cooking properties of germinated brown rice

Effects of germination process on selected cooking properties of germinated brown rice made from Swarna and Lalat Indian varieties were studied. The germination process was comprised of draining the excess water after soaking the rice for 12 hours and then covering the rice with a clean dishtowel. After 16 to 18 hours, small sprouts were appeared. Dried germinated brown rice (DGBR) was obtained by drying wet germinated brown rice (WGBR) in a tray dryer at 50-60°C for 9 hours to reach from 32 % to 12 % moisture content (wet basis). Solid loss in gruel and cooking time were observed to be less in WGBR and DGBR than brown rice (BR) for both Swarna and Lalat varieties. Whiteness of BR was found not significantly different from that of DGBR; however, WGBR were whiter than BR for both the varieties

Effects of Soaking and Sprouting Time on Nutritional Parameters of Sprouted Green Colour Black Gram of Sikkim Region

An attempt was made in this study to produce good quality sprouted Pahelo dal (Vigna mungo sp. viridis) from a variety native to Sikkim, India, by standardizing its soaking and sprouting times. Effects of soaking and sprouting times on sprout length, ascorbic acid content, and total phenolic content (TPC) of sprouted Pahelo dal were assessed. A face-centred central composite design with soaking and sprouting times varying between 8-12 h and 12-20 h, respectively, was selected. Soaking and sprouting temperatures were 25±2°C (room temperature) and 30±2°C, respectively, with relative humidity of 80-85% in both cases. The average sprout length of Pahelo dal was found to be in desirable range of 2-14 mm. The estimated standardized soaking and sprouting times were 12 h and 20 h, respectively. Present work would enable to produce Pahelo dal sprouts with improved nutritional quality of five times more ascorbic acid content (111.19 mg.100 g-1, or 417% increment) and about four times higher TPC (750.23 mg.100 g-1, or 258% increment) as compared to non-sprouted seeds

Some Physical Properties of Germinated Brown Rice

Germinated brown rice (GBR) has been recognized as a functional food for its numerous health benefits. Various physical properties of brown rice (BR), white rice (WR) (6 % polishing), wet GBR (32 % moisture content, w.b) and dried GBR (10 % moisture content, w.b) of two local varieties viz. Swarna and Lalat were determined and compared. Physical dimensions, sphericity, true and bulk density, porosity, thousand grain weight, etc. were determined by standard methods. Axial dimensions of the grains, grain volume, grain surface area, thousand grain weight, and true density of both varieties increased after germination of BR. Grain length, width and thickness did not show significant differences between Swarna and Lalat cultivars. Bulk density of wet GBR and dried GBR for both varieties was less than that of BR and WR

Determination of Gamma-aminobutyric Acid in Germinated Brown Rice by HPTLC

Gamma-aminobutyric acid (GABA) is a neurotransmitter in the central nervous system, and regulates blood pressure, heart rate, sensation of pain and anxiety, lipid levels in serum and assist in insulin secretion to prevent diabetes. GABA, a bioactive component is known to accumulate in rice during germination process. In this study, an attempt was made to investigate the effect of germination process on GABA levels in selected local rice cultivars (Swarna and Lalat) of Odisha, India. High-performance thin layer chromatography (HPTLC) was used for determination of GABA concentration in germinated brown rice (GBR), white rice (WR) and brown rice (BR). Results showed that GABA content in GBR is 1.5 and 2 times more than that in BR and WR, respectively