Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Nutrient Content of Sprouted Brown Rice

Sunil Kumar Biswas
Principal Scientific Officer
Grain Quality and Nutrition Division, BRRI

Khandaker Aminul Kabir
chief Scientific Office and head
Grain Quality and Nutrition Division, BRRI

Abstract/ Executive Summary:

There are reports that sprouted rice is much more nutritious than normal rice. The start of sprouting activities dormant enzymes in the grain and supplies the best nutrition. Therefore a study was undertaken to measure the effect of sprouting on protein, fiber, ash and two amyno acids glutamate and gamma amino butyric acid. Brown rice and sprouted brown rice were analyzed for protein, fiber, ash content, and amino acids glutamate and γ-amino butyrate. Results indicated that sprouted brown rice contained higher protein (9.9-11.4%), crude fiber (1.1-2.1%) and γ-amino butyric acid (7.4-12mg/100g) content than non-sprouted brown rice. Glutamate content was higher in non-sprouted brown rice.

Keywords: Sprouted brown rice, Protein, Fiber, Ash and amino acid

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2003

End Date: 01-06-2004

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To measure the effect of sprouting on protein, fiber, ash and two amino acids glutamate and gamma amino butyric acid.

Methodology:

Kajalsail, Monteshor, Moulata, Sadamota, BR22, BR23, BRRI dhan31, BRRI dhan40 and BRRI dhan41 were used in this study. The varieties were dehulled to produce brown rice. A part of brown rice was soaked in water for 22 hours at approximately 32⁰C. Almost 90% brown rice sprouted with a 0.5-1.0 mm radical/plomul bud. The sprouted brown rice was dried in the sun. A portion of brown rice was milled to removed 10% bran polish removal. Non-sprouted, sprouted brown rice and milled rice were analyzed for protein, fiber, ash and two amino acids (glutamate and γ-amino butyric acid).

Source of Information: BRRI Annual Report 2003-2004, Page no. 21, BRRI, Gazipur-1701.

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Protein content in brown rice varied from 8.8 to 9.7%. The highest was for Monteshor and the lowest for BR23 and BRRI dhan41. Crude fiber content varied from 1% to 2% in non-sprouted brown rice with a mean of 1.21±0.50%. Milling reduced fiber content to 0.54±0.15% from brown rice. Sprouting increased the fiber content in the grain. Fiber content in sprouted grain varied from 1.1 to 2.1%, the highest being for BR23 and the lowest for BRRI dhan41. The mean fiber content of sprouted grain was 1.50±0.37%. Ash content in non-sprouted brown rice varied from 1 to 1.8%, mean being 1.4±0.2%. Retained ash in the residual milled rice varied from 0.4 to 0.9 with a mean of 0.6±0.17%. Ash content decreased in sprouted brown rice and the content varied from 1 to 1.7%. Glutamic acid and γ-amino butyric acid in non-sprouted brown rice varied from 2.8 to 11.5 mg/100g and 0.3 to 2.6mg/100g respectively. Sprouted brown rice had 1.4 to 4.7 mg/100g glutamic acid and 7.4-12.0mg/100g γ-amino butyric acid were 3.2±1.3 and 9.2±1.6/100g respectively in non-sprouted and sprouted brown rice. There was an increase in the content of γ-amino butyric acid for sprouted grain over the non-sprouted grain. These results indicated that sprouted grain provided increased quantity of γ-amino butyric acid and reduction of glutamic acid, which could have great impact on nutritional status of the population.

Knowledge Management: Report/Proceedings