Effect of germination on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria
| Autor: | Chiemela Enyinnaya Chinma, Raliat Ozavize Ohiare, Nahemiah Danbaba, Omotade Comfort Simon, Julian Chukwuemeka Anuonye |
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| Rok vydání: | 2015 |
| Předmět: |
Antioxidant
Chemical Phenomena Phytic Acid Starch medicine.medical_treatment Potassium Flour Nigeria chemistry.chemical_element Germination Rice flour Antioxidants Analytical Chemistry chemistry.chemical_compound medicine Magnesium Food science Plant Proteins Phytic acid Chemistry Phosphorus fungi food and beverages Oryza General Medicine Standard methods Agronomy Food Science |
| Zdroj: | Food Chemistry. 185:454-458 |
| ISSN: | 0308-8146 |
| Popis: | This study determined the effect of germination (48 h) on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria. Local rice varieties (Jamila, Jeep and Kwandala) were evaluated and compared to an improved variety (MR 219). Physicochemical and antioxidant properties of flours were determined using standard methods. Protein, magnesium, phosphorus, potassium and antioxidant properties of rice flours increased after germination while phytic acid and total starch contents decreased. Foaming capacity and stability of rice flours increased after germination. Germination resulted to changes in pasting and thermal characteristics of rice flours. Germinated rice flours had better physicochemical and antioxidant properties with reduced phytic acid and starch contents compared to MR 219, which can be utilized as functional ingredients in the preparation of rice-based products. |
| Databáze: | OpenAIRE |
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