Abstract
Germinated brown rice (GBR) is brown rice (BR) that has been germinated. GBR accumulates more nutrients and has a softer texture than BR. The aim of this study was to ferment GBR and BR using Bacillus natto and to investigate the functionality of the fermented products compared with white rice (WR) as a control. After fermentation with B. natto, the crude ash, total essential amino acids, and fat contents of each sample increased, while the crude protein content decreased. Moreover, the γ-aminobutyric acid and γ-oryzanol contents decreased, while the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging increased significantly in all fermented samples. The nattokinase activity (FU/g) of the fermented products was highest for GBR (43.11), followed by BR (19.62), and lowest for WR (12.24). Collectively, these results indicate that GBR fermented with B. natto yields better nutritional value and functional properties than fermented BR or WR.
Highlights
Germinated and Non-GerminatedWith an increase in people’s awareness of health, the preference for whole grains over refined food is increasing in popularity, and brown rice (BR) and germinated brown rice (GBR) have gradually replaced white rice (WR) as staple foods [1]
GBR had the highest content of crude ash, crude fat, and crude protein
Comparable contents of these components were found in BR, whereas the lowest content of each component was observed in WR
Summary
With an increase in people’s awareness of health, the preference for whole grains over refined food is increasing in popularity, and brown rice (BR) and germinated brown rice (GBR) have gradually replaced white rice (WR) as staple foods [1]. Rice bran is nutrient-rich, containing polyunsaturated fatty acids, a vitamin B complex, vitamin E, γ-oryzanol, dietary fiber, etc. Researchers have found that germination treatment can improve these sensory shortcomings of BR. The chemical compositions of rice change drastically. The content of the significant and functional component, γ-aminobutyric acid (GABA), is substantially increased with increasing germination time. It has been reported that GABA is an inhibitory transmitter in the mature brain [7]
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