FERMENTATION AND RELATIVE NUTRITIVE VALUE OF RICE MEAL AND CHIPS

Abstract

ABSTRACTA natural lactic acid fermentation of rice meals produced a significant (P < 0.05) increase in isoleucine, lysine, relative nutritive value and riboflavin content of the meals. Niacin and thiamin decreased significantly (P < 0.05) during fermentation. Although the levels of isoleucine, lysine and riboflavin decreased during making of rice chips, the chips still contained more of these nutrients than the control chips made from unfermented meal. Chips made from fermented rice meal and control rice meal were generally acceptable, thus showing that acceptable foods could be made from fermented rice meal.