The Differences of Nutritional Composition and Antioxidant Activity between Plain and Black Rice Bran-fortified Goat Milk Yogurt

Abstract

Yogurt is one of the health-functional superfoods that obtained from milk fermentation. Goat milk yogurt provides an excellent healthy value due to high nutritional composition and bioactive peptides. Rice bran is a nutrient-rich by-product that has been used as livestock feed and pet food. Black rice bran has good nutritional values, high phenolic and bioactive compounds. Bioactive compound has beneficial in human and animal health, such as antioxidant activity. Considering those health benefits, this study aimed to evaluate the difference of nutritional composition (protein, fat, water, ash, and carbohydrate content) and antioxidant activity between plain and black rice bran-fortified goat milk yogurt. This study used Completed Randomized Design (CRD) with a single treatment factor and 3 repetitions. Nutritional value was obtained by proximate analysis and the antioxidant activity was evaluated with the 2,2-diphenyl-1-picrylhydrazyl (DPPH)radical scavenging activity. The average nutritional values of plain goat milk yogurt was 2.65% protein, 7.51% fat, 84.62% water, 0.81% ash, and 4.41% carbohydrate while the average nutritional value of black rice bran-fortified goat milk yogurt was 3.42 % protein, 6.03% fat, 81.99% water, 0.88% ash, and 7.68% carbohydrate. The average antioxidant activity value in plain goat milk yogurt was 593.72 mg/ml while the average antioxidant activity value for black rice bran-fortified goat milk yogurt was 382.71 mg/ml. The results showed that there were differences in nutritional composition between those two types of yogurt, and black rice bran-fortified goat milk yogurt had higher antioxidant activity.