Analysis of Proximate, Functional, and Mineral Composition in Processed Black Rice (Oryza sativa L. indica) Flours: A Comparative Exploration
Authors
-
Department of Nutrition and Dietetics, Periyar University, Salem - 636011, Tamil Nadu ,IN
Hymie Cherik R. Sangma -
Department of Nutrition and Dietetics, Periyar University, Salem - 636011, Tamil Nadu ,INS. Parameshwari
DOI:
https://doi.org/10.18311/jnr/2024/35735Keywords:
Black Rice, Functional, Mineral, Proximate, Roasting, SoakingAbstract
Black rice is utilised to make successful nutraceutical food products because of its high nutrient content. This study sought to determine the proximate compositions, functional compositions, and mineral compositions of processed black rice flour based on different processing methods (Raw, Soaked, and Roasted). The analytical procedures for the processed flours were designed using the standard methodology. The proximate analysis of processed black rice flour revealed a differentiation at (p<0.01) in every parameter except the moisture content of raw and soaked flour. The functional properties of processed black rice flour range from 1.0 to 1.17 g/g for water absorption capacity, 2.21 to 2.43 g/g for oil absorption, and 1.8 to 2.2% for foaming capacity, with raw, soaking, and roasted black rice flour viscosities being 986.0 cP, 997.0 cP, and 951.0 cP, respectively. Bulk density ranged from 1.77 to 1.82 g/cm3. Compared to other processed flours, raw black rice flour greatly showed increased oil absorption and foaming capacity, whereas soaked black rice flour dramatically increased viscosity and bulk density. Raw black rice flour exhibited the highest composition of minerals (phosphorus, potassium, calcium, magnesium and iron) followed by soaked and roasted flours (p<0.01). The roasted black rice flour contained the highest levels of sodium. The investigation's findings demonstrated that raw black rice flour outperformed other processed black rice flour in terms of several proximate, functional, and mineral aspects, proving to be appropriate for the creation of a range of novel food products with positive health effects.
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Copyright (c) 2024 Hymie Cherik R. Sangma, S. Parameshwari (Author)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Accepted 2024-02-06
Published 2024-04-30
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