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Impact of germination on the techno-functional properties, nutritional composition, and health-promoting compounds of brown rice and its products: A review.
Chinma, Chiemela Enyinnaya; Adedeji, Olajide Emmanuel; Jolayemi, Olusola Samuel; Ezeocha, Vanessa Chinelo; Ilowefah, Muna Abdulsalam; Rosell, Cristina M; Adebo, Janet Adeyinka; Wilkin, Jonathan D; Adebo, Oluwafemi Ayodeji.
Afiliação
  • Chinma CE; Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria.
  • Adedeji OE; Food Innovation Research Group, Department of Biotechnology and Food Technology, University of Johannesburg, Gauteng, South Africa.
  • Jolayemi OS; Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria.
  • Ezeocha VC; Department of Food Science and Technology, Federal University of Technology Akure, Akure, Nigeria.
  • Ilowefah MA; Department of Food Science and Technology, Michael Okpara University of Agriculture Umudike, Umudike, Nigeria.
  • Rosell CM; Department of Food Technology, Faculty of Engineering and Technology, Sabha University, Sabha, Libya.
  • Adebo JA; Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Spain.
  • Wilkin JD; Department of Food and Human Nutritional Science, University of Manitoba, Winnipeg, Canada.
  • Adebo OA; Food Evolution Research Laboratory, School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Johannesburg, South Africa.
J Food Sci ; 89(1): 8-32, 2024 Jan.
Article em En | MEDLINE | ID: mdl-37997506
Rice is a popular grain and forms part of the daily diet of people throughout the world. However, the consumption of rice and its products is sometimes limited by its high glycemic index due to its high starch content, low protein content and quality, and low bioavailability of minerals due to the presence of anti-nutritional factors. This has partly stimulated research interest in recent times toward the use of bioprocessing techniques such as germination as cheap and natural means to improve the nutritional quality, digestibility, and health properties of cereals, including rice, to partially achieve nutrition and food security in the developing regions of the world. This review highlights the impact of germination on the nutritional quality, health-promoting properties, and techno-functional characteristics of germinated brown rice grains and their products. The review demonstrated that germinated rice grains and their products have improved nutritional quality and digestibility, modified functional properties, and showed antioxidant, anti-inflammatory, anti-diabetic, anti-obesity, anti-cancer, and anti-cardiovascular activities. Germination appears to be a suitable bioprocessing method to improve the nutritional quality and bioactive constituents and modify the techno-functional properties of rice grains for diverse food applications and improved global nutrition and food safety.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza Limite: Humans Idioma: En Ano de publicação: 2024 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza Limite: Humans Idioma: En Ano de publicação: 2024 Tipo de documento: Article