Background: Brown rice has greater mineral content than milled rice. However, due to high dietary fiber and phytic acid content, mineral absorption may be suppressed. Objective: To determine the dietary fiber characteristics and mineral availability from treated and non-treated brown rice. Materials and Methods: Four varieties of cooked brown rice were used in the study and the same treated to extend the shelf-life of brown rice. Freeze-dried samples were analysed for proximate composition, dietary fiber, phytic acid, iron, zinc and calcium content using standard methods. Mineral availability and dietary fiber fermentation were determined in vitro. Results: The dietary fiber content of treated brown rice (11.0±0.6 – 11.7±0.1) was significantly greater than that of non-treated brown rice (5.5±0.5 -6.4±0.2; P<0.05). The mineral content and availability from treated and non-treated brown rice did not differ significantly except for mineral availability. Dietary fiber and phytic acid did not show inhibitory effect on mineral availability from both brown rices. The dietary fiber content from both brown rices was fermentable producing short chain fatty acids with greater amounts of propionate. Conclusion: Treated and non-treated brown rice are good sources of minerals and dietary fiber, found to be fermentable, and did not inhibit mineral availability.
| Published in | Agriculture, Forestry and Fisheries (Volume 3, Issue 5) |
| DOI | 10.11648/j.aff.20140305.22 |
| Page(s) | 401-404 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2014. Published by Science Publishing Group |
Brown Rice, Dietary Fiber, Minerals
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APA Style
Trinidad Palad Trinidad, Aida Casibang Mallillin, Marco Pomida de Leon, James David Santos Alcantara. (2014). Dietary Fiber Characteristics and Mineral Availability from Treated and Non-Treated Brown Rice. Agriculture, Forestry and Fisheries, 3(5), 401-404. https://doi.org/10.11648/j.aff.20140305.22
ACS Style
Trinidad Palad Trinidad; Aida Casibang Mallillin; Marco Pomida de Leon; James David Santos Alcantara. Dietary Fiber Characteristics and Mineral Availability from Treated and Non-Treated Brown Rice. Agric. For. Fish. 2014, 3(5), 401-404. doi: 10.11648/j.aff.20140305.22
AMA Style
Trinidad Palad Trinidad, Aida Casibang Mallillin, Marco Pomida de Leon, James David Santos Alcantara. Dietary Fiber Characteristics and Mineral Availability from Treated and Non-Treated Brown Rice. Agric For Fish. 2014;3(5):401-404. doi: 10.11648/j.aff.20140305.22
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Download@article{10.11648/j.aff.20140305.22,
author = {Trinidad Palad Trinidad and Aida Casibang Mallillin and Marco Pomida de Leon and James David Santos Alcantara},
title = {Dietary Fiber Characteristics and Mineral Availability from Treated and Non-Treated Brown Rice},
journal = {Agriculture, Forestry and Fisheries},
volume = {3},
number = {5},
pages = {401-404},
doi = {10.11648/j.aff.20140305.22},
url = {https://doi.org/10.11648/j.aff.20140305.22},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.aff.20140305.22},
abstract = {Background: Brown rice has greater mineral content than milled rice. However, due to high dietary fiber and phytic acid content, mineral absorption may be suppressed. Objective: To determine the dietary fiber characteristics and mineral availability from treated and non-treated brown rice. Materials and Methods: Four varieties of cooked brown rice were used in the study and the same treated to extend the shelf-life of brown rice. Freeze-dried samples were analysed for proximate composition, dietary fiber, phytic acid, iron, zinc and calcium content using standard methods. Mineral availability and dietary fiber fermentation were determined in vitro. Results: The dietary fiber content of treated brown rice (11.0±0.6 – 11.7±0.1) was significantly greater than that of non-treated brown rice (5.5±0.5 -6.4±0.2; P<0.05). The mineral content and availability from treated and non-treated brown rice did not differ significantly except for mineral availability. Dietary fiber and phytic acid did not show inhibitory effect on mineral availability from both brown rices. The dietary fiber content from both brown rices was fermentable producing short chain fatty acids with greater amounts of propionate. Conclusion: Treated and non-treated brown rice are good sources of minerals and dietary fiber, found to be fermentable, and did not inhibit mineral availability.},
year = {2014}
}
TY - JOUR T1 - Dietary Fiber Characteristics and Mineral Availability from Treated and Non-Treated Brown Rice AU - Trinidad Palad Trinidad AU - Aida Casibang Mallillin AU - Marco Pomida de Leon AU - James David Santos Alcantara Y1 - 2014/10/30 PY - 2014 N1 - https://doi.org/10.11648/j.aff.20140305.22 DO - 10.11648/j.aff.20140305.22 T2 - Agriculture, Forestry and Fisheries JF - Agriculture, Forestry and Fisheries JO - Agriculture, Forestry and Fisheries SP - 401 EP - 404 PB - Science Publishing Group SN - 2328-5648 UR - https://doi.org/10.11648/j.aff.20140305.22 AB - Background: Brown rice has greater mineral content than milled rice. However, due to high dietary fiber and phytic acid content, mineral absorption may be suppressed. Objective: To determine the dietary fiber characteristics and mineral availability from treated and non-treated brown rice. Materials and Methods: Four varieties of cooked brown rice were used in the study and the same treated to extend the shelf-life of brown rice. Freeze-dried samples were analysed for proximate composition, dietary fiber, phytic acid, iron, zinc and calcium content using standard methods. Mineral availability and dietary fiber fermentation were determined in vitro. Results: The dietary fiber content of treated brown rice (11.0±0.6 – 11.7±0.1) was significantly greater than that of non-treated brown rice (5.5±0.5 -6.4±0.2; P<0.05). The mineral content and availability from treated and non-treated brown rice did not differ significantly except for mineral availability. Dietary fiber and phytic acid did not show inhibitory effect on mineral availability from both brown rices. The dietary fiber content from both brown rices was fermentable producing short chain fatty acids with greater amounts of propionate. Conclusion: Treated and non-treated brown rice are good sources of minerals and dietary fiber, found to be fermentable, and did not inhibit mineral availability. VL - 3 IS - 5 ER -
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