Modification of dry grain processing for rice nutrition produced

1st International Conference on Food Security and Sustainable Agriculture in The Tropics

农业科学;经济学

Rahman, A.N.F.^1 ; Genisa, J.^1 ; Dirpan, A.^1 ; Badani, A.A.^1

Department of Food Science and Technology, Faculty of Agriculture, Hasanuddin University, Makassar, South Sulawesi

90245, Indonesia^1

关键词: Aleurone layers;    Ash contents;    Grain drying;    Grain processing;    Nutrient contents;    Nutritional value;    Protein contents;    Staple food;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/157/1/012036/pdf
DOI  :  10.1088/1755-1315/157/1/012036

学科分类：农业科学（综合）

来源: IOP

【 摘 要 】

Rice is a staple food for people in Indonesia that provides high energy and nutrients of up to 360 calories per 100 g. Based on the research it was known that the nutrient content in rice will increased by soaking. This is suspected because the nutrient content in the aleurone layer adsorbed to the endosperm. The purpose of this research was to know the effect of dry grain immersion on the nutrition of rice produced. The method of this research was conducted through some stages: 1. Preparation of raw materials, 2. Grain immersion, 3. Grain drying, 4. Peeling chaff, 5. Testing the nutritional value of rice. The research was processed by using factorial randomized complete random design (RCRD) with three replications. The result showed that soaking the grain for 12 hours has the highest nutritional value increases compared to the control. Proximate test resulted from the best treatment were: protein content of 8.26%, ash content of 0.42% and thiamine content of 0.023%.