Effect of temperature and relative humidity on chemical analysis of red rice germination

Abstract

Abstract Germinated rice (GR) is known as nutritional rice due to the higher content of nutrients compared to the conventional brown rice, such as antioxidant i.e. gamma-amirobutyric acid (GABA), gamma-oryzanol, phenolic, and essential amino acid (lysine and niacine), 3 times vitamin B1 and B2, some minerals, and 4 times the dietary fiber. Generally, GR is made from germinated rice. However, in this research, the GR was made from germinated grain. The purpose of this study was to analyze the chemical properties (protein, carbohydrate, ash, fat, minerals (Fe, Mg, Mn), vitamins (B1, B2, B6), and antioxidant activity of GR which that germinated in various temperature and relative humidity (RH) condition. The method used in this research divided into two stages: first, determining the fastest germination time of temperature (room, 20 °C, and 30 °C) and RH (room, 70, 80, and 90%) treatments. The second, determining the effect of the best treatment on the chemical analysis germinating red rice. This study used a complete randomized design method with two replications. The results showed that temperature and RH influenced the chemical analysis of red rice germinated by increasing vitamin B6, ash content, carbohydrate content (room and 20 °C, 90% RH treatments), and fat content (30 °C, 90% RH treatment). But decreasing the protein, vitamin B1, and some minerals such as Fe, Mg and Mn compared to non-germinated red rice. In addition, all treatments had strong antioxidant activity.

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