Dietary Fiber Characteristics and Mineral Availability from Treated and Non-Treated Brown Rice
Agriculture, Forestry and Fisheries
Volume 3, Issue 5, October 2014, Pages: 401-404
Received: Sep. 19, 2014;
Accepted: Oct. 21, 2014;
Published: Oct. 30, 2014
Views 2785 Downloads 163
Trinidad Palad Trinidad, Food and Nutrition Research Institute, Department of Science and Technology, Dpartment of Science and Technology, Gen. Santos St., Bicutan, Taguig City, Metro Manila 1631, Philippines
Aida Casibang Mallillin, Food and Nutrition Research Institute, Department of Science and Technology, Dpartment of Science and Technology, Gen. Santos St., Bicutan, Taguig City, Metro Manila 1631, Philippines
Marco Pomida de Leon, Food and Nutrition Research Institute, Department of Science and Technology, Dpartment of Science and Technology, Gen. Santos St., Bicutan, Taguig City, Metro Manila 1631, Philippines
James David Santos Alcantara, Food and Nutrition Research Institute, Department of Science and Technology, Dpartment of Science and Technology, Gen. Santos St., Bicutan, Taguig City, Metro Manila 1631, Philippines
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.
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, Agriculture, Forestry and Fisheries.
Vol. 3, No. 5,
2014, pp. 401-404.
Feliciano RRA. 200a. Mineral availability from brown rice and milled rice: an in vitro assessment. Thesis, Department of Physical Sciences and mathematics, University of the Philippines (Manila), Manila, Philippines.
Prom-u-Thai C, Huang L, glan RP, Welch RM, Fukai S, Rerkasem B. 2006. Iron bioavailability and the distribution of anti-Fe nutrition biochemicals in the unpolished, polished grain and bran fraction of five geneotypes. J Sci Food Agric 86: 1209-1215.
Tuntowiroon M, Sritonkul N, Hulten-Rossander L, Pleehachinda R, Suawanik R, Brune M, Hallberg L. 1990. Rice and iron absorption in man. Eur J Clin Nutr 44:489-497.
Sisrichakwal PP, Tuntawiroon M, Sritongkul N, Kamchan A, Inchak T. 2006. Bioavailability of iron from high iron rice. In: Bioavailability 2006; Optimizing Dietary Strategies for better health in developing countries book of abstracts, Institute of Nutrition,Mahidol University, Bangkok, Thailand. P. 22.
Trinidad TP, Mallillin AC, Sagum RS, Briones DP, Encabo RR, Juliano BO. 2009. Iron absorption from brown rice/brown rice-based meal and milled rice/milled rice-based meal. Int J Food Sc Nutr 60(8):688-93.
Trinidad TP, Wolever TMS, Thompson LU. 1996. Availability of calcium for absorption in the small intestine and colon from diets containing available and unavailable carbohydrates: an in vitro assessment. Intl J Food Sc Nutr 47:83-88.
Gray J. 2006. Dietary fiber, definition, analysis, physiology and health. ILSI Europe Concise Monograph Series. P.8-9.
Association of Official Analytical Chemists. 2000. In: Horwitz W, editor. Official method of analysis 920.7, 923.03, 925.10, 922.06. 17th ed. AOAC Arlington, VA, USA vols I and II.
Association of Official Analytical Chemists 1995 a. Cereal foods. In: Cunniff P, editor. Official methods of analysis 16th ed. AOAC, Arlington, VA, USA. pp 1-49.
Association of Official analytical Chemists. 1995 b. Official method of analysis 991.43. Total, soluble and insoluble dietary fiber in foods. AOAC, Arlington, VA, USA. pp 7-9.
Association of Official Analytical Chemists. 1986. Official method of analysis, phytate in foods: anion exchange method. AOAC, Arlington, VA, USA. 69:667-670.
Earp CF, Ring SH, Rooney LW. 1981. Evaluation of several methods to determine tannins in sorghum with varying kernel characteristics. Cereal Chem 58:134-138.
McBurney and Thompson LU. In vitro fermentabilities of purified fiber supplements. J Food Sci 1987; 54:347-350.
Kapsokefalou M, Miller DD. (1993) Lean beef and beef fat interact to enhance non-heme iron absorption in rats. J Nutr 123:1429-1434.
Simpson RJ, Peters T (1987) Transport of ferrous across lipid bilayers: possible role of free fatty acids. Biochim Biophys Acta 898:187-195.
Quian M, Eaton JW. (1991) Iron translocation by free fatty acids. Am J Pathol 139:1425-1434.
Wapnir RA, Lee SY. (1990) Zinc intestinal absorption effect of free fatty acids and triglycerides. J trace Elem Exp Med 3:255-265.
Chen WJL, Anderson JW, Jenkins DJA. (1984) Propionate may mediate the hypocholesterolimic effects of certain soluble fibers in cholesterol-fed rats. Proc Soc Exp Biol Med. 175:215-218.