Changes in Chemical Composition of Treated and Untreated Hungry Rice "Acha" (Digitaria exilis)


Authors

  • C.A. Echendu Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, PMB 7267, Umuahia, Abia State, Nigeria
  • I.C. Obizoba Department of Home Science, Nutrition and Dietetics, University of Nigeria, Nsukka, Nigeria
  • J.U. Anyika Department of Human Nutrition and Dietetics, Michael Okpara University of Agriculture, Umudike, PMB 7267, Umuahia, Abia State, Nigeria
  • P.C. Ojimelukwe Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, PMB 7267, Umuahia, Abia State, Nigeria

DOI:

https://doi.org/10.3923/pjn.2009.1779.1785

Keywords:

Crude protein, hungry rice, true nitrogen, true protein

Abstract

This study focused on the changes in the chemical composition of treated and untreated hungry rice “Acha”. Nutrient composition and antinutritional factors were studied using standard methods of analysis. The results of analyses revealed that hungry rice fermented for 108 h (FHR108) had significantly higher Crude Protein (CP) (9.94%), True Protein (TP) (9.34%), True Nitrogen (TN) (1.49%), Non-Protein Nitrogen (NPN) (0.10%) and fat (3.08%) (p<0.05). Fermentation for 48 h (FHR48) had the highest copper (Cu) (3.26 mg), manganese (Mn) (1.38 mg), zinc (Zn) (1.62 mg), phosphorus (Ph) (160.89 mg) and iodine (I2) (103.33 mcg) than others (p<0.05). Untreated Hungry Rice (UTHR) had the highest tannins (0.13 mg), phytate (1.22 mg) and Trypsin Inhibitors (TI) (38.45 mg). Based on this study, cooking and fermentation increased both proximate and mineral composition in treated samples but decreased antinutritional factors in most parameters tested. Cooking and fermentation could be used by most rural and poor urban dwellers to increase nutrient content of their diets.

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Published

15.10.2009

Issue

Vol. 8 No. 11 (2009)

Section

Research Article

License

Copyright (c) 2009 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Echendu, C., Obizoba, I., Anyika, J., & Ojimelukwe, P. (2009). Changes in Chemical Composition of Treated and Untreated Hungry Rice "Acha" (Digitaria exilis). Pakistan Journal of Nutrition, 8(11), 1779–1785. https://doi.org/10.3923/pjn.2009.1779.1785

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