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KMID : 0665220100230010001
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Korean Journal of Food and Nutrition
2010 Volume.23 No. 1 p.1 ~ p.7
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Study on the Nutritional Components of Non-Fermented Rice Bran and Fermented Rice Bran
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Choi Hyun-Im
Lee Bok-Kyu
Kim Soo-Jung
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Abstract
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In this study, nutritional analysis was done on regular rice bran and fermented rice bran toward increasing their availability and use. Regular and fermented rice bran were extracted 10 times at for 4 hours each with water, extracted with 60% ethanol at for 4 hours, then concentrated and extracted twice by freeze-drying. When rice bran was fermented, moisture, protein, and ash contents increased, while fats and carbohydrates decreased. Out of fatty acids, the saturated fatty acid content of regular rice ran was found to be 17.7%, and 20.5% when fermented while the unsaturated fatty acid components of rice ran and fermented rice bran were found to be 82.3 and 79.5%, respectively. In both kinds of bran, palmitic acid, oleic acid and linoleic acid represented over 90% of the fatty acid content. In rice bran the fatty acid composition was 15.1% palmitic acid, 40.6% oleic acid and 39.5% linoleic acid, while that of fermented rice bran was 13.2% palmitic acid, 43.2% oleic acid and 31.3% linoleic acid. Out of free sugars fermented rice bran contained 0% fructose, 0.0099% glucose, 0.0039% maltose and 0.3233% sucrose. These results with which those of regular rice bran were silmilar were according to the normal sugar composition of rice in general. The vitamin C content of rice bran was 53 mg/100 g and that of fermented rice bran 7 mg/100 g. In neither kind of rice bran was vitamin A detected. Out of 18 minerals analyzed, Ca, K, Mg, and Mn were the most abundant minerals in both kinds of rice bran. Fermented rice bran had a higher K content with 3,163 mg/100 g, than normal rice bran, Mg content was 1,178 mg/100g. Fermented rice bran had a higher total mineral content.
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KEYWORD
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rice bran, fermented, component, component analysis, vitamin, fatty acid
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