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Assessment of nutritional value of overnight soaked cooked rice over unsoaked cooked rice
Abstract
For centuries, it has been a practice to consume overnight soaked rice in many South Indian families. Having known the health benefits of the soaked rice, the habit of consuming as a breakfast continued for generations. Due to globalization and increased affordability, this has been replaced with hot breakfast and consumption of overnight soaked boiled rice was left behind. Soaked rice is rich in B6, B12 vitamins and is a source of beneficial bacteria which helps in digestion and boosts immunity. The given samples of normal cooked rice and overnight soaked cooked rice are tested for carbohydrate, crude protein, fat/oil and fibre content. The rice which was overnight soaked cooked rice was found to have more nutrient content than unsoaked cooked rice. There is an increase in energy, protein, fat, carbohydrate, fibre content and minerals. Eating fermented rice for breakfast was an old custom among the farmers. It has been proved that overnight soaked cooked rice acts as a healthy breakfast and would play an important role in the health of today's young generation.
... This process increases vitamin B6 and B12 content. This process also increases beneficial bacteria, which helps in digestion, improves gut health and boosts immunity [28]. ...
... It adds many important nutrients like calcium, magnesium, iron and phosphorus. Cooking in a clay pot needs much less oil [28,30]. (Clay pots available today are often glazed with substances containing lead, mercury and others which are hazardous for health. ...
... A popular dish was cooked rice that is then soaked in water and allowed to ferment overnight. The superfluent water with added salt is an excellent hydrating agent in the hot and humid summers, while the fermentation improves the bioavailability of iron, potassium, and calcium by several folds, providing B-complex vitamins, especially B12, and probiotics [28]. The resistant starch (it was not heated the next day) reduced the GI. ...
Nutrition is crucial for maintaining normal growth, development, and glycemic control in young people with diabetes (PwD). Undue restrictions cause nutrient deficiencies as well as poor adherence to meal plans. Widespread availability of low-cost, ultra-processed, and hyperpalatable food is further damaging. Most families struggle to find ways to provide nutritious, yet attractive, food with a low glycemic index (GI). India is one of the oldest continuous civilizations with a rich and diverse cultural and culinary heritage. Traditional dietary practices, including the centuries-old ‘Thali’ (meaning plate) concept, emphasize combinations (grains, lentils, vegetables, dairy, spices, prebiotics and probiotics, and fats) of local, seasonal, and predominantly plant-based ingredients. These practices ensure that all of the necessary food groups are provided and fit well with current evidence-based recommendations, including the International Society for Pediatric and Adolescent Diabetes (ISPAD) 2018 Guidelines. Techniques for the preparation, cooking, and preservation of food further impact the GI and nutrient availability. These practices benefit nutrient density, diet diversity, and palatability and thus improve adherence to meal plans and glycemic control. This narrative review describes the ancient wisdom, food composition, and culinary practices from across India which are still valuable today. These may be of benefit worldwide to improve glycemic control as well as quality of life, especially in PwD.
... It has been reported that soaking is effective in increasing the minerals and vitamins (B6 and B12), insoluble fiber and bioactive components in rice (37). As for soy and almond milk, fermentation with the use of lactic acid bacteria breaks down the anti-nutritional 3.20-3.30 ...
In recent years, the demand of consumers for products rich in protein is of significant growth. Due to its structure in tissues, protein is considered an essential nutrient for maintenance and growth. It is well known that dairy foods differ from plant-based milk alternatives in their composition. In addition to protein content, nutrients in milk and plant-based beverages vary greatly in composition and content, such as: Calcium, fiber and fat. The nutritional quality of dairy protein sources depends on both their amino acid composition and bioavailability. Indeed, dairy products are considered to be excellent sources of proteins with high Digestible Indispensable Amino Acid Score (DIAAS) values varying from 100 to 120. However, plant proteins are considered to have generally lower essential amino acid contents and lower DIAAS values than dairy proteins. For example, pea and rice proteins are known to have medium and lower DIAAS with values of 62 and 47, respectively. The present review is dedicated to study the nutritional quality of animal and plant-based milk alternatives, where a focus on protein composition and amount are determined.
... Previous studies conducted on the physicochemical properties of rice bran-based beverages showed that the bran beverages had a lower ratio of total soluble solids and viscosity than soy-based beverages (Faccin et al., 2009;Issara & Rawdkuen, 2016). In another study conducted by Sharma and Gayathri (2018), it was reported that the overnight soaking of rice before preparing beverage resulted in significantly increased contents of minerals, watersoluble vitamins especially B₆ and B₁₂, insoluble fiber, and other functional components. The authors further allowed the soaked rice to ferment naturally by lactic acid bacteria, which broke down the antinutritional factors and enhanced the bioavailability of essential minerals such as calcium, magnesium, and iron. ...
Plant-based beverages are gaining popularity among consumers who are seeking alternative and environmentally sustainable options to traditional dairy drinks. The food industry is therefore developing a range of affordable, convenient, desirable, nutritional, and sustainable plant-based milk alternatives. This chapter provides an overview of the current knowledge on fundamental processing steps to convert plant material into plant-based beverages, what are processing challenges for different plant sources, how to overcome these challenges and potential quality deficiencies, and what are the opportunities to maximize textural, nutritional, and sensory aspects of plant-based beverages.
... Sharma & Gaytri (2018) [13] ...
The objective of this study was incorporation of Rice Green gram and Finger millet flour in weaning food formulation and evaluating nutritional quality and sensory quality of the products. The premix is prepared using germination process, and the blend formulation involving incorporation of Rice, Green gram and Finger millet, flour. The analysis undertaken in this study was infant food proximate composition and functional properties of the product such as protein, fat, moisture, ash content and mineral concentration. The results show that the ratio of Rice: Green gram: Finger millet flour respectively is the optimal incorporation. Sensory analysis and proximate analysis showed that incorporation of Rice, Green gram and Finger millet, flour significantly improved all nutritional characteristics and sensory qualities. The moisture is slightly increased compared with the change in the storage period, study on the shelf life of the product is revealed that Compared with low-density polyethylene, high-density polyethylene is the best barrier to air, moisture and microorganisms because the Compared with low-density polyethylene, the fat content and ash content of high-density polyethylene are significantly reduced, and significant increase in moisture was lesser in High density polyethylene.
... Also, soaking is effective in increasing the minerals and vitamins (B 6 and B 12 ), insoluble fiber and bioactive components. This is kept for natural fermentation, where lactic acid bacteria will break down the anti-nutritional factors and enhance the calcium, magnesium, iron content, which increases the beneficiary bacteria that helps in digestion and immunity of other internal organs (Sharma and Gayathri 2018). ...
Nutraceutical and functional food market are one of the fastest-growing food segments in the newer food product development category. In the recent past, focus of beverage industry has shifted towards making food more nutritious and functionally enriched. To load the food with nutraceutical functionality, herbal sources having target functional compounds are either directly used as food or for separation of target compounds. Among beverages, milk is considered as a wholesome complete food providing macro (fat, proteins, and carbohydrates) and micronutrients (calcium, selenium, riboflavin, vitamin B12, and pantothenic acid vitamin B5) in balanced proportions. However, limited access to milk in some regions of globe, low availability of certain minerals (iron), vitamins (folate), and other biomolecules (amino acids) compounded with issues like milk allergy, lactose intolerance, and hypercholesterolemia have forced some specific population groups to search for better milk alternatives which are more or at least equi-nutritional to conventional milk. Plant-based wholesome or blended milk analogs are better studied as inexpensive alternates to conventional milk for people who are in search of better alternates for one or other reason. The market of milk analogs is currently dominated by soya bean milk, oat milk, coconut milk, hemp milk, cocoa milk, multigrain milk etc. most of which are produced by controlled fermentation which owes to their functional bioactive composition. Such analogs are appreciated for their functionally active components which are often correlated to their health-promoting and disease-preventing properties. One major advantage of analogs over conventional milk is that the energy input per unit of milk produced is much less compared to animal milk while there is always an opportunity to manipulate their composition based on demand. However, the major limiting factor in the acceptance of such non-conventional beverages is their challenging production technology and poor sensory profile which is true particularly for beverages derived from legumes. These challenges provide an opportunity for both industries and research personals to put in major concerted efforts in the field of functional bioactive food segment to produce tailor-made novel beverages which are nutritional, economic and have improved functionality. Keeping in view the potential of plant-based milk alternates and associated challenges the aim of the present review is to give a scientifically comparative and conclusive overview of the present status, market potential, and health concerns of plant-based nondairy milk beverages.
Food analogs represent foods substitutes with attractive features for consumers, including “free-from” properties, for cholesterol, allergens, hormones, and antibiotic residues; with high content of vitamins, minerals, bioactive phytochemical compounds, dietary fibers (including prebiotics), and active probiotics. Despite these functional characteristics, food analogue formulation and production are dependent on additives used to achieve consumer acceptability. In this sense, it is of great interest to develop strategies to emulate conventional foods’ sensorial and nutritional characteristics with minimal additive use. Such strategies may include the use of fermentative microbiological species and microbial metabolites, to ensure nutritional and safety aspects in food analogues. Hence, the objective of this chapter is to address the microbiological approaches present in the production of food analogues based on the use of microbial processes for the preservation and control of nutritional and safety aspects in food analogues, maintaining sensory properties and quality of the final product.
Beverage industry has significantly evolved in formulating diverse products to meet the requirements of nutraceutical or functional food category. In this context, plant-based extracts from diverse sources such as soybean, almond, coconut, oat, pulses, and rice called plant-based milk alternatives (PBMAs) or analogs form an integral component of beverage industry. The growth in the PBMA industry could be attributed to various reasons, namely, dietary preferences, and nutritional needs. Additionally, the plant-based milk products are rich sources of health-promoting bioactives and are devoid of cholesterol and ecologically require less energy input per unit of milk production and thus are much appreciated. Nevertheless, there are technological bottlenecks in developing a wholesome substitute for cow’s milk owing to different physicochemical properties of PBMAs. This chapter discusses various sources of PBMAs, their nutritional composition, blending of PBMAs for nutritional complementation effect and to improve the sensory profile of the product and the need for post-harvest technological intervention, alternate strategies, and challenges ahead in the production process of PBMAs.
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