The effect of grain and rice germination process on the chemical properties of rice flour

Loss of nutrients in rice is usually caused by the post-harvest stage, which is not handled correctly. Nutrient loss during grain processing into rice can be prevented by going through a process called germination. Germination is the beginning of plant development, especially in grains. Rice with hi...

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Bibliographic Details
Main Authors: Tajuddin, Kurniati, Rahman, Andi Nur Faidah, Tahir, Mulyati M., Mahendradatta, Meta
Format: Conference Proceeding
Language:English
Subjects:
Carbohydrates
Chemical analysis
Chemical properties
Flour
Germination
Grain
Nutrients
Rice
Wet milling
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Summary:Loss of nutrients in rice is usually caused by the post-harvest stage, which is not handled correctly. Nutrient loss during grain processing into rice can be prevented by going through a process called germination. Germination is the beginning of plant development, especially in grains. Rice with high nutrition can be produced from grain germination and rice germination processes. The grain germination process is made by soaking grain, curing, drying, and milling. Thus, the germination method is expected to retain nutrients in the grain. The purpose of the study was to determine the effect of grain germination and rice germination processes on the physicochemical characteristics of the rice flour produced. This research was carried out in several stages, such as the germination process, grain milling, and milling processes into flour. The flour milling process used is the wet milling method. The results obtained were that the process of grain germination and rice germination affected changes in the chemical analysis produced, namely increasing nutrients or nutritional components such as carbohydrates, protein, and fiber content in germinated rice flour.
ISSN:0094-243X
1551-7616
DOI:10.1063/5.0119401