Nutritional changes in germinated legumes and rice varieties
Proximate content and fatty acid composition of germinated and non-germinated legumes (kidney, mung, soy bean and peanut) and rice varieties (red, black, Barrio, brown and milled) were evaluated. In germinated samples, moisture content increased significantly while carbohydrate, protein and fat were...
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| Format: | Article |
| Language: | English English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24656/ http://psasir.upm.edu.my/id/eprint/24656/1/24656.pdf |
| _version_ | 1848845095433928704 |
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| author | Azlan, Azrina Amom, Zulkhairi Megat Radzi, Megat Rusydi C. W., Noraliza |
| author_facet | Azlan, Azrina Amom, Zulkhairi Megat Radzi, Megat Rusydi C. W., Noraliza |
| author_sort | Azlan, Azrina |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Proximate content and fatty acid composition of germinated and non-germinated legumes (kidney, mung, soy bean and peanut) and rice varieties (red, black, Barrio, brown and milled) were evaluated. In germinated samples, moisture content increased significantly while carbohydrate, protein and fat were decreased significantly. Total dietary fibre was increased in germinated samples except germinated kidney and mung bean. Germination also increased saturated fatty acids (SFA) in legumes, black, red and brown rice. Monounsaturated fatty acids (MUFA) decreased in all samples except germinated kidney, soy and Barrio rice. Polyunsaturated fatty acids (PUFA) increased in some germinated samples (mung bean, peanut, red, brown, Barrio and white rice) but decreased in other legume and rice samples. Generally, palmitic acid increased while stearic, oleic and linoleic acids decreased after germination. Overall, the proximate content and fatty acids of legume and rice varieties changed after germination and may be used as alternate resources for individuals with lifestyle diseases. |
| first_indexed | 2025-11-15T08:41:22Z |
| format | Article |
| id | upm-24656 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:41:22Z |
| publishDate | 2011 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-246562015-06-01T05:55:09Z http://psasir.upm.edu.my/id/eprint/24656/ Nutritional changes in germinated legumes and rice varieties Azlan, Azrina Amom, Zulkhairi Megat Radzi, Megat Rusydi C. W., Noraliza Proximate content and fatty acid composition of germinated and non-germinated legumes (kidney, mung, soy bean and peanut) and rice varieties (red, black, Barrio, brown and milled) were evaluated. In germinated samples, moisture content increased significantly while carbohydrate, protein and fat were decreased significantly. Total dietary fibre was increased in germinated samples except germinated kidney and mung bean. Germination also increased saturated fatty acids (SFA) in legumes, black, red and brown rice. Monounsaturated fatty acids (MUFA) decreased in all samples except germinated kidney, soy and Barrio rice. Polyunsaturated fatty acids (PUFA) increased in some germinated samples (mung bean, peanut, red, brown, Barrio and white rice) but decreased in other legume and rice samples. Generally, palmitic acid increased while stearic, oleic and linoleic acids decreased after germination. Overall, the proximate content and fatty acids of legume and rice varieties changed after germination and may be used as alternate resources for individuals with lifestyle diseases. Faculty of Food Science and Technology, Universiti Putra Malaysia 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24656/1/24656.pdf Azlan, Azrina and Amom, Zulkhairi and Megat Radzi, Megat Rusydi and C. W., Noraliza (2011) Nutritional changes in germinated legumes and rice varieties. International Food Research Journal, 18 (2). pp. 705-713. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/volume-18-2011.html English |
| spellingShingle | Azlan, Azrina Amom, Zulkhairi Megat Radzi, Megat Rusydi C. W., Noraliza Nutritional changes in germinated legumes and rice varieties |
| title | Nutritional changes in germinated legumes and rice varieties |
| title_full | Nutritional changes in germinated legumes and rice varieties |
| title_fullStr | Nutritional changes in germinated legumes and rice varieties |
| title_full_unstemmed | Nutritional changes in germinated legumes and rice varieties |
| title_short | Nutritional changes in germinated legumes and rice varieties |
| title_sort | nutritional changes in germinated legumes and rice varieties |
| url | http://psasir.upm.edu.my/id/eprint/24656/ http://psasir.upm.edu.my/id/eprint/24656/ http://psasir.upm.edu.my/id/eprint/24656/1/24656.pdf |