Effect of different processing techniques on micronutrients retention in fermented rice water

Abstract

The effect of different processing techniques and fermentation times on micronutrient retention in fermented rice water was investigated, with an emphasis on Naveen variety. Cooked rice was immersed in water overnight to prepare fermented rice water. This study explores the impact of various pre-treatment techniques (control, single, and double parboiling), milling methods (brown and polished rice), and cooking methods (hot water boiling, pressure cooking) across 24 treatments for both raw and parboiled rice (PR). Iron (Fe), zinc (Zn), potassium (K), calcium (Ca), and magnesium (Mg) were among the minerals analysed. Our findings reveal substantial differences in mineral retention based on the cooking method employed. Pressure cooking enhances potassium retention in fermented rice, while hot water boiling without parboiling retains higher overall mineral content. These results underscore the importance of processing techniques in preserving the micronutrient composition of fermented rice water, which has gained popularity globally due to its health benefits. This study highlights the potential of fermented rice water for diverse culinary applications and health-promoting benefits. The current study did not include sensory evaluations, future research could explore flavor profiling using sensory analysis or electronic tongue/nose technologies, which may provide valuable insights into the sensory appeal of fermented rice water.