Study on developing micronutrients enriched spread using fermented cooked rice

Abstract

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Most of the people in the world today suffer from micronntrient deficiencies caused largely by a dietary deficiency of vitamins and minerals. The objective of the present study was to develop the micronutrient enriched spread using fermented cooked rice, using the raw materials available in Sri Lanka named by Red rice, Tomato, Chick pea, Spices, Corn flour, Salt, Sugar, Coconut oil and Bee's honey. The cooked rice was fermented overnight and dried at 65-66 °C for 24 honrs (without deterioration of Vitamin BI2). The powdered dried rice mixed with tomato pulp, powdered spices (Garlic, Cardamom, Cloves, Mustard, Chili, Black pepper), corn flour, Chickpea flour, sugar, salt, coconut oil and Bee’s honey in different formulations. Four formulations were prepared to select the best spicy blend and other four formulations were prepared with the selected spicy blend to obtain best formulae for the final product Sensory analysis was carried out using 30 untrained panelists and the results were analyzed using KruskalWallies test in MINITAB software and the formula 244 selected as the best formula with respect to all sensory properties. The Lactobacillus group was isolated and identified fro p fermented cooked rice after 12 hours fermentation period (According to ISO 15214, 1998). The proximate composition of product number 244 was contained 43± 0.002% moisture, 5.7±0.6% crude protein, 5.2±0.08% Total fat, 4.1± 0.057% Ash, 33± 0.011% Crude fiber and 39.6% carbohydrate. Micronutrient content of 100 g of final product was 2 3 pg of Vitamin BI2, 40 mg of ascorbic acid, and 820.78mg of Na, 826.09mg of K, 64.25mg of Fe, 9.74 mg of Zn, 167.79 mg of Mg and 184.94 mg of Ca. The fatty acid profile of the final sample was 4.451% of capric acid, 47.50% of lauric acid, 17.49% of palmitic acid, 9.74% of linoleic acid, 16.31% of oleic acid, 0.14% of stearic acid and 4.24% of erucic acid. The shelf life analysis for the final product was carried out and the sensory attributes and microbiological counts were in the acceptable levels within 30 days under the refrigerated condition.