Study on the Fermented Boiled Srilankan Red Rice- Scientific and Traditional View

Abstract

Rice is one of the major cereals and essential food for Srilankan population. It provides dietary energy and nutrition. But it is found that even after cooking, rice may not be completely digestible by the human body. Many of the micronutrients present in the grain may not be bio-available for absorption. People who mainly depend on freshly cooked rice may suffer from deficiency of micronutrients. The presence of phytic acid in rice and other food grains decreases the bio-availability of micronutrients such as phosphorous, magnesium, iron and zinc. It also inhibits the enzymes pepsin, amylase and trypsin. Due to the nutrient inhibiting property phytate is considered an anti-nutrient. The fermented rice which was consumed by most of the ancient people has several health benefits. The present study involves the isolation and identification of bacteria in fermented rice which break-down the anti-nutritional factors and improves the bio-availability of micro-nutrients. In this study, the presence of lactic acid bacteria was confirmed in the fermented rice by gram staining and some biochemical tests.