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Afrin, S, Orr, CH, Kuba, S, Naser, SR, Farooq, R, Khan, S, Menon, M, Domingues, LZ and Sarker, MH (2024) Microbiome profile and nutritional benefits of traditional overnight soaked cooked rice. Food and Humanity, 3. ISSN 2949-8244
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Microbiome profile and nutritional benefit of traditional overnight soaked cooked rice_2024.pdf - Published Version Available under License Creative Commons Attribution Non-commercial. Download (1MB) | Preview |
Abstract
This study explores the microbial composition, nutrient content, and health benefits of "Panta Bhat," a traditional dish made from cooked rice soaked overnight, commonly consumed in Southeast Asia, particularly in Bangladesh and India. The research aims to evaluate its potential as an affordable food to enhance nutrition and combat malnutrition in population where rice is a staple. The findings reveal that soaking cooked rice overnight initiates mild fermentation, leading to the consistent growth of beneficial bacteria from the Bacillota phylum. 16S rRNA sequencing identified two Gram-positive bacteria, Leuconostoc lactis and Weissella confusa, known for their probiotic and lactic acid-producing capabilities. Furthermore, mineral analysis via ICP-MS showed significant increases in free iron, zinc, manganese, boron, calcium, magnesium, and potassium in soaked rice compared to unsoaked rice. Notably, there was a significant reduction in glycaemic response after consuming soaked rice (P < 0.01). This study suggests that overnight-soaked cooked rice is a promising source of probiotics and enhanced micronutrients, making it a valuable and cost-effective, low-glycaemic food option.
| Item Type: | Article |
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| Subjects: | T Technology > TX Home economics > TX341 Nutrition. Foods and food supply R Medicine > RS Pharmacy and materia medica |
| Divisions: | Pharmacy and Biomolecular Sciences |
| Publisher: | Elsevier BV |
| SWORD Depositor: | A Symplectic |
| Date Deposited: | 25 Oct 2024 14:31 |
| Last Modified: | 25 Oct 2024 14:45 |
| DOI or ID number: | 10.1016/j.foohum.2024.100410 |
| URI: | https://researchonline.ljmu.ac.uk/id/eprint/24585 |
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