Philippine E-Journals

DEVELOPMENT OF VITAMIN A - RICH PASTA USING RICE BRAN FLOUR AS PARTIAL SUBSTITUTE TO WHEAT FLOUR

Alexis Ailyn B Reyes | Lindsay D. Giagona | Christine O. Cruz

 

Abstract:

Micronutrient deficiencies or lack of nutritional vitamins and minerals, constitute a huge public health problem. Vitamin A deficiency increases vulnerability to a variety of illnesses which includes diarrhea, measles, and respiratory infections common amongst children. To address this, great interest in rice bran has led in the discovery of various health benefits. With this, the study aimed to develop a pasta using the rice bran as partial substitute to wheat flour and to determine the Vitamin A content of the rice bran pasta in comparison to commercially available pasta. The rice bran has undergone dry heating method at 130°C for 20 minutes and was formed into dough. The sample pasta was then analyzed for proximate analysis consisting of moisture content, ash, carbohydrates, protein, fat, and crude fiber. Vitamin A content analysis was also conducted. Moreover, aerobic plate count, yeast and mold count was observed for microbial activity. It was found out that the rice bran pasta is high in Vitamin A showing a high content of 188 μgRE/100g which is 47% of the recommended dietary allowance compared to the commercially available pasta. Researchers recommend developing a rice bran pasta that should be cut and shaped into different sizes, undergo further tests with different ratios of rice bran flour to determine its use as supplementary feedings in the community. From this study, it can be concluded that rice bran is safe for human consumption and can be used as a food supplement.