Nutritional Analysis and Antimicrobial Activity of Fermented Rice Water | Abstract

Der Pharma Chemica
Journal for Medicinal Chemistry, Pharmaceutical Chemistry, Pharmaceutical Sciences and Computational Chemistry

ISSN: 0975-413X
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Nutritional Analysis and Antimicrobial Activity of Fermented Rice Water

Author(s): H. Fendic Shano, T. Kumaran*, T. Sherin Mary, M. Jenifer Tamizharasi, R. Rajila, S. Sujithra and Beula shiny

Malnutrition and poor health are the major burdens in the developing as well as under developed countries. The fermented rice-based food formulation may be the God's gift as this improves the overall nutritive capacity and has an added advantage of physiological functions. Some of them have been scientifically investigated and it has been revealed that micro flora in natural or starter culture plays imperative roles to bio-embolden the rice with varieties of health promoting macro- and micro-nutrients, phytochemicals, and other functional components during fermentation. In the present study results, fermented rice water is sour, translucent in colour and also has very high nutritional value. It is a very good source of vitamins, minerals and amino acids. Products were formulated and sensory evaluation was done by selected panel members. Concentrated fermented rice water is a nutritious drink. It contains a number of minerals and salts. It has been medically proved that fermented rice water is better than mineral water. Fermented rice water syrup is used as a health drink in connection with ayurveda and other systems of medicine

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