Sprouted pigmented rice a rich source of nutrients

By Sosimo Ma. Pablico

Aside from the usual boiled rice and champorado prepared by housewives   for their respective family, they can also prepare dishes from sprouted pigmented rice and at the same time provide more nutrients for their family members.

Food chemists of PhilRice (Philippine Rice Research Institute) have found that the unpolished pigmented rice when sprouted, just like toge, is a rich source of fiber, iron, vitamins and minerals.  It also contains other micronutrients needed by the human body.

Dr. Marissa Romero, who led the PhilRice food chemists, said sprouted pigmented rice can be consumed “just like toge or mongo sprouts and can be eaten alone, as viand, or as snack.”

Also known as de-hulled rice, the unpolished brown and pigmented rice is produced by removing the hull or outer cover of the grains and, hence, the outer layer of de-hulled rice is still intact compared to the totally polished rice produced through conventional milling.

Enumerating the possible ways of preparing dishes from sprouted pigmented rice, Dr. Romero said it can be cooked as fresh lumpia, fried rice sprinkled with sprouted brown rice, chop suey, or sauted for viand.  “The list is endless, it depends on one’s imaginative ways in cooking,” she added.

She hastened to add, however, that the idea of sprouting brown rice came from Japan.

In their studies, it was noted that germinated pigmented brown rice contains more iron (144 percent) than ordinary brown rice (128 percent).  However, the sodium, zinc, vitamins E, B1 and B6 of both the germinated pigmented rice and ordinary brown rice increased after sprouting.  There was also a minimal increase in protein, crude fat and carbohydrate.

The PhilRice chemists screened 46 local rice varieties to assess their  potential in producing nutritious and delicious brown rice.  Pigmented rice proved to have better eating quality than japonica and ordinary rice.  Likewise, pigmented rice has the highest sprouting ability.

To produce sprouted pigmented rice, remove the hull of rice grains first.  Wash the brown rice and soak it for 24 hours before draining and air-drying it for another 24 hours.  The de-hulled rice will sprout in the process.

According to Dr. Romero, sprouted pigmented rice is more nutritious than ordinary rice because sprouting activates the “sleeping enzymes” in the rice grains.

Adoption of this simple technology could help reduce micronutrient deficiency in the rural areas.  It is also expected that this technology would be most welcomed by an increasing number of health-conscious Filipinos and could stir interest in the local rice industry to invest on sprouted pigmented rice.

(Readers may reach columnist at spablico@yahoo.com. For past columns, click http://sundaypunch.prepys.com/archives/category/opinion/harvest-time/ For reactions to this column, click “Send MESSAGES, OPINIONS, COMMENTS” on default page.)

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