The Effects of Various Way of Processing Black Glutinous Rice (Oryza sativa L. Processing Var Glutinosa) on Digestibility and Energy Value of the Products

Abstract

The aim of this research is to study about the nutritional value, digestibility, and energy value from various ways of black glutinous rice processing. This research used explorative design using five processing methods and three replications. The results showed that the highest water content was found in boiled black glutinous rice (75.61%), the highest ash content in roasted black glutinous rice (1.19%), the highest fat content in puffing black glutinous rice (10.51%), the highest protein content in puffingblack glutinous rice (11.09%), the highest starch digestibility in roasted black glutinous rice (80.12%), the highest amylose content and the lowest amylopectin in roastedblack glutinous rice (10.32% and 89,67% respectively), the highest starch digestibility in puffingblack glutinous rice(75.61%), the highest antioxidant activity in raw black glutinous rice (60.75%), and the highest energy content (408 kcal) in puffing black glutinous rice.