The changes on nutritional constituents of purple rice during fungi solid-state fermentation

In the present study,purple rice was subjected to fermentation by three fungi(Aspergillus oryzae and Rhizopus oryzae 3.1175 and Rhizopus oryzae 3.2751) respectively.The contents of γ-aminobutyric acid(GABA),free amino acid,titratable acid and reducing sugar were determined to evaluate the change of compositions in purple rice during the fermentation process.Results showed that the contents of the four nutritional constituents exhibited a gradually increase during the fermentation process.After 72 h fermentation,all of the four nutritional constituents were increased significantly(p0.05).However,all of the contents of these four nutritional constituents of purple rice fermented by R.oryzae 3.2751 were higher than counterparts of the other two fungi fermented purple rice(p0.05).The contents of these four nutritional constituents of R.oryzae 3.1175 fermented purple rice had the lowest increase rates when compared to the corresponding nutritional constituents of the other two fungi fermented purple rice(p0.05),which may be due to the slowly growing rate of the R.oryzae 3.1175.Therefore,the fungi fermented purple rice has more nutritional value than non-fermented purple rice,which may be used as complementary therapy of lowering blood pressure.