Impact of rice soaking on food safety and nutritional value

Date

2025

Adviser

Aprhodite M. Macale

Principal

Mabel S. Buela

Abstract

Rice soaking has been a traditional practice in Asia. The researchers were able to access related foreign studies that examined rice soaking, though significant gaps were found due to differences in the method and rice type used. Hence, soaking experiments using NSIC Rc 222 were not found, only the rice's characteristics. This research was conducted because the researchers found that performing an experiment that can both increase consumed rice’s nutritional value and be done at home will help improve undernourished Filipinos’ diets. This research aims to compare the nutritional composition (iron and zinc) between unsoaked cooked rice and soaked cooked rice; to determine the impact of soaking cooked rice in water on its proximate composition (moisture, crude protein, crude fat, crude ash, crude fiber, and nitrogen-free extract); and to assess whether soaking cooked rice in water has any affect on its bacterial profile, particularly total detected coliform count. The samples were tested for proximate analysis done by the Institute of Plant Breeding (IPB) to observe the unsoaked and soaked rices’ nutritional and proximate composition. In determining the bacterial profile and coliform count of the samples, bacterial analysis was performed by the National Institute of Molecular Biology and Biotechnology (BIOTECH) – Philippine National Collection of Microorganisms (PNCM). The findings are an increase in crude fiber, crude protein, NFE, and total coliform, but a decrease in all other components, including zinc and iron content. Rice soaking appeared to be a great method to increase the nutritional value of rice, but as observed in the results, soaking stripped certain nutrients from the rice, thus concluding the result of rice soaking was less health-beneficial than the unsoaked rice. The researchers recommend that rice soaking be used as a substitute instead of buying more expensive rice, but if possible, buy more expensive and therefore healthier rice to improve nutrition intake.

Language

English

Location

UP Rural High School

Notes

To access this capstone, please contact the UP Rural High School Library at uprhslibrary.uplb@up.edu.ph. You may also visit the library in person, provided you secure prior confirmation from the librarian. We will be happy to assist you.

Document Type

Capstone

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