Studies on the physico-chemical characteristics of traditional fermented rice (Basi)

Abstract

Present study was carried out to prepare a traditional fermented rice (Basi). The Basi is consumed as a breakfast by the ethnic people of Chhattisgarh and Madhya Pradesh from many past decades. Basi is prepared by the natural fermentation of cooked rice with addition of water (1:3) in an earthenware pot. The physico-chemical composition of Basi were analyzed for three different fermentation time, T1 (8 h fermentation), T2 (10 h fermentation) and T3 (12 h fermentation), beside control with cooked rice (T0). The fermentation was performed at room temperature for 8, 10 and 12 h. The fat content in Basi was higher in control sample (T0) and lower in T3 sample. The T3 sample of Basi was found to have increased protein and micronutrients contents as compared to T0 sample. After overnight fermentation of T3 sample, the carbohydrate content and pH were decreased. The Basi have higher amount of micronutrients as compared to cooked rice. Earlier it has been consumed by the ethnic people of Chhattisgarh, but now a days it have been found that it has been consumed by almost all the groups of the peoples as it is more palatable due to fermentation and also have enhanced mineral contents. As Basi is the rich source of some essential nutrients, it can also help in control of malnutrition.