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, T
1 (8 h fermentation), T
2 (10 h fermentation) and T
3 (12 h fermentation), beside control with cooked rice (T
0). The fermentation was performed at room temperature for 8, 10 and 12 h. The fat content in
Basi was higher in control sample (T
0) and lower in T
3 sample. The T
3 sample of
Basi was found to have increased protein and micronutrients contents as compared to T
0 sample. After overnight fermentation of T
3 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.
Rohit Kumar Tiwari, Soumitra Tiwari, Praveen Kumar Tiwari and Beena Sharma. Studies on the physico-chemical characteristics of traditional fermented rice (Basi). J Pharmacogn Phytochem 2019;8(2):1627-1631.