Evaluating the Impact of Fermentation Time on Mineral, Trace Element, and Arsenic Composition in White and Brown Rice Flour: A Laboratory-Based Primary Data Collection Study

Abstract

ABSTRACT Background: The triple burden of malnutrition continues to be a significant global public health concern, with micronutrient deficiency, particularly in minerals and trace elements, being a critical component. Current strategies to address these deficiencies include supplementation and mandatory food fortification. However, naturally increasing micronutrient content in staple foods like rice through fermentation presents a sustainable solution. Different fermentation conditions can alter the microbial activity and nutrient composition of foods. As a result, modifying fermentation time in white and brown rice flour may enhance their micronutrient profiles while also maintaining food safety by monitoring arsenic (As) levels. Aim: This study aims to evaluate how different fermentation durations affect the mineral and trace element content, including arsenic, in white and brown rice flour. Method: A laboratory-based study was conducted to analyze the effects of varying fermentation durations (0, 7, 24, 32, and 48 hours) on white and brown rice flour. ICP-MS analysis was used to measure the concentrations of six essential minerals and trace elements (iron, zinc, calcium, phosphorus, copper, and manganese), as well as arsenic. Data analysis was performed using one-way ANOVA and Dunnett’s multiple comparison tests. Results: The findings showed that longer fermentation times significantly increased iron and calcium levels in white rice flour, while zinc remained stable. Brown rice exhibited higher baseline mineral levels but minimal changes during fermentation. Arsenic levels remained stable in both white and brown rice throughout the fermentation process. Conclusion: This study highlights the potential of fermentation to improve the nutritional composition of both white and brown rice, offering a natural and safe solution to address micronutrient deficiencies without increasing arsenic content.