Abstract—Many kinds of rice are processed in the processing of rice
landraces. The farmers can earn more money by milling rice for milled
rice, brown rice, and germinated brown rice. The aims of this study
were to 1) investigate the chemical compositions, nutritional
properties, and biological activities of antioxidants, and 2) to develop
health supplements for the elderly together with village community.
The native rice selected by the committee was categorized into three
types: the Jib rice, the Black Fragrant rice (Oryza sativa), and the
Dok-makam rice for analysis in this study. The results showed that
the Dok-makam rice had the greatest protein, calcium, fiber, vitamins
B1, sodium, amylose, and niacin. The most total fat, calcium, iron,
zinc, and copper energy is provided by the Black Fragrant rice (Oryza
sativa). The Jib rice contains the most carbohydrate, potassium, and
magnesium. In terms of antioxidant capacity, it was found that the
three native rice cultivars had enough antioxidant capacity. However,
the Black Fragrant rice (Oryza sativa) had the highest antioxidant
capacity followed by the Jib rice, and the Dok-makam rice. Three
formulas were then developed to create germinated brown rice water:
1) Germinated brown rice water and salt, 2) Germinated brown rice
water, fifth wild honey, and black sesame, and 3) Germinated brown
430414-chemical-compositions-and-antioxidant-ac-da5f2857rice water mixed with grains. The results of product testing, the Black
Fragrant rice (Oryza sativa) had a significantly higher acceptance
score for each product quality than the Dok-makam rice, and the Jib
rice at the .05 level.