BIOACTIVE POTENTIAL OF NON-FERMENTED AND FERMENTED KULLAKAR RICE PORRIDGE: IN VITRO EVALUATION ON THE THERAPEUTIC PROPERTIES

Kullakar rice, a traditional indigenous variety, is known for its rich nutritional and bio-functional properties. This study investigates the impact of fermentation on the phytochemical composition, antioxidant activity, and bio-functional potential of Kullakar rice flour porridge. Phytochemical, anti-oxidant and GC-MS was performed using constructive procedure. The anti-inflammatory potential was assessed using the protein denaturation inhibition assay, while the anti-diabetic potential was evaluated through alpha-amylase inhibition. The anti-cancer potential was determined using the MTT assay. Phytochemical for analysis was revealed that both fermented and non-fermented samples contained essential compounds, with fermentation significantly increasing total phenolic (12.14 ± 0.75 mg GAE/g) and total flavonoid (57.36 ± 0.34 mg QE/g) content while reducing tannins (185.75 ± 0.62 mg CE/g). Antioxidant activity was enhanced in the fermented porridge, as demonstrated by higher IC50 value of DPPH• radical scavenging activity (14.87 ± 0.76 µg/mL) and superoxide radical scavenging activity (18.87 ± 0.25 µg/mL) and improved phosphomolybdenum reduction activity (15.27 ± 0.15 µg/mL) and FRAP (40.62 ± 0.30 µg/mL) values. Bio-functional studies showed that fermentation strengthened IC50 value of anti-inflammatory (117.40 ± 1.05 µg/mL) and anti-diabetic (78.37 ± 0.50 μg/mL) properties. However, non-fermented porridge exhibited higher IC50 value of anti-cancer activity (5.27 ± 0.21 μg/mL), which was moderated upon fermentation. GC-MS analysis identified an increased presence of bioactive compounds in the fermented sample, further supporting its functional food potential. These findings suggest that fermentation enhances the nutritional and therapeutic benefits of porridge prepared using Kullakar rice flour, making it a promising candidate for health-focused dietary applications