A Comparative Study of The Proximate Composition of Selected Rice Varieties in Tangail, Bangladesh

Zubair, MA; Ms, Rahman; Islam, Rafiqul; Abedin, Md. Zainul; Sikder, Md. Asaduzzaman

doi:10.3329/jesnr.v8i2.26874

Cited by 11 publications

(13 citation statements)

References 3 publications

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“…Moisture content was determined by the oven method; protein content was determined by Kjeldahl method (nitrogen content × 6.25); fat content was determined by petroleum ether extraction; and crude fiber was determined by digesting defatted samples with diluted (1.25%) sulfuric acid solution for 30 mins at boiling point followed by digestion with 1.25% sodium hydroxide solution for the same 30 mins [12], [23], [24]. The carbohydrate content was determined as difference between 100 and total sum of the percentage of ash, moisture, fiber, fat and protein [25]. All analyses were performed in triplicates.…”

Section: E Proximate Analysis Of Rice Composite Floursmentioning

confidence: 99%

“…The flasks were heated at 80-90 ºC for 2 h to digest. The temperature was then raised to 170-180 ºC and 3-5 mL of each of the hydrogen peroxide and sulphuric acid (concentrated) were added and heating continued until the material was completely digested [25]. The digest was then transferred to a 50 mL volumetric flask and the volume made up to the mark with deionized water.…”

Section: F Mineral Analysis Of Rice Composite Floursmentioning

confidence: 99%

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Nutritional Characteristics of Rice (Oryza sativa L.) Composite Flours Obtained by Food Fortification

Mugalavai

Aduol

Onkware

2021

EJFOOD

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High prevalence of protein-energy malnutrition among the vulnerable population, especially children has prompted research on fortification of common staple cereal foods such as rice. However, rice has inferior nutritional value compared to other popular cereals, such as maize, therefore limiting its full utilization. Its storage protein, glutelins, is not easily digested by monogastric animals; therefore, food to food fortification of rice flours provides protein nutritional compensation as well as improvement of other nutrients. This study was carried out to determine the proximate and mineral (Fe, Zn, Mg, Ca, P) composition of rice composite flours. Methodology: The blending ratios (rice: maize: sorghum: pumpkin: carrots: baobab: amaranth) used in the study were 70:0:0:7.5:7.5:5:10 (AT1), 45.5:24.5:0:7.5:7.5:5:10 (AT2), 35:35:0:7.5:7.5:5:10 (AT3), 23.3:23.3:23.3:7.5:7.5:5:10 (AT4) and 100% rice flour (AT5). Proximate analyses were performed according to Association of Official Analytical Chemist (AOAC) methods. Atomic absorption spectroscopy was used to determine the minerals. Data analysis was done using Analysis of Variance (ANOVA). Mean comparisons for treatments were done using Bonferroni tests and significance level was set at P≤0.05. Findings: Moisture content of the composite flours ranged from 10.87 to12.55% and was significantly different (p<0.05). Ash content was not significantly different (p<0.05) and ranged between 1.08 and 1.85%. The fat content ranged between 5.38 and 10.67%; with AT4 having the highest and AT5 having the least fat content. The carbohydrate content was significantly (p<0.05) different among the flour; ranging between 66.65 and 73.51%. Crude fibre ranged between 1.42 and -2.20%, whereas the protein content ranged from 6.88 to 7.73%. Iron content ranged between 0.06 and 0.08 mg/100g zinc ranged from 0.19 to 0.56 mg/100g. The phosphorus content ranged from 0.07 to 0.18 mg/100g with no significant (p<0.05) difference. The calcium content was significantly (p<0.05) different among the flours and ranged from 1.41 to 1.91 mg/100g. Conclusion: The results show that the flour composites have the potential to improve nutritional status of consumers. Thus, consumption of AT1, AT4 and AT5 composite flours with a protein content of 7.3%, 7.7% and 7.4% maybe recommended for children aged 6 - 59 months in order to prevent protein-energy malnutrition.

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Section: E Proximate Analysis Of Rice Composite Floursmentioning

confidence: 99%

Section: F Mineral Analysis Of Rice Composite Floursmentioning

confidence: 99%

Nutritional Characteristics of Rice (Oryza sativa L.) Composite Flours Obtained by Food Fortification

Mugalavai

Aduol

Onkware

2021

EJFOOD

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“…The flavonoids like luteolin, apigenin, quercetin, isorhamnetin, kaempferol, and myricetin are found in rice. Black rice has high phenolic and antioxidant compounds, which contribute to multiple biological activities leading to an increase in today's market demand [19,20]. The Taichung-176 (TR) rice variety (shown in Photograph 3) is one of the commonly used rice varieties in Nepal and it is used to prepare traditional fermented food varieties such as Chyang, selroti, etc.…”

Section: Introductionmentioning

confidence: 99%

Comparative Study of Nutritional Profile of Rice Varieties in Nepal

Pakuwal¹,

Manandhar²

2021

Nepal J Biotechnol

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The purpose of this study was to evaluate and compare the nutritional quality of different rice varieties (Taichung-176, Khumal-4 rice, and Black rice) with Jumli Marsi rice. The highest nutritional factors and phytochemical components were found in the Marsi rice (RR) and Black rice (BR). The highest amount of antioxidant property and phenolic content was found in Black rice which was 61.58 ± 0.02% and 22.75 ± 0.02GAE/100g respectively. The reducing sugar was found to be highest in the TR rice variety, which was 2.74±0.01%. The results also highlight the cooking and physicochemical properties of rice depending on the amylose content of rice varieties. The qualitative analysis of the phytochemical content in different rice varieties showed the presence of tannin, flavonoid, alkaloid, and terpenoid in Marsi and BR. While anthraquinone and saponin were negative for all the rice varieties, protein and glycoside were found to be present in all the rice varieties. Also, the pigmented rice varieties were found to have high nutritional components compared to the non-pigmented rice varieties. All the data observed in the study was found to be statistically significant (p < 0.05).

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“…They are considered an important dietary source of carbohydrates, proteins, vitamins, minerals, and fibers. Rice (Oryza sativa) is an important crop and staple food consumed worldwide (Zubair et al, 2015;Mohanty et al, 2012). They are consumed as a food staple and also used as a substrate for fermentation due to their availability (MOAC, 2006).…”

Section: Introductionmentioning

confidence: 99%

Production of Rice Based Alcoholic Beverages and their Quality Evaluation

Pakuwal

Manandhar

2020

J Food Sci Technol Nepal

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Murcha is a traditional starter culture used for the production of alcoholic beverages in Nepal. The present study was conducted to compare and characterize rice-based alcoholic beverages prepared from varieties of rice as well as starter culture. Optimization of the production was performed using three criteria (pH, temperature, and Brix). Four different rice varieties (marsi/ red rice (RR), black rice, taichin, and khumal-4) and four different cultures (ATCC 18824, murcha, yeast isolated from murcha, and commercial wine yeast) were used to prepare rice-based alcoholic beverages under optimized condition. The highest acidity was found in black rice (BR) fermented by murcha (2.0±0.0 %). The highest alcohol was found in the taichin rice fermented by isolated yeast (23.38±0.00 %) and wine yeast (23.38±0.00 %). The highest antioxidant was found in BR fermented by wine yeast (WY) (68±0.002%). The highest phenolic content and reducing sugar was found in BR fermented by ATCC (103.2±0.02mg/l) and (1064±0.03µg/ml) respectively. The study showed different cultures and rice variation gives beverages with different characteristics. The results were subjected to statistical analysis. The result was found to be significant (p <0 .05).

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A Comparative Study of The Proximate Composition of Selected Rice Varieties in Tangail, Bangladesh

Cited by 11 publications

References 3 publications

Nutritional Characteristics of Rice (Oryza sativa L.) Composite Flours Obtained by Food Fortification

Nutritional Characteristics of Rice (Oryza sativa L.) Composite Flours Obtained by Food Fortification

Comparative Study of Nutritional Profile of Rice Varieties in Nepal

Production of Rice Based Alcoholic Beverages and their Quality Evaluation

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