Nutritional Properties of Some BRRI HYV Rice in Bangladesh

Shozib, Habibul Bari; Jahan, Sarwar; Sultan, Muhammad Zakir; Alam, Samsul; Das, Suman; Amin, Rifat Bin; Hasan, Mahedi; Siddiquee, Muhammad Ali

doi:10.4172/2376-1318.1000174

Cited by 2 publications

(9 citation statements)

References 14 publications

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“…Bran (DOM<9%) contained most of the minerals (61.0%). Shozib et al, (2018a) found variation in Zn content with increasing polishing time from 80 seconds to 180 seconds at DOM on a laboratory scale. Rice samples were dehusked by Satake Rice mill, followed by 80, 100, 120, 140, 160, and 180 second polishing in a Grainman rice polisher (USA) to get 8.5, 9.0, 9.5, 9.9, 10.3, and 10.6% polished rice (clean rice or milled rice) respectively as an average scale for 5 HYVs such as BR25, BRRI dhan36, BRRI dhan42, BRRI dhan43 and BRRI dhan64 in the mineral analysis.…”

Section: Over Polishing (≥10%) Effect On Nutritional Lossmentioning

confidence: 85%

“…A total of 72 high yielding varieties (HYV) including 68 inbred and four hybrid rice were surveyed for Glycemic Index (GI) screening in vivo experiment (Shozib et al, 2017a) rat model and GI value was measured by AUC (Area under the curve) method (Haffner, 1986; slightly modified by both Psyrogiannis, 2003 andKeh, 2004). Sixty-eight BRRI HYVs were analyzed for mineral profiling of Zn, Fe, Ca, and P elements by standard AOAC methods (AOAC, 1995) for AAS (Atomic absorption spectrophotometer), and 35 BRRI developed HYVs were analyzed for water-soluble vitamins such as thiamine and riboflavin (Shozib et al,2017b;Shozib et al,2018a) by HPLC methods mentioned in ASEAN Manual of Food Analysis (Prapasri et al, 2011).…”

Section: Methodsmentioning

confidence: 99%

“…BRRI has identified a number of nutraceutical enriched HYVs such as three low glycemic index rice namely BR16 (GI 52.4), BRRI dhan46 (GI 53.1), BRRI dhan69 (GI 54.9), eight Zn enriched HYVs namely BRRI dhan42 (27.12 ppm), BRRI dhan43 (27.17 ppm) for Aus season, BRRI dhan62 (19.0 ppm), BRRI dhan72 (22.0 ppm) for Aman season, BRRI dhan64 (24.0 ppm), BRRI dhan74 (24.40 ppm), BRRI dhan84 (27.60 ppm), BRRI dhan100 (25.7 ppm) for Boro season, two thiamin (Vit-B1) and riboflavin (VitB2) enriched BRRI dhan42, BRRI dhan43, four antioxidant-enriched HYVs namely BRRI dhan84 (TPC 37.74 mg GAE), BR5 (TPC 25.30 mg GAE), BRRI dhan88 (TPC 23.07 mg GAE) and one GABA (gamma aminobutyric acid) enriched pre-germinated brown rice namely BRRI dhan31 (Shozib et al, 2017a;Shozib et al, 2017b;Shozib et al, 2018a;Siddiquee et al, 2017). For BRRI dhan29 containing the GR2E Golden Rice trait, concentrations of the b-carotene equivalents (BCEs) are approximately 12.0 µgg -1 (ppm) (Donald, 2018).…”

Section: Nutraceutical Rice Varieties In Bangladeshmentioning

confidence: 99%

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Grain Quality Research of Rice for Ensuring Nutritional Food Security

et al. 2021

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Per capita rice consumption in Bangladesh is in a decreasing trend. Considering the constant loss of per capita daily dietary energy @ 0.028% year-1, nutrition-based prediction of daily dietary energy intake (kcal) may be reduced to 2201 and 2188 kcal for our population by 2030 and 2050, respectively. We are optimistic that consuming per capita rice consumption of 365 g and 363 g (dry wt. basis) in 2030 and 2050, respectively will help to attain the current trends of 59.0% of Calorie intake from rice only. Appro-priate amount of rice intake including incorporating rice-based products in our daily diet, we will able to attain daily required dietary allowance and combination of both may ensure nutritional security along with food security in Bangladesh in a way to effective utilization of the rice grain. Rice is nutraceu-tically enriched because of the presence of phenolic compounds, flavonoids and antioxidants. Research thrust of BRRI is to focus on releasing nutraceutically enriched HYVs such as high zinc, high iron, beta carotene (A Vit A precursor) enriched antioxidant rice etc. Gluten free rice-based bakery products have potential to get popularize in Bangladeshi population with ensuring high nutritional value and effective management of controlling non-communicable diseases since lesser amount of rice carbohydrates are being utilized in formulating products such as rice biscuit, rice cake etc. BRRI has formulated gluten free rice-based energy dense product specially rice biscuit (ED 5.15) could be extended as a potential nutri-tionally balanced dry food application in malnutrition mitigation programme, school feeding nutritional programme and humanitarian relief operation replacing current wheat-based products. Bangladesh Rice J. 24 (2): 103-117, 2021

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Section: Over Polishing (≥10%) Effect On Nutritional Lossmentioning

confidence: 85%

Section: Methodsmentioning

confidence: 99%

Section: Nutraceutical Rice Varieties In Bangladeshmentioning

confidence: 99%

See 1 more Smart Citation

Grain Quality Research of Rice for Ensuring Nutritional Food Security

et al. 2021

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“…All the rice samples were dehusked using a Satake Rice Mill (THU35B, Hiroshima, Japan). To obtain polished rice, the dehusked rice grains were placed in a Grainman rice polisher (Miami, FL, USA) and polished to a 10% degree of milling (DOM) in a procedure based on a previous study [6,9] at GQN Division, BRRI. The DOM was determined using the following equation: Degree of milling (%) = (Weight of total milled rice/Weight of brown rice) × 100…”

Section: Sample Collection and Processingmentioning

confidence: 99%

“…Therefore, the majority of farmers are now replacing their traditional rice varieties with HYVs. Each rice variety has its own unique characteristics and nutritional composition [6]. Additionally, value addition to the rice crop by processing methods such as parboiling and polishing, which are frequently used in rice production and preparation, might affect the nutritional value of rice [7,8].…”

Section: Introductionmentioning

confidence: 99%

Variations in the Major Nutrient Composition of Dominant High-Yield Varieties (HYVs) in Parboiled and Polished Rice of Bangladesh

Akhter,

Shozib,

Islam

et al. 2023

Foods

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Rice (Oryza sativa L.) is the principal staple food, a fundamental component of food security, a significant source of energy and major nutrients, and a key player in the overall nutritional status in Bangladesh. Parboiling is a common rice-processing treatment in Bangladesh. Recently, polishing has also become a common practice among millers seeking to attract consumers. Polishing may influence the nutrient composition of rice. The present study aimed to investigate the impact of parboiling and polishing on the nutritional content of the five High Yield Varieties (HYVs) of rice (BR11, BRRI dhan28, BRRI dhan29, BRRI dhan49, and BRRI dhan84) and their percent contributions to the Recommended Dietary Allowances (RDA) of vitamins and minerals. All of the rice samples were analyzed for proximate parameters, vitamins (B1, B2, B3, B6, and folate), and minerals (Ca, Mg, Fe, Zn, Na, K, P). Moisture, ash, fat, and total dietary fiber (TDF) were determined gravimetrically, according to the AOAC Official Methods; protein was measured by the Kjeldahl method; B-group vitamins were measured using Ultra Pressure Liquid Chromatography; and mineral content was determined by ICP-OES. The energy, protein, fat, and total dietary fiber (TDF) content of the samples ranged between 342–357 kcal/100 g, 6.79–10.74 g/100 g, 0.31–1.69 g/100 g, and 2.59–3.92 g/100 g respectively. Thiamin, riboflavin, niacin, pyridoxin, and folate content ranged from 0.11–0.25 mg/100 g, 0.01–0.05 mg/100 g, 2.82–6.42 mg/100 g, 0.12–0.30 g/100 g, and 5.40–23.95 g/100 g respectively. In a comparison of parboiling and polishing, macronutrients and vitamin retention were higher in parboiled unpolished rice than in polished unparboiled rice. The minerals (mg/100 g) Ca, Mg, Fe, Zn, Na, K, and P were in the ranges 32.82–44.72, 30.69–58.34, 0.51–0.70,1.83–2.79, 5.00–5.36, 106.49–112.73, and 162.23–298.03. Minerals of BRRI dhan84 were unaffected by polishing and parboiling. BRRI dhan84 contributed a higher percentage of RDA of all B vitamins and minerals. Therefore, to reduce nutrient loss in rice, industries and consumers should be encouraged to avoid polishing or limit polishing to 10% DOM and to consume unpolished rice, either parboiled or unparboiled.

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Nutritional Properties of Some BRRI HYV Rice in Bangladesh

Cited by 2 publications

References 14 publications

Grain Quality Research of Rice for Ensuring Nutritional Food Security

Grain Quality Research of Rice for Ensuring Nutritional Food Security

Variations in the Major Nutrient Composition of Dominant High-Yield Varieties (HYVs) in Parboiled and Polished Rice of Bangladesh

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