Proximate Composition, Mineral Content and Fatty Acids Analyses of Aromatic and Non-Aromatic Indian Rice

Verma, Deepak Kumar; Srivastav, Prem Prakash

doi:10.1016/j.rsci.2016.05.005

Cited by 199 publications

(152 citation statements)

References 41 publications

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“…In Sri Lanka rice is reported to provide about 45% of the total calorie requirement for a person/day (Sri Lanka grain and feed annual, 2006). In this study the total available carbohydrate content of the tested varieties were in the range of 80.80 ± 0.36 -82.74 ± 0.04% and this is in agreement with the findings of Verma and Srivastav (2017). Thus, consumption of these varieties is important as the major source of dietary energy for Sri Lankans.…”

Section: Discussionsupporting

confidence: 90%

“…Thus findings of the present study are in agreement with the findings of the previous work. Fatty acid composition of rice bran has been studied by many researches worldwide and has shown that rice bran contains more mono and poly unsaturated fatty acids rather than the saturated fatty acids (Juliano, 1985;Juliano, 2003;Verma and Srivastav, 2017). In the present study we also observed that bran oils of Sri Lankan traditional rice had more oleic (2.2 fold) and linoleic (1.7 fold): unsaturated fatty acids compared to palmitic, a main saturated fatty acid in the rice bran.…”

Section: Discussionmentioning

confidence: 99%

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Nutritional and antioxidant properties of selected traditional rice (Oryza sativa L.) varieties of Sri Lanka

Samaranayake

Yathursan

Abeysekera

et al. 2017

Sri Lankan J. Biol.

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Five traditional red and white rice varieties of Sri Lanka namely Kurulu Thuda, Nilkanda, Heeneti, MaaWee and Suwadal were studied for a range of nutritional and antioxidant properties (AP). Whole grain flour of the selected varieties were studied for moisture, crude fat, crude protein, crude ash, available carbohydrates, total dietary fiber (TOF) and sugar contents using standard analytical techniques (n=3), while oil extracted from rice bran was studied for the fatty acid profile using gas chromatographic technique (n=3). Antioxidant properties were studied using ferric reducing antioxidant power (FRAP) and 2-azino-bis (3-ethylbenzothiazoline-6-sulfonic) acid (ABTS) radical scavenging activity for the 70% ethanolic extracts of the rice bran (n=3 each). Results showed significant (P < 0.05) differences for both nutritional and AP among the varieties tested. However, between red and white rice varieties variation was significant (P < 0.05) only for the AP. Among the selected varieties, Suwadal had the highest TOF, Heeneti had the highest crude ash content while Maa Wee had the highest protein and sugar contents. Both Suwadal and Kurulu Thuda showed the highest fat content. Oleic acid was the most predominant fatty acid in all rice bran oil types. The highest oleic and palmitic acids were observed in Kurulu Thuda while MaaWee had the highest linoleic acid content. For AP, the highest activities for both FRAP and ABTS radical scavenging activity was observed for the red rice variety Kurulu Thuda while white rice variety Suwadal had the lowest. In conclusion, nutritional and AP vary significantly among the varieties and only AP varies significantly between the red and white rice types.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 99%

Nutritional and antioxidant properties of selected traditional rice (Oryza sativa L.) varieties of Sri Lanka

Samaranayake

Yathursan

Abeysekera

et al. 2017

Sri Lankan J. Biol.

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“…Amankwatia and AGRA rice flours had ash content of 0.55% and 0.54%, respectively. These values were consistent with ash content of 0.38%–0.73% in aromatic rice varieties (Verma & Srivastav, ) but lower than in Nigerian grown types (0.88% to 1.67%; (Otemuyiwa et al, ). In terms of protein content, the Amankwatia and AGRA rice flours recorded 8.00% and 8.13%, respectively.…”

Section: Resultssupporting

confidence: 82%

“…In terms of protein content, the Amankwatia and AGRA rice flours recorded 8.00% and 8.13%, respectively. This was comparable to protein content of 7.23%–9.51% in aromatic rice varieties (Verma & Srivastav, ), but higher than Nigerian cultivars (6.1%–6.6%; (Otemuyiwa et al, ). Amankwatia rice flour contained about twice the amount of crude fat compared to the AGRA rice flour.…”

Section: Resultssupporting

confidence: 63%

Characterization of two new rice varieties, Amankwatia and AGRA , grown in Ghana

Amoah

Lutterodt

Adubofuor

et al. 2019

J Food Process Preserv

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The proximate and mineral contents of two Ghanaian rice varieties (Amankwatia and AGRA) were assessed by standard methods. Results showed significant difference as for proteins solubilized by media with various dissociating abilities and revealed the presence of several disulfide‐rich proteins. The two varieties showed similar contents as for ash, protein, crude fiber, and carbohydrate, whereas significant difference (p < .05) in the fat content was observed. Protein overall structure was addressed by solubility and SDS‐PAGE electrophoresis, while water binding capacity, swelling power, and bulk density accounted for the functional properties. No significant difference (p > .05) existed in the bulk density, except for swelling power and water binding capacity of the rice varieties. Potassium was the predominant mineral in both rice flours and significant differences existed among the contents of manganese, zinc, iron, magnesium, sodium, and potassium. Thus, the rice varieties have very useful constituents for developing new rice‐based food products. Practical applications The study showed the presence of hydrophobic interactions and disulfide bonds stabilizing proteins in the Amankwatia and AGRA rice flours. Structural features of the protein network in the two aromatic rice flours developed in Ghana was also revealed through SDS‐PAGE electrophoresis. This is essential towards understanding the chemistry of the rice flours and to appreciate their subsequent utilization in food product development. The higher water absorption capacity of AGRA rice flour makes it useful as thickener in food formulations. The excellent nutrient profile of Amankwatia and AGRA rice flours, compared with others implies these two rice varieties, can compete with other imported rice varieties which are generally perceived to be of higher quality in Ghana. The need to encourage the consumption of these two locally produced rice varieties is justified.

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“…Rice (Oryza sativa L.) is a predominant staple food and a major source of dietary carbohydrate for more than half of the world"s population. Freshly harvested rice grains contain about 80% carbohydrate which includes starch, glucose, sucrose and dextrin (Verma and Srivastav, 2017).Rice is the second most widely grown cereal crop and is the staple food for more than half of the world"s population. As reported by DACFW(2016), Rice is grown over an area of 43.39 Mha in India with an annual productivity of 2.4 t ha -1 .…”

Section: Introductionmentioning

confidence: 99%

Effect of organic fertilizer and microbial inoculants on soil biological properties and yield of scented rice (Oryza sativa L.)

Sah

Singh

Pradhan

et al. 2018

JANS

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A field experiment was conducted at Research farm of Bihar Agricultural University, Sabour with Katarni rice cv Bhagalpur Katarni during kharif season of 2017. The experiment was laid out with ten organic treatments in Randomized block design (RBD) with three replications. Results revealed that the maximum microbial population viz., Bacteria, Actinomycetes, Fungi, Azospirillum, PSB and KSB (71.66, 27.33, 57.66, 43.66, 63.00 and 47.66 cfu × 10 5 g -1 oven dry soil) were recorded under treatment T 5 {(75 % N (FYM) basal + 25 % N (V/C) at 25 DAT + Azospirillum@ 5 kg ha -1 + PSB @ 5 kg ha -1 + KSB @ 5 kg ha -1 )} at panicle initiation stage trend was similar at harvesting stage. The treatment T 5 significantly increased dehydrogenase activity by 81.62%, 10.80%, 24.86%, 15.66%, 17.83% and 18.91% when compared with application of T 1 (RDF), T 3 {(100 % N FYM) as basal)}, T 7 {(100 % N (GM)}, T 8 {(50 % N (GM) + 50 % N (V/C) at 25 DAT)}, T 9 {(75 % N (GM) + 25 % N (V/C) at 25 DAT + Azospirillum@ 5 kg ha -1 + PSB @ 5 kg ha -1 + KSB @ 5 kg ha -1 )} and T 10 {(75 % N (GM) + 25 % N (V/C) at 25 DAT + Panchagabhya on foliar application )}, respectively. The maximum grain yield of paddy (27.39 q ha -1 ) was also recorded under treatment T 5 which was found to be most effective in modifying soil microbial population, microbial community structure and grain yield of scented rice.

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Proximate Composition, Mineral Content and Fatty Acids Analyses of Aromatic and Non-Aromatic Indian Rice

Cited by 199 publications

References 41 publications

Nutritional and antioxidant properties of selected traditional rice (Oryza sativa L.) varieties of Sri Lanka

Nutritional and antioxidant properties of selected traditional rice (Oryza sativa L.) varieties of Sri Lanka

Characterization of two new rice varieties, Amankwatia and AGRA , grown in Ghana

Effect of organic fertilizer and microbial inoculants on soil biological properties and yield of scented rice (Oryza sativa L.)

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