A comparative analysis in the macro and micro nutrient compositions of locally available polished rice (Oryza sativa L.) in Bangladesh

  • Abstract
  • Keywords
  • References
  • PDF
  • Abstract

    Rice (Oryza sativa L.) is the most important food crop of the developing world and the staple food of more than half the global population. An investigation was carried out to identify chemical and minerals composition of twelve varieties of locally produced polished rice namely, Parija, Minikat, Sawrna, Jeerashile, Nurjahan, Pari Shiddho, Paijam, Basmoti, Govindavogh, Katarivogh, Nagirshail and Chinigura. We analyzed Moisture, Ash, Dry Matter, Crude Fibre(CF), Crude Protein(CP),Water soluble protein, Fat, Total Carbohydrate, Metabolizable Energy (ME),Total sugar, Reducing sugar, non-reducing sugar, and minerals when the rice varieties are in polished form and obtained comparative data on their chemical composition and nutritive values. The results revealed the presence of nutrient constituent among the twelve varieties comprising Moisture(10.21±0.07to13.22±0.08%), Ash(0.30±0.02 to 0.57±0.02%), Dry Matter(86.78±0.08 to 89.78±0.07%), Crude Fibre(0.15±0.02 to 0.63±0.02%), Crude Protein(6.31±0.01 to 8.31±0.01%), Water soluble protein(0.13±0.02 to 0.25±0.02%),Fat(0.09±0.01 to 2.90±0.02%), Total Carbohydrate (76.33±0.13 to 81.87±0.05%), Metabolizable Energy (2834.31 to 3017.27 Kcal/Kg), Total sugar(0.06±0.01 to 0.40±0.01%), Reducing sugar(0.01±0.01 to 0.09±0.02%), Non-reducing sugar(0.05±0.01 to 0.36±0.01%) and minerals such as Sodium (69.07±0.13 to 118.87±0.39 mg%), Potassium(0.38±0.02 to 3.41±0.47mg%), Calcium (1.1±0.1 to 1.85±0.03mg%), Magnesium (0.13±0.04 to 0.61±0.01mg%), Iron (0.0003±0.0005 to 0.0005±0.0002mg%), Phosphorus (0.52±0.03 to 2.33±0.03mg%) respectively.


  • Keywords

    Polished Rice; Moisture; Ash; CF; CP; Water Soluble Protein; NFE; Fat; Mineral Content.

  • References

      [1] AOAC. (2005). Official Method of Analysis. Ash Analysis 923.03.The Official Methods of Analysis of AOAC International. 18th Ed.Current through revision, (2010).

      [2] AOAC. (2005). Official Method of Analysis. Fiber Analysis 962.09E. The Official Methods of Analysis of AOAC International. 18th Ed. Current through revision, (2010).

      [3] AOAC. (2005). Official Method of Analysis. Protein Analysis984.13. The Official Methods of Analysis of AOAC International. 18th Ed. Current through revision, (2010).

      [4] AOAC. (2005). Official Method of Analysis. Fat Analysis 920.39C.The Official Methods of Analysis of AOAC International. 18th Ed. Current through revision, (2010).

      [5] AOAC. (2005). Official Method of Analysis. Moisture Analysis 925.09. The Official Methods of Analysis of AOAC International. 18th Ed. Current through revision, (2010).

      [6] Abdul-Hamid, A., R. R. Sulaiman, A. Osman and N. Saari. 2007. Preliminary study of the chemical composition of rice milling fractions stabilized by microwave heating. Journal of food composition and analysis, 2: 627-637. http://dx.doi.org/10.1016/j.jfca.2007.01.005.

      [7] AadilAbas, ShahzadMurtaza, FaizaAslam, Ayesha Khawar, Shakeela Rafique, Sumera Naheed.,2011.Effect of Processing on Nutritional Value of Rice (Oryza sativa).World Journal of Medical Sciences .6 (2): 68-73.

      [8] Anjum, Pasha I, Bugti MA and Butt MS (2007). MineralComposition of different rice varieties and their milling fractions. Pakistan Journal of Agricultural Sciences, 44(2): 322-336.

      [9] Amir Hayat, Taaj Muhammad Jahangir and Malik Alamgir.,2013 Effect Of Germination Conditions On Proximate Chemical Composition Of Some Pakistani Brown And Polished Rice Varieties., Amir Hayat et al. Stud. J.Chems. 1(3) pages 98-106.

      [10] Bhuiyan, N. I., D. N. R. Paul and M. A. Jabber. 2002. Feeding the extra millions by 2025- challenges for rice research and extension in Bangladesh. A keynote paper presented on national workshop on rice research and extension 2002. Held on 29-3 1 January, 2002, BRRJ. P.9.

      [11] BBS (Bangladesh Bureau of Statistics). 2005. Statistical Year Book of Bangladesh Statistical Division, Ministry of Planning, Govt. of Bangladesh.

      [12] Bean MM, Nishita KD. 1985. Rice flours for baking. In Juliano BO,editor. Rice: chemistry and technology, 2nd ed. St. Paul:AmerAssoc of Cereal Chemists. P539-556.

      [13] BLIGH, E.G. AND DYER, W. J. 1959. Total lipid extraction and purification. Can. J. Biochem. Physiol., 37: 911.http://dx.doi.org/10.1139/o59-099.

      [14] Chen, H, Siebenmorgen, T.J, Griffin, K. 1998. Qualitycharacteristics of long grain rice milled in two commercial systems. Cereal Chemistry 75 (4) 560-565.


      [15] D.Breese Jones, Charles E.F.Gersdorff., 1927. “The Globulins of Rice,Oryza Sativa”. J.Biol.Chem.74:415-426. http://dx.doi.org/10.1016/s0016-0032(27)92071-7.

      [16] Grist, 1986. Rice. New York: Longman.

      [17] G.L.Miller, (1959); Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31(3):426-428. http://dx.doi.org/10.1021/ac60147a030.

      [18] Hossain, M., Husain, M. and Datta, S.K. 2004. Rice Biotechnology:Opportunity, Perceived Risks and Potential Benefits to Bangladesh. Centre for Policy Dialogue, CPD Occasional Paper Series 37.

      [19] Itani, T., Tamaki, M., Arai, E., &Horino, T. (2002). Distribution of amylose, nitrogen, and minerals in rice kernels with various characters. Journal of Agricultural and Food Chemistry 50 (19), 5326–5332. http://dx.doi.org/10.1021/jf020073x.

      [20] J.Jayarman, (1981); Laboratory manual in Biochemistry, 1st Ed., Wiley Eastern Ltd. New Delhi,75.

      [21] James, C. and D. McCaskil. 1983. Rice in American diet. Cereal Foods World 18 (11):667-669.

      [22] Juliano BO. 1994. Polysaccharides, proteins, and lipids of rice. In: Rice: Chemistry and Technology. St. Paul, Minn.:AmerAssoc of Cereal Chemists. P 98-141.

      [23] Jin-Woong Kim, Byung-Chul Kim, Jae-Heung Lee, Duck-Ryul Lee, ShafiqRehman,SongJoong Yun1.,(2013).Protein Content And Composition Of Waxy Rice Grains. Pak. J. Bot., 45(1): 151-156.

      [24] Lowry, O.H., Rosebrough N.J, Farr A.L and Randall R.L,(1951).Protein measurement with the folin phenol reagent. J.Biol.Chem, 183:265-275.

      [25] Lodhi GN, Daulat Singh and Ichhponani JS (1976). Variation innutrient content of feeding stuffs rich in protein and reassessment of the chemical method for metabolizable energy estimation for poultry. Journal of Agricultural Science, 86(2): 293-303 http://dx.doi.org/10.1017/S0021859600054757.

      [26] M.A.Hussein, A.Saleh, M.Noman., 1976. “Effect of adding broken rice flour on the physical and chemical properties of bread”.University of Mansoura, Egypt. Page: 295-305.

      [27] Muhammad Zubair.,(2012).Characterization Of Selected Varieties Of Rice (Oryza Sativa) And Its By-product (Rice Bran) For Valuable Nutrients And Antioxidants. Pakistan Research Repository. PhD Thesis, Department Of Chemistry & Biochemistry, Faculty of Sciences / University Of Agriculture, Faisalabad, Pakistan.

      [28] Nagesh V., Ravindrababu, G., Usharani and Reddy, T.D. 2012. Grain iron and zinc association studies in rice (Oryza sativa L.) F1progenies. Archives of Applied Science Research, 4 (1):696-702.

      [29] Petersen, L. 2002. Analytical Methods- Soil, Water, Plant material, Fertilizer. Soil Resources Management and Analytical Services, Soil Resource Dev., Inst. Dnida, Dhaka. P.61-70.

      [30] Rice Almanac: source book for the most important economic activity on Earth. Wallingford, United Kingdom: CABI Publishing; 2002.

      [31] Ranganna,S. (1979). Manual of analysis of fruits and vegetables products. Tata MeGraw-Hill Publishing Company Ltd., New Delhi, India, Page: 634.

      [32] Rohman, SitiHelmiyati, MirzaHapsari, DwiLarasati Setyaningrum.,(2014).Rice in health and nutrition. International food research journal. 21(1): 13-24.

      [33] Stuttgart.(1991). DeutscheForschungsanstaltfürLebensmittelchemie,GarchingbeiMünchen (ed), Der kleine "Souci-Fachmann-Kraut" Lebensmitteltabellefür die Praxis, WVG.

      [34] Sotelo, A., V. Saisa, I. Montolvo, M. Hernandez and L. Hernandez. 1990. Chemical composition of different fractions of 12 Mexican varieties of rice obtained during milling. Cereal Chem. 67 (2): 209-212.

      [35] Shabir, Anjum, Zahoor, Nawaz. 2008. Mineral and PastingCharacterization of Indica Rice Varieties with Different Milling Fractions. International Journal of Agriculture & Biology.vol.10: 556–60.

      [36] Thomas, R.,RajeevBhat,Kuang, Y.T.,2015.Composition of amino Acids, fatty acids, minerals and dietary fiber in some of the local and import rice varieties of Malaysia. International Food Research Journal 22(3): 1148-1155.

      [37] Z.Y. JU, N.S. Hettiarachchy, N. Rath., (2001).Extraction, Denaturation and Hydrophobic Properties of Rice Flour Proteins. Journal Of Food Science,Vol. 66, No.2:229-232. http://dx.doi.org/10.1111/j.1365-2621.2001.tb11322.x.




Article ID: 6544
DOI: 10.14419/ijbr.v4i2.6544

Copyright © 2012-2015 Science Publishing Corporation Inc. All rights reserved.