BIOCHEMICAL STUDIES ON RICE {Oryza sativa L.) CULTIVARS FOR NUTRITIONAL EVALUATION
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Date
2013-03-05
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University of Agricultural Sciences GKVK, Banglore
Abstract
Rice cultivation is improving in India with the release of number of
varieties and hybrids. An investigation was undertaken to evaluate the physico
chemical properties, biochemical composition and nutritional qualities of selected
eight rice varieties viz., BPT-5204, IR-64, Jyothi, KRH-2, MAS-946, Thanu,
Karimundga and KRH-4. Rice cultivars differed significantly in respect of milling
characteristics which is reflected by the significant differences of the rice cultivars
with respect physical characteristics like length, breadth, test weight, chalkiness
etc. Rice varieties Thanu and Jyothi had significantly lesser cooking time (20
minutes) compared to all other varieties/hybrids which took 25 minutes for
cooking. The rice cultivars differed significantly with respect to swelling ratio by
weight and it ranged from 3.73 to 4.41, hybrids such as KRH-2 and KRH-4 had
higher swelling ratio by weight. Physical characteristics of grains, physicochemical
and functional properties of flour was estimated. The investigation
revealed variations in most of the parameters studied. Variation in size of the
grain, weight and density was evident. Oil absorption capacity was highest in
KRH-2 (2.1%) and hydration capacity was highest in Sharada (0.9%). The crude
fat content varied from 0.27-1.67 per cent. BPT-5204 was found to have high
protein about 8.27%. Studies on in vitro protein digestibility revealed highest
digestion in BPT-5204 (92.91%) and least digestion in KRH-2 (71.1%). Starch
content varied between 42.61 to 55.98% and amylose content varied between
29.23 to 38.1%. Starch digestibility was highest in Karimundga (47.44%) and least
in Sharada (31.39%).
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