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Variations in the Major Nutrient Composition of Dominant High-Yield Varieties (HYVs) in Parboiled and Polished Rice of Bangladesh.
Akhter, Kazi Turjaun; Shozib, Habibul Bari; Islam, Md Hafizul; Sarwar, Sneha; Islam, Md Mariful; Akanda, Md Rubel; Siddiquee, Muhammad Ali; Mohiduzzaman, Md; Rahim, Abu Torab M A; Shaheen, Nazma.
Afiliación
  • Akhter KT; Institute of Nutrition and Food Science, University of Dhaka, Dhaka 1000, Bangladesh.
  • Shozib HB; Bangladesh Rice Research Institute (BRRI), Gazipur 1701, Bangladesh.
  • Islam MH; Institute of Nutrition and Food Science, University of Dhaka, Dhaka 1000, Bangladesh.
  • Sarwar S; Institute of Nutrition and Food Science, University of Dhaka, Dhaka 1000, Bangladesh.
  • Islam MM; Bangladesh Rice Research Institute (BRRI), Gazipur 1701, Bangladesh.
  • Akanda MR; Bangladesh Rice Research Institute (BRRI), Gazipur 1701, Bangladesh.
  • Siddiquee MA; Bangladesh Rice Research Institute (BRRI), Gazipur 1701, Bangladesh.
  • Mohiduzzaman M; Institute of Nutrition and Food Science, University of Dhaka, Dhaka 1000, Bangladesh.
  • Rahim ATMA; Institute of Nutrition and Food Science, University of Dhaka, Dhaka 1000, Bangladesh.
  • Shaheen N; Institute of Nutrition and Food Science, University of Dhaka, Dhaka 1000, Bangladesh.
Foods ; 12(21)2023 Nov 01.
Article en En | MEDLINE | ID: mdl-37959116
ABSTRACT
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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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Bangladesh

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Bangladesh
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