Comprehensive nutritional evaluation of popular rice varieties of Assam, Northeast India

Longvah, T.; Mangthya, K.; Subhash, K.; Sen, Surojit; Rathi, S. S.

doi:10.1016/j.jfca.2021.103952

Cited by 8 publications

(8 citation statements)

References 20 publications

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“…The total oil content for brown rice ranged from 4.05 to 6.99% and the highest was observed for Malbhog (IC206031) (6.99%), followed by Gettu (IC362048) (6.44%), Betguti 1 (IC267330) (6.24%), whereas the lowest was observed for Ishaguni Ahu (IC449605) (4.05%). The obtained oil content in brown rice was significantly higher than that reported by Tegegne et al [ 52 ] ( 0.61–2.35%) for Ethiopian rice varieties and 2.63% for hybrid rice varieties from Assam [ 26 ] . The obtained oil range for Assam rice was narrower than the lipid range reported by Abubakar et al [ 53 ] , i.e., 2.90–8.90% for Malaysian rice.…”

Section: Resultscontrasting

confidence: 66%

“…Several studies have been conducted on Assam rice landraces ( joha , baodhan , chakuwa , pigmented, and non-pigmented) along with high-yielding cultivars for assessing their nutrient variability [ [18] , [19] , [20] , [21] , [22] , [23] , [24] , [25] , [26] ]. However, the information regarding major landraces of Assam on wider germplasm with an assessment of essential nutritional traits including phytic acid, polyphenols, and the glycaemic index remains limited.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Mining nutri-dense accessions from rice landraces of Assam, India

John

Bollinedi

Jeyaseelan

et al. 2023

Heliyon

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Section: Resultscontrasting

confidence: 66%

Section: Introductionmentioning

confidence: 99%

Mining nutri-dense accessions from rice landraces of Assam, India

John

Bollinedi

Jeyaseelan

et al. 2023

Heliyon

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“…For example, Bijl et al reported that the protein content of skimmed milk was 3.30–3.69% [ 16 ]. Among plant proteins, the protein content of oilseeds is 40–65%, which is higher than that of beans at 18–36%, nuts at 15–30% and cereals (except wheat at 16%) at 8–11% [ 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 ]. As for pseudocereals, the protein content varies from 9.1 to 16.7% in quinoa, 13.1 to 21.5% in amaranth and 5.7 to 14.2% in buckwheat [ 28 , 29 ].…”

Section: Nutritional Value Of Meat and Milk Alternative Proteinsmentioning

confidence: 99%

Nutritional Value and Physicochemical Characteristics of Alternative Protein for Meat and Dairy—A Review

Zeng

Chen

Zhang

et al. 2022

Foods

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In order to alleviate the pressure on environmental resources faced by meat and dairy production and to satisfy the increasing demands of consumers for food safety and health, alternative proteins have drawn considerable attention in the food industry. However, despite the successive reports of alternative protein food, the processing and application foundation of alternative proteins for meat and dairy is still weak. This paper summarizes the nutritional composition and physicochemical characteristics of meat and dairy alternative proteins from four sources: plant proteins, fungal proteins, algal proteins and insect proteins. The difference between these alternative proteins to animal proteins, the effects of their structural features and environmental conditions on their properties, as well as the corresponding mechanism are compared and discussed. Though fungal proteins, algal proteins and insect proteins have shown some advantages over traditional plant proteins, such as the comparable protein content of insect proteins to meat, the better digestibility of fungal proteins and the better foaming properties of algal proteins, there is still a big gap between alternative proteins and meat and dairy proteins. In addition to needing to provide amino acid composition and digestibility similar to animal proteins, alternative proteins also face challenges such as maintaining good solubility and emulsion properties. Their nutritional and physicochemical properties still need thorough investigation, and for commercial application, it is important to develop and optimize industrial technology in alternative protein separation and modification.

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“…Thus, rice is a significant source of energy and vital nutrients and a key player in the nation's overall nutritional status. As a result of favorable geographic features, environmental adaptability, climate conditions, and lower risk of regional variation, farmers favor the production of rice over other crops [2,3]. Bangladesh, with its small land area, is placed third worldwide in rice production and consumption, behind China and India [2].…”

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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Comprehensive nutritional evaluation of popular rice varieties of Assam, Northeast India

Cited by 8 publications

References 20 publications

Mining nutri-dense accessions from rice landraces of Assam, India

Mining nutri-dense accessions from rice landraces of Assam, India

Nutritional Value and Physicochemical Characteristics of Alternative Protein for Meat and Dairy—A Review

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

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