Nutrient composition and physicochemical properties of Indian medicinal rice – Njavara

Garg, D. K.; Singh, V. S.; Naidu, K. Akhilender

doi:10.1016/j.foodchem.2007.05.062

Cited by 112 publications

(91 citation statements)

References 15 publications

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“…This is expected because rice usually is soaked with warm water for nearly 1 h [19] . Nutrient values showed in Table 2 and 3 found to be comparable with those reported [1,5] . Cereals are a major source of carbohydrates, proteins, fats, minerals and vitamins to the consumers mainly vegetarian population worldwide.…”

Section: Resultssupporting

confidence: 81%

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Nutrient Contents per Serving of Twelve Varieties of Cooked Rice Marketed in Jordan

El-Qudah¹,

Dababneh²,

Al-Bakheit³

et al. 2008

American J. of Agricultural and Biological Sciences

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Jordan imports rice from different countries without any quality preferences. Twelve varieties of cooked rice marketed in Jordan were analyzed. The content per serving of these varieties were computed for energy, protein, carbohydrates, fat, calcium, sodium, potassium, magnesium, manganese, copper, iron and phosphorous. The protein content per serving found to range from 0.49 g for La Cigala rice to 6.2 g for Harvest rice. The fat content for all rice brands was less than 0.37 g per serving. The energy content ranged from 172.12 g/serving for Basmati rice to 212.25 g/serving for Sun White rice. Generally, all rice varieties contain significant amounts of minerals per serving. Ruzzana found to contain the highest level of calcium (38.2 mg/serving) and Amber the lowest calcium content (6.7 mg/serving). Magnesium content found to range from 5.7 mg/serving for Royal Umberella rice to 16.3 mg/serving for Ruzzana rice. Consumption of one serving of Harvest cooked rice will cover 13.5% of the daily requirement of protein for females and 11.1% for males. Manganese content of one serving of Harvest, Sun White, Abu bent and La Cigala will cover 22.2% of the daily requirements for females and 14.7% for males, while consumption of one of Basmati, Sos rice or Amber will cover only 11.1% and 8.75 of requirement for females and males respectively. Planning a healthful diet is not a simple task. Dietary Reference Intake planning and assessing the diets of individuals or groups of healthy individuals according to their stage of life and sex. Food choice is a function of many factors, including personal preferences, habits, ethnic heritage and tradition. Dietary guidelines for Americans, consider whole grain products like rice are among the food groups that form the basis of a healthy diet. Including rice as part of a healthy, balanced diet can be linked to overall healthier eating patterns. Rice eaters are more likely to eat a diet consistent with the 2005 Dietary Guidelines for Americans.

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Section: Resultssupporting

confidence: 81%

“…Rice is one of the most important cereal crops and commercially, more than two thousand varieties of rice are grown throughout the world [1,2] . It is a nutrient-rich complex carbohydrate, fit's today's recommendations to get the most nutrition from calories consumed and provide the body energy needs for physical activity.…”

Section: Introductionmentioning

confidence: 99%

Nutrient Contents per Serving of Twelve Varieties of Cooked Rice Marketed in Jordan

El-Qudah¹,

Dababneh²,

Al-Bakheit³

et al. 2008

American J. of Agricultural and Biological Sciences

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“…Studies on the changes in fatty acid composition and its association with cold tolerance in rice are rare, and the great majority of them are related to the types and percentages of fatty acids found in the cultivars (Juliano, 1994;Wu et al, 2000;Kitta et al, 2005;Bravi et al, 2006;Deepa et al, 2008). However, cold tolerance improvement via tissue culture was related to alterations in fatty acid composition, with an increase in fatty acid unsaturation (Bertin et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

Alterations in fatty acid composition due to cold exposure at the vegetative stage in rice

Cruz

Golombieski

Bazana

et al. 2010

Braz. J. Plant Physiol.

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Rice is a tropical plant, so cold temperature may be detrimental to its development, depending on the genotype and environmental conditions. Degree of lipid unsaturation has been related to cold tolerance due to its effect on membrane stability. So, the aim of this study was to characterize the fatty acid composition and its alterations due to cold temperature in rice genotypes of diversified origin. Forty-four rice genotypes at the V 4 stage were submitted to two temperature conditions: 10°C and 28°C for two days and after this they had their leaves collected for lipid extraction and quantification. Control plants were allowed to regrow until presenting four leaves fully expanded and then were subjected to 10°C for ten days for cold tolerance evaluation. Plant survival was measured seven days after recovery at 28°C and the genotypes were grouped in three cold tolerance classes: tolerant, intermediate and sensitive. These classes differed for total saturated and unsaturated fatty acids only under the cold temperature treatment. Further analysis of the more abundant fatty acids: linoleic, linolenic and palmitic, showed that the two last ones differed between tolerant and sensitive genotypes. Linolenic acid increased after cold exposure in cold tolerant genotypes while palmitic acid decreased, and an opposite behavior was found in the cold sensitive genotypes. These evidences indicate that these fatty acids are potential molecular markers useful for breeding programs as well as for future basic studies on cold tolerance in rice.

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“…Some years back, hyperglycemia and obesity play front role in health problems affecting many lives. Carbohydrates are not only sources of energy, but certain types of carbohydrate are included in the diet depending on the prevailing physiological condition (Deepa, Singh, & Naidu, 2008). Intake of whole grain diet has gained popularity in recent years due to its health beneficial effects especially in the prevention of chronic diseases such as cardiovascular diseases, type 2 diabetes, and cancer among others because of present awareness of alterations in the glycemic index (GI) followed the consumption of carbohydrate‐rich food (Fardet, 2010; Marquart, Slavin, & Fulcher, 2002).…”

Section: Introductionmentioning

confidence: 99%

“…Intake of whole grain diet has gained popularity in recent years due to its health beneficial effects especially in the prevention of chronic diseases such as cardiovascular diseases, type 2 diabetes, and cancer among others because of present awareness of alterations in the glycemic index (GI) followed the consumption of carbohydrate‐rich food (Fardet, 2010; Marquart, Slavin, & Fulcher, 2002). Whole grains are important source of dietary fiber that encloses numbers of bioactive compounds and nutrients (Deepa et al., 2008; Marquart et al., 2002). Unhydrolyzed starch also known as resistant starch is the residual portions of starch—resistant to enzyme hydrolysis—entering the large intestine in conjunction with dietary fiber.…”

Section: Introductionmentioning

confidence: 99%

Effect of cooking on glycemic index, antioxidant activities, α‐amylase, and α‐glucosidase inhibitory properties of two rice varieties

Adedayo

Adebayo

Nwanna

et al. 2018

Food Science & Nutrition

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This study was designed to investigate the influence of cooking on the glycemic index (GI), amylose, and amylopectin contents of two rice varieties. Two rice varieties (foreign long rice and ofada) were sourced for, divided into two, one portion cooked and the other used raw. The sugar, starch, amylose, and amylopectin contents as well as glycemic indices, antioxidant properties, and the ability of the rice to inhibit carbohydrate‐hydrolyzing enzymes (α‐amylase and α‐glucosidase) were determined. In addition, polyphenol content was determined. The results revealed that cooking caused a significant increase in starch content of the rice varieties. In the same vein, cooking increases the amylopectin content but has no effect on the amylose content. In addition, cooking shows no effect on polyphenol content but significantly increases radical scavenging ability of rice varieties used in this study. Furthermore, cooking lower the α‐amylase and α‐glucosidase inhibitory properties of two rice varieties except for foreign rice. However, the inhibitory effect of both cooked and raw foreign and ofada rice on α‐amylase and α‐glucosidase coupled with their low GI may explain their important role in controlling blood glucose level.

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Nutrient composition and physicochemical properties of Indian medicinal rice – Njavara

Cited by 112 publications

References 15 publications

Nutrient Contents per Serving of Twelve Varieties of Cooked Rice Marketed in Jordan

Nutrient Contents per Serving of Twelve Varieties of Cooked Rice Marketed in Jordan

Alterations in fatty acid composition due to cold exposure at the vegetative stage in rice

Effect of cooking on glycemic index, antioxidant activities, α‐amylase, and α‐glucosidase inhibitory properties of two rice varieties

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