Phytochemical and Antioxidant Capacity of Traditional Rice Varieties of Karnataka, India

Muttagi, Gopika C.; Ravindra, Usha

doi:10.20546/ijcmas.2020.905.006

Cited by 5 publications

(4 citation statements)

References 20 publications

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“…That means the rice can be safely kept for some months in dry and clean storage with a low risk of microbial deterioration. The protein content of the analogous rice was slightly lower than that of most natural rice (6.7-7.6%), as reported by Muttagi and Ravindra (2020). However, the increase of dolichos bean flour supplementation contributed to the increase of protein in the analogous rice of up to 4.7% at 20% of dolichos bean flour supplementation.…”

Section: Chemical Properties (Proximate Content)supporting

confidence: 64%

“…This trend indicates that there is a possibility to increase the content of protein in the rice by adding more dolichos flour. The lipid content was also lower than that of natural rice (0.6-7.6%), as reported by Muttagi and Ravindra (2020). The high lipid content may decrease rice storability due to a high rancidity rate, which may easily occur.…”

Section: Chemical Properties (Proximate Content)mentioning

confidence: 48%

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Physicochemical and organoleptic properties of gebang (Corypha utan) starch-based analogous rice with dolichos bean (Lablab purpureus) flour supplementation

Lalel

Mahayasa

Mukkun

et al. 2022

Intl J Trop Drylands

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Abstract. Lalel HJD, Mahayasa INW, Mukkun L, Abidin Z, Ata ARB. 2022. Physicochemical and organoleptic properties of gebang (Corypha utan) starch-based analogous rice with dolichos bean (Lablab purpureus) flour supplementation. Intl J Trop Drylands 6: 45-49. This study underpins the physicochemical and organoleptic properties of analogous rice made from gebang (Corypha utan Lamk) starch (GS) in combination with dolichos bean (Lablab purpureus L.) flour (DB). There are five combinations of the flours, i.e., (A) 100% GS, (B) 95% GS + 5% DB, (C) 90% GS + 10% DB, (D) 85% GS +15% DB, and (E) 80% GS + 20% DB. The rice was processed using an extruder. The results showed that GB supplementation increased the content of protein as well as the total ash of the analogous rice. Most of the rice has a yellowish-brown to brown color. The rice thickness ranged from 2.6 mm to 4.3 mm, while the rice length ranged from 6.5 mm to 7.0 mm. The rice's length-to-thickness ratio ranged from 1.64 to 2.47. The weight of 1000 kernels of analogous rice ranged from 17.34 g to 34.17 g, whereas the bulk density ranged from 0.46 to 0.50 g/mL. The kernels of analogous rice A, C, D, and E mostly (52-70%) had 2.4-3.3 mm thick, while 88% of Analogous rice B had 3.4-4.7 mm thick. Cooking could double the size (volume) of all analogous rice. The organoleptic test of the analogous rice gave a positive response for all products in the range of more than 4.8 to 5.5 scores (like) for the overall response of hedonic value.

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Section: Chemical Properties (Proximate Content)supporting

confidence: 64%

Section: Chemical Properties (Proximate Content)mentioning

confidence: 48%

Physicochemical and organoleptic properties of gebang (Corypha utan) starch-based analogous rice with dolichos bean (Lablab purpureus) flour supplementation

Lalel

Mahayasa

Mukkun

et al. 2022

Intl J Trop Drylands

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“…Measurement of length of rices by using millimetre scale of both parboiled rice and paddy rice (Muttagi& Ravindra, 2020).…”

Section: Determination Of Length Of Rice Samplementioning

confidence: 99%

“…white rice, basmati rice, long grain Indian rice, puffed rice, Organic rice, wild rice, rice bran and rice flour etc. (Muttagi& Ravindra, 2020).Out of these there are several health benefits of Analysis of selected rice varieties cultivated in Narayangarh, Paschim Medinipur rice contain fibre that lowering cholesterol, fibre can minimise the risk of heart disease and stroke, different kinds of antioxidants found in brown rice that prevent the risk of cancer, improve the digestive health. Hence, in order to provide a details compilation of information's, the main objective of this study is to investigations of five types of rice and their nutritive values that cultivated the region of Naranyangarh, Paschim Medinipur district.It is an innovative study conducted first time in this area.…”

Section: Introductionmentioning

confidence: 99%

Proximate Analysis of Selected Rice Varieties Cultivated in the Region of Narayangarh, Paschim Medinipur District, West Bengal, India

Maity,

Patra,

Das

et al. 2021

ijbs

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Rice (Oryza sativa, a member of the Poaceae family) is a staple food in our country as well as whole World. At present, about 40,000 varieties of rice are existing, only a few varieties are cultivated extensively, milled and polished. Manyvarieties of rice like Khanika, Jawahar, Saraswathi, Jalprabha, Neeraja, Bhagirathi, Patnai, IR-36, IR-50, Pankaj, IR-8, Sona, Kunti and others are cultivated in West Bengal in every year. Beside this Nethiya, Khitis, Bumpy gold, Manjeera, Gourav and others are popularly cultivated in our Paschim medinipur district. We were collected Nethiya, Khitis, Bumpy gold, Manjeera and Gourav for proximate nutritional analysis as well as measure the antioxidant activities. These rices contain protein average 6 g % and fat about 0.63 g %. Antioxidant activities of Nethiya, Khitis, Bumpy gold, Gourav is higher than Manjeera. We consume rice but we have no information regarding nutritional value of local rices and antioxidant status so, accurate rice consumption is important aspect for health promotion and diseases prevention.

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Phytochemical Composition of Rice

Nawaz

Rehman

Aslam

et al. 2022

Modern Techniques of Rice Crop Production

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Phytochemical and Antioxidant Capacity of Traditional Rice Varieties of Karnataka, India

Cited by 5 publications

References 20 publications

Physicochemical and organoleptic properties of gebang (Corypha utan) starch-based analogous rice with dolichos bean (Lablab purpureus) flour supplementation

Physicochemical and organoleptic properties of gebang (Corypha utan) starch-based analogous rice with dolichos bean (Lablab purpureus) flour supplementation

Proximate Analysis of Selected Rice Varieties Cultivated in the Region of Narayangarh, Paschim Medinipur District, West Bengal, India

Phytochemical Composition of Rice

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