Proximate Composition, Mineral Content and Fatty Acids Analyses of Aromatic and Non-Aromatic Indian Rice

doi:10.1016/j.rsci.2016.05.005

Abstract

Abstract:

Awareness on nutritive value and health benefits of rice is of vital importance in order to increase the consumption of rice in daily diet of the human beings. In this study, a total of six aromatic and two non-aromatic rice accessions grown in India were analysed for their nutritional quality attributes including proximate composition, mineral contents and fatty acids. Data with three replications were used to measure Pearson’s simple correlation co-efficient in order to establish the relationship among various nutritional quality attributes. The result on proximate composition showed that Govind Bhog had the highest moisture (13.57%) and fat (0.92%) content, which signifies its tasty attribute. Badshah Bhog exhibited the highest fibre content (0.85%), carbohydrate content (82.70%) and food energy (365.23 kCal per 100 g). Among the minerals, the higher Ca (98.75 mg/kg), Zn (17.00 mg/kg) and Fe (31.50 mg/kg) were in Gopal Bhog, whereas the highest Na (68.85 mg/kg) was in Badshah Bhog, the highest K (500.00 mg/kg) was in Swetganga, Khushboo and Sarbati. The highest contents of unsaturated fatty acids viz. oleic acid (49.14%), linoleic acid (46.99%) and linolenic acid (1.27%) were found in Sarbati, whereas the highest content of saturated fatty acids viz. myristic acid (4.60%) and palmitic acid (31.91%) were found in Govind Bhog and stearic acid (6.47%) in Todal. The identified aromatic rice accessions Gopal Bhog, Govind Bhog and Badshah Bhog and non-aromatic rice accession Sarbati were found nutritionally superior among all eight tested accessions. The nutritional quality oriented attributes in this study were competent with recognized prominent aromatic and non-aromatic rice accessions as an index of their nutritional worth and recommend to farmers and consumers which may be graded as export quality rice with good unique nutritional values in international market.

Key words: aromatic rice, food energy, mineral, nutritional quality, proximate composition, fatty acid

Kumar Verma Deepak, Prakash Srivastav Prem. Proximate Composition, Mineral Content and Fatty Acids Analyses of Aromatic and Non-Aromatic Indian Rice[J]. Rice Science, 2017, 24(1): 21-31.

Figures/Tables 5

References 93

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Accession	Proximate composition (%)						Food energy (kCal per 100 g)
Accession	Moisture	Fat	Protein	Ash	Fibre	Carbohydrate	Food energy (kCal per 100 g)
Aromatic rice
Gopal Bhog	10.11 ± 0.77	0.72 ± 0.06	8.78 ± 0.19	0.52 ± 0.03	0.64 ± 0.01	79.87 ± 0.94	361.07 ± 2.63
Govind Bhog	13.57 ± 0.39*	0.92 ± 0.01*	9.27 ± 0.14	0.38 ± 0.04	0.69 ± 0.00	75.87 ± 0.53	348.79 ± 1.61
Badshah Bhog	8.90 ± 0.18	0.61 ± 0.01	7.23 ± 0.16	0.59 ± 0.04	0.85 ± 0.00*	82.70 ± 0.24*	365.23 ± 0.74*
Kalanamak	10.59 ± 0.63	0.68 ± 0.01	7.23 ± 0.20	0.56 ± 0.08	0.55 ± 0.00	80.94 ± 0.91	358.76 ± 2.79
Swetganga	12.01 ± 0.50	0.23 ± 0.06	8.73 ± 0.05	0.66 ± 0.03	0.70 ± 0.00	78.38 ± 0.12	350.48 ± 0.43
Khushboo	10.12 ± 0.12	0.77 ± 0.01	9.51 ± 0.25*	0.73 ± 0.05*	0.48 ± 0.00	78.87 ± 0.39	360.44 ± 0.54
Non-aromatic rice
Sarbati	11.25 ± 0.30	0.06 ± 0.01	6.87 ± 0.10	0.35 ± 0.05	0.64 ± 0.00	81.47 ± 0.36	353.89 ± 0.99
Todal	12.20 ± 0.19	0.22 ± 0.01	7.09 ± 0.08	0.54 ± 0.01	0.65 ± 0.16	79.96 ± 0.18	350.12 ± 0.81
* indicates that data are significant at the 0.05 level (2-tailed).

Accession	Proximate composition (%)						Food energy (kCal per 100 g)
Accession	Moisture	Fat	Protein	Ash	Fibre	Carbohydrate	Food energy (kCal per 100 g)
Aromatic rice
Gopal Bhog	10.11 ± 0.77	0.72 ± 0.06	8.78 ± 0.19	0.52 ± 0.03	0.64 ± 0.01	79.87 ± 0.94	361.07 ± 2.63
Govind Bhog	13.57 ± 0.39*	0.92 ± 0.01*	9.27 ± 0.14	0.38 ± 0.04	0.69 ± 0.00	75.87 ± 0.53	348.79 ± 1.61
Badshah Bhog	8.90 ± 0.18	0.61 ± 0.01	7.23 ± 0.16	0.59 ± 0.04	0.85 ± 0.00*	82.70 ± 0.24*	365.23 ± 0.74*
Kalanamak	10.59 ± 0.63	0.68 ± 0.01	7.23 ± 0.20	0.56 ± 0.08	0.55 ± 0.00	80.94 ± 0.91	358.76 ± 2.79
Swetganga	12.01 ± 0.50	0.23 ± 0.06	8.73 ± 0.05	0.66 ± 0.03	0.70 ± 0.00	78.38 ± 0.12	350.48 ± 0.43
Khushboo	10.12 ± 0.12	0.77 ± 0.01	9.51 ± 0.25*	0.73 ± 0.05*	0.48 ± 0.00	78.87 ± 0.39	360.44 ± 0.54
Non-aromatic rice
Sarbati	11.25 ± 0.30	0.06 ± 0.01	6.87 ± 0.10	0.35 ± 0.05	0.64 ± 0.00	81.47 ± 0.36	353.89 ± 0.99
Todal	12.20 ± 0.19	0.22 ± 0.01	7.09 ± 0.08	0.54 ± 0.01	0.65 ± 0.16	79.96 ± 0.18	350.12 ± 0.81
* indicates that data are significant at the 0.05 level (2-tailed).

Composition	Ash	Fat	Fibre	Protein	Carbohydrate	Energy
Moisture	-0.442 (0.273)	-0.123 (0.771)	-0.062 (0.884)	0.220 (0.600)	-0.771 (0.025)*	-0.966 (0.0001)**
Ash		0.079 (0.853)	-0.186 (0.659)	0.269 (0.519)	0.101 (0.812)	0.368 (0.370)
Fat			-0.153 (0.718)	0.601 (0.115)	-0.382 (0.351)	0.364 (0.375)
Fibre				-0.293 (0.481)	0.236 (0.573)	0.048 (0.911)
Protein					-0.782 (0.022)*	-0.088 (0.835)
Carbohydrate						0.647 (0.083)
* and **, Correlation is significant at the 0.05 and 0.01 levels (2-tailed), respectively; Data in parentheses mean the P values.

Composition	Ash	Fat	Fibre	Protein	Carbohydrate	Energy
Moisture	-0.442 (0.273)	-0.123 (0.771)	-0.062 (0.884)	0.220 (0.600)	-0.771 (0.025)*	-0.966 (0.0001)**
Ash		0.079 (0.853)	-0.186 (0.659)	0.269 (0.519)	0.101 (0.812)	0.368 (0.370)
Fat			-0.153 (0.718)	0.601 (0.115)	-0.382 (0.351)	0.364 (0.375)
Fibre				-0.293 (0.481)	0.236 (0.573)	0.048 (0.911)
Protein					-0.782 (0.022)*	-0.088 (0.835)
Carbohydrate						0.647 (0.083)
* and **, Correlation is significant at the 0.05 and 0.01 levels (2-tailed), respectively; Data in parentheses mean the P values.

Accession	Ca	Na	Zn	Fe	Cu	K	Mg
Aromatic rice
Gopal Bhog	98.75	57.40	17.00	31.50	4.10	482.65	171.30
Govind Bhog	75.80	51.00	10.25	10.50	4.50	268.45	83.50
Badshah Bhog	85.60	68.85	13.25	16.45	5.55	265.85	155.25
Kalanamak	76.30	41.44	11.50	3.20	6.41	341.35	139.55
Swetganga	75.95	56.05	10.75	2.40	6.32	500.00	182.45
Khushboo	72.75	61.80	9.30	4.40	6.20	500.00	145.15
Non-aromatic rice
Sarbati	62.95	51.80	9.80	0.80	15.95	500.00	101.75
Todal	73.25	43.80	13.25	0.90	10.46	265.00	131.15
Each value represents the average from three replications.