Changes on carbohydrates and protein content in North Sulawesi local rice during storage

Abstract

This study aims at determining changes in the level of carbohydrates and protein during the storage process. The results show that during six-month storage, there are decreases in the levels of carbohydrates and protein content in rice grains. Decreased levels of carbohydrate occurred on red rice obtained from Manado Bersehati market (52.23%), followed by red rice from Karombosan market (41.21%). Control rice with insects and fungi protection treatments' experienced the smallest level of carbohydrate decrease (9.20%). The largest protein content decreased occurred in red rice obtained from Bersehati Market (5,45%), followed by red rice from Karombasan market (4.93%). The smallest decrease occurred in the control rice Superwin obtained from Market Bersehati (0.96%). Long period storage affects the quality of rice.