Chemical and nutritional composition of traditional rice varieties of Karnataka

Abstract

Rice (Oryza sativa L.) is a very popular food crop in the world. Easy digestibility and nutritional properties, rice is highly preferred over other cereals. Evaluation of twenty traditional rice varieties grown in Karnataka, as a dehusked grain was performed with respect to chemical and nutritional characteristics. Traditional rice varieties varied significantly (p<0.05) for all the parameters studied. Moisture (8.44-10.04%), protein (7.63-12.35%), Fat (2.12-3.23%), Fibre (1.29-3.16%), Ash (1.08-1.64%), carbohydrate (72.85-77.53%), and energy (353.16-366.91 Kcal) content of traditional rice varieties differed significantly. Minerals viz., iron (1.34-3.36 mg), zinc (2.22-3.72 mg), calcium (18.32-24.07 mg), and phosphorus (225.25-248.41 mg) differed significantly. Amylose and total starch content ranged from 12.51 to 24.64 per cent and 68.31 to 75.64 per cent respectively. Insoluble, soluble and total dietary fibre ranged from 4.34 to 9.79, 0.12 to 0.62, and 4.46 to 10.40 g per 100 g respectively. This is the first report on systemic analysis of chemical and nutritional qualities of traditional rice varieties of Karnataka.