NUTRITIONAL QUALITY OF BASMATI RICE GENOTYPES

Article Id: ARCC5268 | Page : 1-7
Citation :- NUTRITIONAL QUALITY OF BASMATI RICE GENOTYPES.Asian Journal Of Dairy and Food Research.2006.(25):1-7
D.R. Sood, S.C. Deka and Akhlash Pratap Singh
Address : Deparbnent of Biochemistry CCS Haryana Agricultural University, Hisar - 125004, India

Abstract

Eleven aromatic and one non-aromatic fine grain genotypes of rice (OriZa sativa L.) were analysed for proximate principles, energy, macro and micro minerals, carbohydrate components, thiamine and ribofloavin. Variations in proximate principles, energy, macro and micro minerals were found in rice genotypes evaluated. Carbohydrates partitioning revealed that starch, amylose and amylopectin in PR-106 differed significantly from other basmati genotypes whereas non significant differences were observed for reducing sugars, sucrose, fructose and glucose among genotypes. Thiamine and riboflavin ranged from 0.063 to 0.073 and 0.029 to 0.037 mg/100 g

Keywords

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