Submit

Asian Journal of Dairy and Food Research, volume 25 issue 1 (march 2006) : 1-7

NUTRITIONAL QUALITY OF BASMATI RICE GENOTYPES

D.R. Sood, S.C. Deka, Akhlash Pratap Singh
1Deparbnent of Biochemistry CCS Haryana Agricultural University, Hisar - 125004, India

  • Submitted|

  • First Online |

  • doi

Cite article:- Sood D.R., Deka S.C., Singh Pratap Akhlash (2024). NUTRITIONAL QUALITY OF BASMATI RICE GENOTYPES. Asian Journal of Dairy and Food Research. 25(1): 1-7. doi: .

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

    REFERENCES

    1. Adeyeye, A. and Ajevole, K (1992). Food Chern 44: 41-44.
    2. Anigbogu, N.M. (1997). Int Rice Res News 22: 23-24.
    3. Annapure, U.S. et aI. (1998). J Sci Food Agric 76: 377-382.
    4. AOAC (1984). Official Methods of Analysis 14 ed Association of Official Analytical Chemists Inc., Washington, D.C.
    5. Barber, S. (1972). Milled rice and changes during aging In: Rice Chemistry and Technology (DF Houston, ed) Am Assoc of Cereal Chern. St paul.
    6. Bartlett, M.R. (1959). J BioI Chern 234: 466-68.
    7. Bhashyam, MK et al (2006). J Food Sci Technol 43: 213-18.
    8. Chakrabarty, T.K et aI. (1972). J Fd Sci Technol 9: 140-43.
    9. Chesnin, Land Yein, C.H (1951) Proc Soil Sci Soc Amer 15: 149-5l.
    10. Cook, J. D. et aI. (1997). Am J. Clin Nutr 65: 964-69.
    11. Deka, S.C. and Sood, DR (2003). J. Dairying Foods and Home Science 22: 1-9.
    12. Eggum, B.O. (1979). The nutritional value of rice in comparison with other cereals. [n : Proceedings, Workshop on cereal aspects of rice grain quality. P 91-111, Los Benos, Laguna, The Philippines, [nt. Rice Res. Ins.
    13. Eggum, O. (1982). Plant Foods Hum Nutr 31: 371-75.
    14. Firmin, A (1991). Food Chern 39: 357-62.
    15. Ghrist, D.H. (1965) Nutritional value of rice, 4th ed In: Rice, Lowe and Brydona Ltd. London.
    16. HAU (1981) Package of Practices for Rabi Crops, HAU, Hisar, India.
    17. Jackson, M.L. (1978) Text Book of Soil Chemical Analysis, Prentice Hall, Bombay.
    18. Johnson, G. et al. (1964). J Agri Food Chern 12: 216-19.
    19. Juliano, B.0. (1985) Rice: Chemistry and Technology, AACC, St paul, M.N.
    20. Katiyar, SK et al. (1999). Ind J Exp Bioi 37: 211-14.
    21. Kim, Y.D. (1997). Int Rice Res News 22: 20-22.
    22. Kumar, B and Singh, \1.p. (1997). J. Soils and Crops 7: 105-08.
    23. Kuo, T.M. et al. (1988). J Agri Food Chern 36: 32-36.
    24. Lorenz, KJ. and Kulp, K (1981) Handbook of Cereal Science and Technology, Marcel Dekker Inc, New York. USA.
    25. Lunial, J. (1995). M.Sc. thesis, CCS Haryana Agricultural University, Hisar, India.
    26. Malik, c.p and Singh, M.B. (1980) Plant Enzymology and Histoenzymology. A text manual, Kalyani Publishers, New Delhi.
    27. Narasinga Rao, Y.G. et al. (1995). Nutritive value of Indian Foods, N[N, [CMR, Hyderabad, India.
    28. Oelke, E. A. et al. (1997). Cereal Foods world 42: 234-247.
    29. Pedersen, B. and Eggum, B.0. (1983). Plant Foods Hum Nutr 33: 267-78.
    30. Roe, J.H. (1934). J Bioi Chern 107: 15-22.
    31. Sikka, KC. et al. (1989). In : Recent Advances in Plant Biochemistry, [CAR, New Delhi.
    32. Sagar, M.A. and Ashraf, M (1997). [nt. Rice Res. News 12: 12-13.
    33. Saunders RM (1990). Cereal Foods World 35: 632.
    34. Singh, R (1989) . In: Recent Advances in Plant Biochemistry (S.L. Mehta, Lodha, M.L., Sane P.\!. eds), ICAR, New Delhi. Vol. 25, No.1, 2006 7
    35. Singh, S. et al. (1998). J. Fd Sci Technol 35: 74-78.
    36. Singh, A.p. (2005) Ph.D. thesis, Chaudhary Charan Singh, Haryana Agricultural University, Hisar, India.
    37. Souci, S.K., at. (1986). Food composition and nutrition tables 1986/1987. 3,d ed, Stuttgart. Wissenchaftliche Verlagsgesellschaft mbtt.
    38. Somogyi, M (1953). J BioI Chern 195: 19-23.
    39. Toma, R.B. and Tabekhia, M.M. (1979). J Food Sci 44: 619-21.
    40. Uppal, S.K. and Sidhu, G.S. (1987). Int Rice Res. News 12:13.
    41. Villareal, C.P. et at. (1991). Cereal Chern 68: 437.
    42. Wardsworth, M.J.!. and Spadaro, J.J. (1981). Cereal Chern 38: 331-34.
    43. William, D.C. et al. (1970). Cereal Chern 47: 411-20.
    44. Yemn, E.W. and Willis, A.J. (1954). Biochem J 57: ~08-i4.
    Reviewed By

    Download Article
    In this Article
      Contact us
      Follow us

      Editorial Board

      View all (0)