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Year 2014, Volume: 1 Issue: 3, 98 - 106, 01.06.2014

Abstract

References

  • Shimamoto, K.,The molecular biology of rice, science 270, 1773 (1995).
  • GOP (Govt. of Pakistan). Economic Survey; Ministry of economic affairs Pakistan.2011-12
  • Juliano, B.O., Rice in Human Nutrition. FAO/IRRI. FAO Food and Nutrition Series No.26. FAO, Rome. (1993).
  • Kainuma, K., Rice—it’s potential to prevent global hunger. Proceedings of the third session of the workshop on suitable use of agricultural resources and environment management with focus on the role of rice farming. Japan FAO Association, pp. 41. (2004.)
  • Kohama Y, Matsumoto S, Mimura T, Tanabe N, Inada A, Nakanishi T Isolation and identification of hypotensive principles in red-mold rice. Chemical & Pharmaceutical Bulletin 35:2484. (1987).
  • Shih, F.F., An update on the processing of high protein rice products. Nahrung/Food, 47: 420. ( 2003).
  • Tang, S., N.S. Hettiarachchy, S. Eswaranandam and P. Crandall, Protein extraction from heat stabilized defatted rice bran: II. The role of amylase, celluclast and viscozyme. Journal of Food Science., 68: 471. (2003.)
  • F. M. Anjum, Imran Pasha, M. Anwar Bugti and M. S. But., Mineral composition of different rice varieties and their milling fractions.; Pakistan Journal of Agricultural Science., Vol. 44 (2007)
  • Hegsted, D.M. Nutritional value of cereal proteins in relation to human needs. In Protein- enriched cereal foods for world needs, ed. M. Milner, 38-48. St. Paul, Minn.Houston, D.F. and G.O. Kohler. Nutritional properties of rice. National Academy of Science., Washington, DC. pp 65. (1969).
  • AOAC. (2005). Official Method of Analysis. Moisture Analysis 925.09. The Official Methods of Analysis of AOAC International. 18th Ed. Current through revision, (2010).
  • AOAC. (2005). Official Method of Analysis. Protein Analysis 984.13. The Official Methods of Analysis of AOAC International. 18th Ed. Current through revision , (2010).
  • AOAC. (2005). Official Method of Analysis. Fat Analysis 920.39C. The Official Methods of Analysis of AOAC International. 18th Ed. Current through revision, (2010).
  • AOAC. (2005). Official Method of Analysis. Fiber Analysis 962.09E. The Official Methods of Analysis of AOAC International. 18th Ed. Current through revision, (2010).
  • AOAC. (2005). Official Method of Analysis. Ash Analysis 923.03. The Official Methods of Analysis of AOAC International. 18th Ed. Current through revision, (2010).
  • Suchada Maisont and Woatthichai Narkrugsa.; The Effect Of Germination On GABA Content, Chemical Composition, Tolal Phenolics Content and Antioxidant Capacity of Thai Waxy Paddy Rice.; Kasetsart Jouranl of Natural Science 44: 912-923 (2010).
  • Choo, B. S. and M. M. Sadiq, Indigenous Feed Stuffs and Poultry Feeds. Poultry Production Research., Sindh, Karachi.( 1982).
  • Rao, P. V. and M. J. Reddy, Evaluation of chemical and nutrient composition in raw, de- oiled and parboiled rice polishing and maize. Indian Journal of Poultry Science. 21. 72. (1986).
  • Ghazi, A. R., MSc Thesis ;Measurement of true ME (TME) of indigenous feeding stuffs commonly used in poultry rations., University of Agriculture Faisalabad, Pakistan. (1992).
  • Nadeem, M. A., PhD Thesis; Evaluation of poultry feedstuffs for TME and available amino acids under tropical conditions. University of Agriculture. Faisalabad, Pakistan. (1998).
  • N. Ambreen, N. Q. Hanif1 and S. Khatoon; Chemical composition of rice polishing from different sources; Pakistan Veterinary Journal; 26: 190. (2006).

EFFECT OF GERMINATION CONDITIONS ON PROXIMATE CHEMICAL COMPOSITION OF SOME PAKISTANI BROWN AND POLISHED RICE VARIETIES

Year 2014, Volume: 1 Issue: 3, 98 - 106, 01.06.2014

Abstract

Five Pakistani rice varieties namely Basmati Super, Basmati 385, Basmati 2000, Irri6 and Irri-9 were analyzed for proximate chemical composition such as moisture, total crude protein, crude fiber, crude fat, ash and carbohydrates when the rice varieties are in brown and polished forms and then these varieties were subjected to undergo germination process and analyzed the proximate chemical composition at different intervals of germination. First, all the varieties were kept in the same environmental conditions for control analysis and there was no significant difference found in moisture in these varieties whereas there was a significant difference in protein percentage, fiber percentage, fat percentage ash content percentage, and carbohydrates percentage among the all varieties. The protein percentage varies from 6.22 to 8.24 in polished rice varieties and varies from 7.14 to 8.95 in brown varieties. Similarly the fat content also varied from 5.04 to 5.48 in polished varieties and 5.56 to 6.78 in brown varieties. The carbohydrate content in polished rice varieties varied from 72.88 to 76.03 and in brown varieties it varied from 65.37 to 67.22. This study is helpful as a digest chemical composition of rice varieties before and after polishing. The results of this study will be helpful for the rice consumers to choose the rice variety for their daily use. Irri6 must be given more attention by the rice breeders to use in their hybridization programs as these varieties exhibit more proteins and minerals which are required to maintain normal body metabolism whereas Basmati rice varieties are good in fat and carbohydrates which shown to be the superior variety among the all.

References

  • Shimamoto, K.,The molecular biology of rice, science 270, 1773 (1995).
  • GOP (Govt. of Pakistan). Economic Survey; Ministry of economic affairs Pakistan.2011-12
  • Juliano, B.O., Rice in Human Nutrition. FAO/IRRI. FAO Food and Nutrition Series No.26. FAO, Rome. (1993).
  • Kainuma, K., Rice—it’s potential to prevent global hunger. Proceedings of the third session of the workshop on suitable use of agricultural resources and environment management with focus on the role of rice farming. Japan FAO Association, pp. 41. (2004.)
  • Kohama Y, Matsumoto S, Mimura T, Tanabe N, Inada A, Nakanishi T Isolation and identification of hypotensive principles in red-mold rice. Chemical & Pharmaceutical Bulletin 35:2484. (1987).
  • Shih, F.F., An update on the processing of high protein rice products. Nahrung/Food, 47: 420. ( 2003).
  • Tang, S., N.S. Hettiarachchy, S. Eswaranandam and P. Crandall, Protein extraction from heat stabilized defatted rice bran: II. The role of amylase, celluclast and viscozyme. Journal of Food Science., 68: 471. (2003.)
  • F. M. Anjum, Imran Pasha, M. Anwar Bugti and M. S. But., Mineral composition of different rice varieties and their milling fractions.; Pakistan Journal of Agricultural Science., Vol. 44 (2007)
  • Hegsted, D.M. Nutritional value of cereal proteins in relation to human needs. In Protein- enriched cereal foods for world needs, ed. M. Milner, 38-48. St. Paul, Minn.Houston, D.F. and G.O. Kohler. Nutritional properties of rice. National Academy of Science., Washington, DC. pp 65. (1969).
  • AOAC. (2005). Official Method of Analysis. Moisture Analysis 925.09. The Official Methods of Analysis of AOAC International. 18th Ed. Current through revision, (2010).
  • AOAC. (2005). Official Method of Analysis. Protein Analysis 984.13. The Official Methods of Analysis of AOAC International. 18th Ed. Current through revision , (2010).
  • AOAC. (2005). Official Method of Analysis. Fat Analysis 920.39C. The Official Methods of Analysis of AOAC International. 18th Ed. Current through revision, (2010).
  • AOAC. (2005). Official Method of Analysis. Fiber Analysis 962.09E. The Official Methods of Analysis of AOAC International. 18th Ed. Current through revision, (2010).
  • AOAC. (2005). Official Method of Analysis. Ash Analysis 923.03. The Official Methods of Analysis of AOAC International. 18th Ed. Current through revision, (2010).
  • Suchada Maisont and Woatthichai Narkrugsa.; The Effect Of Germination On GABA Content, Chemical Composition, Tolal Phenolics Content and Antioxidant Capacity of Thai Waxy Paddy Rice.; Kasetsart Jouranl of Natural Science 44: 912-923 (2010).
  • Choo, B. S. and M. M. Sadiq, Indigenous Feed Stuffs and Poultry Feeds. Poultry Production Research., Sindh, Karachi.( 1982).
  • Rao, P. V. and M. J. Reddy, Evaluation of chemical and nutrient composition in raw, de- oiled and parboiled rice polishing and maize. Indian Journal of Poultry Science. 21. 72. (1986).
  • Ghazi, A. R., MSc Thesis ;Measurement of true ME (TME) of indigenous feeding stuffs commonly used in poultry rations., University of Agriculture Faisalabad, Pakistan. (1992).
  • Nadeem, M. A., PhD Thesis; Evaluation of poultry feedstuffs for TME and available amino acids under tropical conditions. University of Agriculture. Faisalabad, Pakistan. (1998).
  • N. Ambreen, N. Q. Hanif1 and S. Khatoon; Chemical composition of rice polishing from different sources; Pakistan Veterinary Journal; 26: 190. (2006).
There are 20 citations in total.

Details

Primary Language English
Journal Section Research Article
Authors

Amir Hayat This is me

Taaj Muhammad Jahangir This is me

Malik Alamgir This is me

Publication Date June 1, 2014
Published in Issue Year 2014 Volume: 1 Issue: 3

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