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

Amir Hayat Taaj Muhammad Jahangir Malik Alamgir

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.

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