Bikash C Sarker and Sweety Rani Roy
Department of Agricultural Chemistry, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
*Corresponding author: firstname.lastname@example.org
Article history: Received:05.01.2021, Accepted: 16.02.2021, Published: Online: 28.02.2021
To cite this article: Sarker BC and Roy SR. 2021. Proximate composition and nutritional values of four aromatic and two non aromatic rice cultivars in Bangladesh. Intl. J. Agric. Med. Plants. 2(1):10-15.
Aromatic rice is of vital importance considering nutritive values, pleasant aroma and health benefits for the human diet. In this study, grains of selected four aromatic cultivars, namely (Kalijira (Unboiled), Shampakatari (Boiled), Chinigura (Unboiled), Zirashail (Boiled)) and two non-aromatic rice cultivars, namely BRRI dhan28 (Boiled) and Minicate (Boiled), respectively were analyzed for their nutritional quality attributes including proximate composition with mineral contents. The proximate composition showed that Minicate had the highest moisture content (12.03%). Protein content ranged from 8.7 to 8.84% among the grains of studied cultivars. The grains of Chinigura contained the highest amount of fat while Minicate had the least values. The total dietary fiber and carbohydrate content ranged from 0.9150% – 3.655% and 67.62% – 88.65%, respectively. The Kalijira contained the maximum amount of food energy, carbohydrate (88.65%), Ca (314 mg/100 g), and Zn (258.7 mg/100 g) while Fe (3.152 mg/100 g) was higher in Minicate and Chinigura. The nutritional quality-oriented attributes in this study were competent with recognized prominent aromatic rice varieties as an index of their nutritional worth. It is inferred that the studied aromatic rice varieties might be considered as the effective sources of mineral contents and food nutrients especially in aromatic rice cv. Kalijira and cv. Chinigura for health benefits.
Keywords: Aromatic rice, food energy; mineral, proximate composition
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