Variations in the Major Nutrient Composition of Dominant High-Yield Varieties (HYVs) in Parboiled and Polished Rice of Bangladesh
Rice (<i>Oryza sativa</i> L.) is the principal staple food, a fundamental component of food security, a significant source of energy and major nutrients, and a key player in the overall nutritional status in Bangladesh. Parboiling is a common rice-processing treatment in Bangladesh. Rece...
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MDPI AG
2023-11-01
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| author | Kazi Turjaun Akhter Habibul Bari Shozib Md. Hafizul Islam Sneha Sarwar Md. Mariful Islam Md. Rubel Akanda Muhammad Ali Siddiquee Md. Mohiduzzaman Abu Torab M. A. Rahim Nazma Shaheen |
| author_facet | Kazi Turjaun Akhter Habibul Bari Shozib Md. Hafizul Islam Sneha Sarwar Md. Mariful Islam Md. Rubel Akanda Muhammad Ali Siddiquee Md. Mohiduzzaman Abu Torab M. A. Rahim Nazma Shaheen |
| author_sort | Kazi Turjaun Akhter |
| collection | DOAJ |
| description | Rice (<i>Oryza sativa</i> L.) is the principal staple food, a fundamental component of food security, a significant source of energy and major nutrients, and a key player in the overall nutritional status in Bangladesh. Parboiling is a common rice-processing treatment in Bangladesh. Recently, polishing has also become a common practice among millers seeking to attract consumers. Polishing may influence the nutrient composition of rice. The present study aimed to investigate the impact of parboiling and polishing on the nutritional content of the five High Yield Varieties (HYVs) of rice (BR11, BRRI dhan28, BRRI dhan29, BRRI dhan49, and BRRI dhan84) and their percent contributions to the Recommended Dietary Allowances (RDA) of vitamins and minerals. All of the rice samples were analyzed for proximate parameters, vitamins (B1, B2, B3, B6, and folate), and minerals (Ca, Mg, Fe, Zn, Na, K, P). Moisture, ash, fat, and total dietary fiber (TDF) were determined gravimetrically, according to the AOAC Official Methods; protein was measured by the Kjeldahl method; B-group vitamins were measured using Ultra Pressure Liquid Chromatography; and mineral content was determined by ICP-OES. The energy, protein, fat, and total dietary fiber (TDF) content of the samples ranged between 342–357 kcal/100 g, 6.79–10.74 g/100 g, 0.31–1.69 g/100 g, and 2.59–3.92 g/100 g respectively. Thiamin, riboflavin, niacin, pyridoxin, and folate content ranged from 0.11–0.25 mg/100 g, 0.01–0.05 mg/100 g, 2.82–6.42 mg/100 g, 0.12–0.30 g/100 g, and 5.40–23.95 g/100 g respectively. In a comparison of parboiling and polishing, macronutrients and vitamin retention were higher in parboiled unpolished rice than in polished unparboiled rice. The minerals (mg/100 g) Ca, Mg, Fe, Zn, Na, K, and P were in the ranges 32.82–44.72, 30.69–58.34, 0.51–0.70,1.83–2.79, 5.00–5.36, 106.49–112.73, and 162.23–298.03. Minerals of BRRI dhan84 were unaffected by polishing and parboiling. BRRI dhan84 contributed a higher percentage of RDA of all B vitamins and minerals. Therefore, to reduce nutrient loss in rice, industries and consumers should be encouraged to avoid polishing or limit polishing to 10% DOM and to consume unpolished rice, either parboiled or unparboiled. |
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| spelling | doaj.art-ecd8e29a0577462288eadeab9ccc825d2023-11-10T15:03:00ZengMDPI AGFoods2304-81582023-11-011221399710.3390/foods12213997Variations in the Major Nutrient Composition of Dominant High-Yield Varieties (HYVs) in Parboiled and Polished Rice of BangladeshKazi Turjaun Akhter0Habibul Bari Shozib1Md. Hafizul Islam2Sneha Sarwar3Md. Mariful Islam4Md. Rubel Akanda5Muhammad Ali Siddiquee6Md. Mohiduzzaman7Abu Torab M. A. Rahim8Nazma Shaheen9Institute of Nutrition and Food Science, University of Dhaka, Dhaka 1000, BangladeshBangladesh Rice Research Institute (BRRI), Gazipur 1701, BangladeshInstitute of Nutrition and Food Science, University of Dhaka, Dhaka 1000, BangladeshInstitute of Nutrition and Food Science, University of Dhaka, Dhaka 1000, BangladeshBangladesh Rice Research Institute (BRRI), Gazipur 1701, BangladeshBangladesh Rice Research Institute (BRRI), Gazipur 1701, BangladeshBangladesh Rice Research Institute (BRRI), Gazipur 1701, BangladeshInstitute of Nutrition and Food Science, University of Dhaka, Dhaka 1000, BangladeshInstitute of Nutrition and Food Science, University of Dhaka, Dhaka 1000, BangladeshInstitute of Nutrition and Food Science, University of Dhaka, Dhaka 1000, BangladeshRice (<i>Oryza sativa</i> L.) is the principal staple food, a fundamental component of food security, a significant source of energy and major nutrients, and a key player in the overall nutritional status in Bangladesh. Parboiling is a common rice-processing treatment in Bangladesh. Recently, polishing has also become a common practice among millers seeking to attract consumers. Polishing may influence the nutrient composition of rice. The present study aimed to investigate the impact of parboiling and polishing on the nutritional content of the five High Yield Varieties (HYVs) of rice (BR11, BRRI dhan28, BRRI dhan29, BRRI dhan49, and BRRI dhan84) and their percent contributions to the Recommended Dietary Allowances (RDA) of vitamins and minerals. All of the rice samples were analyzed for proximate parameters, vitamins (B1, B2, B3, B6, and folate), and minerals (Ca, Mg, Fe, Zn, Na, K, P). Moisture, ash, fat, and total dietary fiber (TDF) were determined gravimetrically, according to the AOAC Official Methods; protein was measured by the Kjeldahl method; B-group vitamins were measured using Ultra Pressure Liquid Chromatography; and mineral content was determined by ICP-OES. The energy, protein, fat, and total dietary fiber (TDF) content of the samples ranged between 342–357 kcal/100 g, 6.79–10.74 g/100 g, 0.31–1.69 g/100 g, and 2.59–3.92 g/100 g respectively. Thiamin, riboflavin, niacin, pyridoxin, and folate content ranged from 0.11–0.25 mg/100 g, 0.01–0.05 mg/100 g, 2.82–6.42 mg/100 g, 0.12–0.30 g/100 g, and 5.40–23.95 g/100 g respectively. In a comparison of parboiling and polishing, macronutrients and vitamin retention were higher in parboiled unpolished rice than in polished unparboiled rice. The minerals (mg/100 g) Ca, Mg, Fe, Zn, Na, K, and P were in the ranges 32.82–44.72, 30.69–58.34, 0.51–0.70,1.83–2.79, 5.00–5.36, 106.49–112.73, and 162.23–298.03. Minerals of BRRI dhan84 were unaffected by polishing and parboiling. BRRI dhan84 contributed a higher percentage of RDA of all B vitamins and minerals. Therefore, to reduce nutrient loss in rice, industries and consumers should be encouraged to avoid polishing or limit polishing to 10% DOM and to consume unpolished rice, either parboiled or unparboiled.https://www.mdpi.com/2304-8158/12/21/3997rice varietiesparboilingpolishingnutrient compositionBangladesh |
| spellingShingle | Kazi Turjaun Akhter Habibul Bari Shozib Md. Hafizul Islam Sneha Sarwar Md. Mariful Islam Md. Rubel Akanda Muhammad Ali Siddiquee Md. Mohiduzzaman Abu Torab M. A. Rahim Nazma Shaheen Variations in the Major Nutrient Composition of Dominant High-Yield Varieties (HYVs) in Parboiled and Polished Rice of Bangladesh Foods rice varieties parboiling polishing nutrient composition Bangladesh |
| title | Variations in the Major Nutrient Composition of Dominant High-Yield Varieties (HYVs) in Parboiled and Polished Rice of Bangladesh |
| title_full | Variations in the Major Nutrient Composition of Dominant High-Yield Varieties (HYVs) in Parboiled and Polished Rice of Bangladesh |
| title_fullStr | Variations in the Major Nutrient Composition of Dominant High-Yield Varieties (HYVs) in Parboiled and Polished Rice of Bangladesh |
| title_full_unstemmed | Variations in the Major Nutrient Composition of Dominant High-Yield Varieties (HYVs) in Parboiled and Polished Rice of Bangladesh |
| title_short | Variations in the Major Nutrient Composition of Dominant High-Yield Varieties (HYVs) in Parboiled and Polished Rice of Bangladesh |
| title_sort | variations in the major nutrient composition of dominant high yield varieties hyvs in parboiled and polished rice of bangladesh |
| topic | rice varieties parboiling polishing nutrient composition Bangladesh |
| url | https://www.mdpi.com/2304-8158/12/21/3997 |
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