Effect of Processing on Nutritional Value of Rice (Oryza sativa)

This work was concerned with the loss of nutrients during the processing of rice using 3 varieties such as Kernel, KSE and 86 rice

• From: Foreign, Commonwealth & Development Office
• Published: 1 January 2011

• Country: Pakistan
• Document Type: Journal Article
• Theme: Agriculture
• Authors: Abbas, A., Khawar, A., Aslam, F., Murtaza, S., Rafique, S., Naheed, S.

Abstract

This research work was concerned with the loss of nutrients during the processing of rice using three different varieties such as Kernel, KSE and 86 rice. Rice samples were used for proximate analysis of nutritional factors of rice, like moisture, ash, fat, fiber and protein respectively. Concentration of minerals was determined by using Atomic Absorption Spectroscopy (AAS) and Flame Emission Spectroscopy (FES) techniques. For mineral concentration rice samples were burnt and decomposed with concentrated nitric acid and absorbance of each sample and standards was noted. From graphs concentration of minerals (K, Na, Ca, Zn, Fe, Mn, Cd, Ni, Cr) was determined.

Citation

Abbas, A.; Murtaza, S.; Aslam, F.; Khawar, A.; Rafique, S.; Naheed, S. Effect of Processing on Nutritional Value of Rice (Oryza sativa). World Journal of Medical Sciences (2011) 6 (28) 68-73.

Links

Effect of Processing on Nutritional Value of Rice (Oryza sativa) (PDF, 274KB)

Published 1 January 2011