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Evaluation of Rice Cultivars Through Protein Digestibility-2013

Nilufa Ferdous
Senior Scientific Officer
Grain Quality and Nutrition Division, BRRI

Abstract/ Executive Summary:

Rice has the highest protein digestibility among the staples. Protein digestibility is a method of evaluating the protein quality based on both the amino acid requirements of humans and their ability to digest it. In this study fourteen germplasm cultivars were evaluated for protein digestibility. The invitro protein digestibility (IVPD) of the rice flour of the different local rice cultivars ranged from 49% to 68%. The highest invitro protein digestibility was obtained in the flour of the local rice cultivar, Magoi balam 68% while it was the lowest in the cultivars Poushmorich 49% and Depa 49%. The range of protein loss from 14.5-8.6% during milling.

Keywords: Rice, Protein, Invitro digestibility

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2012

End Date: 01-06-2013

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To measure the invitro rice protein absorption

Methodology:

Fifteen germplasm cultivars from Genetic Resource and Seed division were used for analysis. The laboratory analysis was conducted at Grain Quality and Nutrition Division of Bangladesh Rice Research Institute, Gazipur. Milled rice out turn was determined by dehulling 200 g rough rice in Satake Rice mill, followed by 75 second polishing in a Satake grain testing mill TM- 05. Head rice out turn was determined by separting broken parts from milled rice by hand. Milled rice and head rice out turn were expressed as precentage of rough rice and milled rice, respectively. Invitro protein digestibility was determined by the method described by Singh et al., 1982. It was assessed by employing pepsin and pancreatin (Akeson and Stahmann, 1964). The nitrogen contents and the undigested residue were determined by the micro kjeldahl method (AOAC, 1995).

Source of Information: Annual Research Review Workshop 20012-2013, BRRI, Gazipur 1701.

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The invitro protein digestibility (IVPD) of the rice flour of the different local rice cultivars ranged from 49% to 68%. The highest invitro protein digestibility was obtained in the flour of the local rice cultivar, Magoi balam 68% while it was lowest in the cultivars Poushmorich 49% and Depa 49%. Cultivars having higher protein content were Magoi balam 10.7%, Motichak 10.5%, Neda 10.5%, Molla digha 10.3% and Boylam 10.2%. According to serial in vitro protein digestibility of these cultivars were 68%, 62%, 58%, 57% and 57% respectively. Cultivars with higher protein content have shown the higher protein digestibility except Kalabinni which have shown the higher protein digestibility 58% with 8.2% protein content (as is basis). Kaul et al., 1982 revealed the protein digestibility of rice was 58% which was similar result as like as this study.

Knowledge Management: Report/Proceedings