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Evaluation of Cooked Rice Through Protein Loss

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

Abstract/ Executive Summary:

Rice is the predominant staple food in at least 33 developing countries, providing 27 percent of dietary energy supply, 20 percent of dietary protein and 3 percent of dietary fat. Many factors influence the nutrient content of rice, including the cultivar, agricultural practices, post-harvest conditions and handling. Rice boiling in excess water results some is leaching out of water-soluble nutrients including starch and their loss when the cooking liquor is discarded. Fourteen germplasm cultivars were evaluated for cooked rice through protein loss. In case of cooking in excess water, Leda binni had shown the highest protein lost 20% whereas Dudh kalam and Karaila dhan had shown the lowest protein lost 4%. Highest cooked rice protein was 8.83% for Need and the lowest cooked rice protein was 5.74 for Kanai bansi.

Keywords: Cooked rice, Protein loss, Excess and optimum water

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 variation of protein content in milled rice and cooked rice in optimum and excess water

Methodology:

Fifteen germplasm cultivars were collected from Genetic Resource and Seed division. The rough rice of the cultivars was milled using standard procedure of the Grain Quality and Nutrition division. Laboratory analysis was done as per GQN manual. The nitrogen contents determined by the micro kjeldahl method (AOAC, 1995). In general, most of the cooking methods of rice are subtle variations of two basic cooking techniques; (1) Excess water method where rinsed rice is usually cooked in large amount of water then drained. (2) Optimum water method where rinsed rice is usually cooked in a measured amount of water. For excess water cooking, 5 g of milled rice samples were cooked in 100 ml water of a beaker. Which water was boiled before 5 g of milled rice was added. For optimum water cooking, 5 g of milled rice samples were cooked in a water-to-rice ratio of 2.5:1 (w/w) in a beaker.

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:

Some water soluble nutrients are lost during washing. So, a significant amount of protein also is lost during washing. In milled rice Neda had highest amount of milled rice protein 9.6% and Dud kalam had lowest amount of milled rice protein 6.2%. Cooking in excess water, Neda had highest amount of cooked rice protein 8.83% and Kanai bansi had lowest amount of cooked rice protein 5.74%. In the case of cooking in excess water, Leda binni had shown the highest protein lost 20 % where as Dudh kalam and Karaila dhan had shown the lowest protein lost 4 %. Kala binni had shown the second highest protein lost 17.8 % and Motichak had shown the third highest protein lost 12.9%. Some important varieties Kanai bansi, Magoi balam, Poush moricha and Boradudh kalam had shown the range of (11.7- 10)% protein lost. Other varieties, Depa, Molladigha, Patnai-231, Neda and Boylam had shown the range of (8.6- 7.0) % protein lost.

Knowledge Management: Report/Proceedings