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Nutritional Value of Puffed and Flattened Rice -2003

Sunil Kumar Biswas
Principal Scientific Officer
Grain Quality and Nutrition Division, BRRI

Nilufa ferdous
Scientific Officer
Grain Quality and Nutrition Division, BRRI

khandaker Aminul Kabir
chief Scientific officer and head
Grain Quality and Nutrition Division, BRRI

Abstract/ Executive Summary:

Puffed rice and flattened rice are commenly consumed popular rice products. There is scarcity of information on the nutritionaly value of puffed and flattened rice. Therefore a study was undertaken to determine the utilization of protein and digestibility of dry matter from puffed and flattened rice.Nutritional value of puffed and flattened rice was evaluated in rat digestibility study measuring weight gain, dry matter digestibility and protein quality parameters. The study showed that dry matter digestibility was higher in puffed rice than flattened rice and the protein utilization value and weight gain were found poor for puffed rice.

Keywords: Puffed, Flattened rice and Digestibility

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2003

End Date: 01-06-2004

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To determine the utilization of protein and digestibility of dry matter from puffed and flattened rice.

Methodology:

Parboiled milled rice (BR11), commercial grade of flattened rice (BR11) and puffed rice (BR16) were used for the study. The nutritional quality of puffed and flattened rice was evaluated in rat digestibility study measuring weight gain and protein quality parameters including nitrogen absorption and nitrogen retention. The rat were provided measured quantity of food everyday. Weight of individual rats at the start and at the end of the balance periodswas measured. Food intake and weight gain were recorded in balance period.

Source of Information: BRRI Annual Report 2003-2004, Page no.21, BRRI, Gazipur-1701

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The rats were provided measured quantity of food every day. Weight of individual rats at the start and at the end of the balance periods was measured. Food intake and weight gain were recorded in balance period. Feed intake (g/day) was higher for flattened rice than puffed rice (6.93±1.04g vs. 5.58±0.40g). Nitrogen intake (mg/day) was also higher for flattened rice than puffed rice (94.03±13.6mg vs. 72.9±5.2mg). Fractional nitrogen retention (mg/mg) was much higher in flattened rice (0.5516±0.0234) than puffed rice (0.2816±0.0145). Weight gain in rats was also higher for flattened rice (1.38±0.46g) than puffed rice (0.58±0.26). Flattened rice showed lower fractional dry matter digestibility (0.9439±0.0028g/g vs. 0.9561±0.0023g/g). The study indicated that dry matter digestibility of puffed rice was higher but protein utilization and weight gain were lower than flattened rice

Knowledge Management: Report/Proceedings