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Riboflavin (vitamin B2) Content in Rice- 1999

Fatema Begum
Senior Scientific Officer
Grain Quality and Nutrition Division

Khandaker Aminul Kabir
chief Scientific Office and head
Grain Quality and Nutrition Division

Abstract/ Executive Summary:

Riboflavin is a water soluble vitamin. This vitamin was determined in modern rice variety BR14 by the fluorometric method. Micro amount of vitamin B2 was present in rice. this vitamin loss during milling and cooking. The loss of riboflavin during milling increased with the increase of degree of milling. At similar degree of milling unparboiled rice lost more vitamin B₂ than parboiled rice. Vitamin B₂ was also lost during cooking.

Keywords: Rice, Reboflavin and parboiled

Location: Grain Quality and Nutrition Division laboratory, BRRI HQ

Start Date: 01-07-1998

End Date: 01-06-1999

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To determine the loss of riboflavin content at different degree of polishing for unparboiled BR14 rice variety.
To determine the loss of riboflavin content at different degree of polishing for parboiled BR14 rice variety.

Methodology:

Riboflavin is a water soluble vitamin. This vitamin was determined in modern rice variety BR14 by fluorometric method. Micro amount of Vitamin B2 was present in rice. The loss of this vitamin during milling and cooking was also estimated.

Source of Information: BRRI Annual Report 1998-1999, Page no. 36, BRRI, Gazipur-1701, Bangladesh.

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

There was loss of vitamin during milling which varied from 48.4% to 83% for unparboiled and 13.0% to 65.0% for parboiled rice. Unparboiled and parboiled milled rice lost 65.0% to 78% and 62.65% to 76.46% respectively when cooked in excess water. When cooked in optimum water and no gruel was drain out. The loss of vitamin was less during cooking of rice in optimum water.

Knowledge Management: Report/Proceedings