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Processing Effect on Protein Content and Thiamine Content of Rice Varieties

Nurul Hoque Choudhury
Chief Scientific Officer and Head
Grain Quality and Nutrition Division, BRRI, Gazipur

Khandaker Aminul Kabir
Principal Scientific officer
Grain Quality and Nutrition Division, BRRI, Gazipur

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

Fatema Begum
Senior Scientific Officer
Grain Quality and Nutrition Division, BRRI, Gazipur

Bilkis Banu
Senior Scientific Officer
Grain Quality and Nutrition Division, BRRI, Gazipur

Abstract/ Executive Summary:

The study was conducted with the objective to determine the extent of effect of parboiling, milling and cooking in excess water on protein and thiamine content of rice. BR3, BR14, BR23 and Nizersail were parboiled and dried. Both parboiled and unparboiled rice were milled to similar bran polish removal. Processing of rice reduced both protein and thiamine content of rice. Milled rice had less protein than brown rice and cooked rice had less protein than milled rice. Parboiling could not save much protein from this loss. Mush thiamine was also lost during milling more loss being from raw rice than parboiled rice. During cooking we lose most of the thiamine.

Keywords: Rice, Amylose, Protein and Parboiled

Location: Grain Quality and Nutrition Division laboratory, BRRI HQ

Start Date: 01-07-1991

End Date: 01-06-1992

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To determine the extent of effect of parboiling, milling and cooking in excess water on protein and thiamine content of rice.

Methodology:

BR3, BR14, BR23 and Nizersail were parboiled and dried. Both parboiled and unparboiled rice were milled to similar bran polish removal. The milled rice were cooked in excess water and cooked rice were dried in oven. Protein content were determined following ljeldahl method and thiamine content was determined following thiochrome method using Fluorometer at GQN, BRRI's laboratoty.

Source of Information: BRRI Annual Report 1992-1993

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The brown rice protein varied from 7.7 to 8.3%. BR23 had the highest and BR14 had the lowest value. Milling reduced the protein content. The milled rice retained 79-84% protein. BR23 had the highest retension. Cooking rice in excess water further reduced the protein retention. Cooked rice contained 5.7-6.6% protein i.e it retained 78-80% brown rice protein. Parboiled milled and cooked rice retained higher protein content. Brown rice is rich in thiamine content. It had 301.0-397.5μg /100g in unparboiled rice. Unparboiled milled cooked rice retained only 1.3-2.8%. Parboiled milled and cooked rice had higher thiamine content. BR3 and NIzersail had higher thiamine content.

Knowledge Management: Report/Proceedings