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Study on Nutritional Aspects of Some Cereals of Bangladesh

Aleya Mowlah
Institute of Nutrition and Food Science, University of Dhaka, Bangladesh.

Rahima Bequm
Institute of Nutrition and Food Science, University of Dhaka, Bangladesh.

Golam Mowlah
Institute of Nutrition and Food Science, University of Dhaka, Bangladesh.

Syed Hadiuzzaman
Department of Botany, University of Dhaka, Dhaka, Bangladesh.

Abstract/ Executive Summary:

Eight varieties of cereals cultivated in Bangladesh were studied to determine their moisture, carbohydrate, protein, fat, as, fibre and thiamine contents. Among them six leading cereals including their different varieties were investigated for- ascertaining their micro nutrients such as phosphorus, calcium, magnesium, sulpher, iron, manganese, zinc, copper and boron contents. It was found that wheat, barley and millets were the important sources of protein having highest amount in buck wheat. Also buck wheat contained highest amount of fat which was followed by corn and sorghum. Corn and wheat contained highest amount of thiamine where rice and millet were next to them. Also, a comparison between nutrient contents of milled and non-milled rice variety was done to see the effects of milling on rice grain as milled rice is more commonly used instead of non- milled rice. The results indicated a drastic reduction of fat (58%) fibre (47%) and thiamine (24%). This study revealed that wheat (Agrani), wheat (Kanchan) and barley (Islampur-2) are the best sources of phosphorus, managanese and zinc respectively; that brown rice (BR10) is the highest source of calcium and iron; and that wheat is the best source of copper and sulpher. Although more studies are needed to fix nutritional status of the available cereal foods of Bangladesh.

Keywords: Nutrition, Cereals, Bangladesh

Location: Institute of Nutrition and Food Science, University of Dhaka

Start Date:

End Date:

Program Area: Quality and Nutrition

Non-commodity: Performance

Objectives:

In this study some nutritional quality aspects of almost all locally produced cereals varieties of Bangladesh have been investigated with respect to major nutrients and minerals contents, along with the processing effects on nutritional values of rice varieties.

Methodology:

The cereals used in this investigation were: six varieties of rice (oryza sativa) like (BR1), Progati (BR10). Mukta (BR11). Kiron (BR22). Dishery (BR23) and N. Sail; five varieties of wheat (Triticum aestivum) like Agrant, Sonalika. Barkat, Akbar and Kanchan; three varieties of corn (Zea mays) like Shuvra, Bornali and Popcorn; three varieties of barley (Hordium valgare) like BVH-67, Islampur and Centinella; two varieties of proso millet (Panicum miliacium) like Kumardhan, and Bagaikandi and three varieties of foxtail milllet (Setaria italica) like Lakhipur-2, Bogra-1 and Titas. All analysis were performed in quadruplicate. The data were subjected to analysis of variance and range test. Proximate Analysis: Moisture contents: Moisture contents were determined following standard procedure. Sample of grain was weighed and placed in an oven at 105°C for 4-5 hours, cooled in desiccator and weighed. This procedure of heating and weighing were repeated until a constant weight was obtained. The differences between the initial and final weights indicated the amounts of moisture contents of the sample. Protein: The crude protein was estimated by Kjeldhal method as described by Juliano. Fat Contents: Fat was estimated as crude ether extract of the dried materials. Fat was extracted by soxhlet apparatus with petroleum ether as solvent. The extraction was continued for 18 hours. The extracted ether was evaporated to dryness. The flask containing the extracted fat samples were kept in a desiccator and weighed. The difference in weight between the flask with fat sample and the empty flask was recorded as total fat content of sample. Crude fibre, Ash and Thiamine contents: Crude fibre, ash and thiamine contents were determined following the AOAC methods. 13 Carbohydrate contents: Carbohydrate content was determined by difference, that is, by subtracting from hundred the sum of the values for moisture, protein, fat, ash and crude fibre contents per hundred grams of the sample. Mineral contents: The determination, of total phosphorus (P), calcium (Ca), magnesium (Mg), sulpher (S), boron (B), copper (Cu), iron (Fe), managenese (Mn) and zinc (Zn) were performed by atomic absorption spectrophotometric method.

Source of Information: Bangladesh J. Nutr. Vol. 11. Nos. 1 & 2. June 1998

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

This study revealed that wheat (Agrani), wheat (Kanchan), and barley (Islampur-2) are the best sources of phosphorus, managanese and zinc, respectively; that brown rice (BR10) is the highest source of calcium and iron; and that wheat is the best source of copper and sulpher. Although more studies are needed to fix nutritional status of the available cereal foods of Bangladesh.

Knowledge Management: Journal