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A Comparative Study of the Proximate Composition of Selected Rice Varieties in Tangail, Bangladesh

M. A. Zubair*
Department of Food Technology and Nutritional Science, MawlanaBhashani Science and Technology University Tangail 1902, Bangladesh.

M. S. Rahman
Department of Food Technology and Nutritional Science, MawlanaBhashani Science and Technology University Tangail 1902, Bangladesh.

M. S. Islam
Department of Food Technology and Nutritional Science, MawlanaBhashani Science and Technology University Tangail 1902, Bangladesh.

M. Z. Abedin
Department of Food Technology and Nutritional Science, MawlanaBhashani Science and Technology UniversityTangail 1902, Bangladesh.

M. A. Sikder
Department of Biochemistry and Molecular Biology, MawlanaBhashani Science and Technology University Tangail 1902, Bangladesh.

Abstract/ Executive Summary:

An investigation was conducted to assess the approximate nutrient composition of Miniket rice collected from different regions and market places of Tangail district in Bangladesh to understand actual fact. Moreover, mostly available variety BRRI-28 milled rice was also analysed to compare with the Miniket milled rice. Moisture, protein, fat, crude fibre, and ash content were higher in Miniket brown rice as compared to the parboiled milled rice except for available carbohydrate. Among Miniket parboiled milled rice, Miniket TM-1(Tangail Market-1) rice and Miniket TM-2 (Tangail Market-2) rice, the content of protein(7.04%), fat (0.37%), crude fibre (0.26%) and ash (0.58%) were comparatively higher in parboiled milled rice than that of two market samples. In a comparison among other cheaper coarse varieties like BRRI-28 and Miniket TM-1 rice and Miniket TM-2 rice, protein, fat, crude fibre and ash content were found lower in Miniket rice of TM-1 and TM-2 than BRRI-28. Beside chemical composition, some physical properties were studied including length, width, L/W ratio, shape and weight.

Keywords: BRRI-28, Miniket parboiled milled rice, TM-1,TM-2

Location: Tangail, Bangladesh

Start Date:

End Date:

Program Area: Variety and Species

Commodity: Rice

Objectives:

The study with selected rice varieties (Miniket and BRRI-28) was undertaken to compare the chemical and physical parameters of rice of different sources; the nutrient loss or changes caused by the milling process of rice to determine.

Methodology:

Two varieties of rice (Oriza sativa) including Miniket and BRRI-28 were used in this study to compare the proximate composition and quality. The study was conducted at the laboratory of the Department of Food Technology and Nutritional Science, MawlanaBhashani Science and Technology University, Tangail and the laboratory of District Animal Hospital, Tangail, Bangladesh using analytical grade reagents.Collection and preservation of samplesMiniket raw brown rice and milled rice was collected from an auto rice mill of Kushtia (one of few districts where Miniketriceis cultivated) for use as a control sample. Miniket polished milled rice was collected from two different market places of Tangail, one from remote area market coded as TM-1 and another from central area market coded as TM-2. BRRI-28 milled rice was collected from an auto rice-mill of Tangail district. Collected samples were preserved in separated plastic containers in a dry and cool place. The study was carried out during July, 2014 to October, 2014.Proximate analysis of samplesChemical composition of collected samples for moisture, ash, protein, fat, and crude fibre contents were determined as per the methods described by AOAC (2004). Total carbohydrate contents were determined by an indirect method (subtract the sum of all other contents from 100 g sample) described by FAO (2004).Determination of moisture content rice as like other cereals contain low amount of moisture. The moisture content of the selected sample was determined adopting AOAC (2004) method. At a first weight of empty crucible with cover (previously dried at 100 °C for 1 hour) was taken and 3 g of sample was placed into it. Then the crucible was placed in an air oven (thermostatically controlled) and dried at a temperature of 105 ºC for 24 hrs. After drying, the crucible was removed from the oven and cooled in a desiccator. It was then weighed with a cover glass. The crucible was again placed in the oven, dried for 30 minutes, taken out from the dryer, cooled in a desiccator and weighed. Drying, cooling, and weighing were performed repeatedly until the two consecutive constant weights attained. Determination of ash content Ash content of the selected sample was determined adopting AOAC (2004) method. The clean, dry and empty crucible was taken and weighed with the help of electrical balance. Three grams of each sample were weighed out upon polythene paper and was poured into the crucible. The crucible with the samples was kept in an electrical oven at a temperature of 105 °C for 24 hours. After drying, the crucible was transferred to the muffle furnace and was ignited at 600 °C for 5 hrs. After burning, the crucible was removed and cooled in a desiccator and subsequently weighed the crucible and ash.Ash content of the rice samples was calculated by applying the following equation: Determination of fat content Fat in rice was estimated by dissolving the fat of rice sample in organic solvent using Soxhlet apparatus followed by evaporation of solvent to obtain fat. The dried waged (3g) sample was transferred to a thimble and plugged the top of the thimble with a wad of fat-free cotton. The thimble was dropped into the fat extraction tube attached to a Soxhlet flask. Approximately 75 ml or more of petroleum ether was poured into a flask. The top of the fat extraction tube was attached to the condenser. The sample was extracted for 16 hours or longer on a water bath at 70-80 ºC. At the end of the extraction period, the thimble was removed from the apparatus and most of the ether was collected. The ether was poured off when the tube was nearly full. When the ether reached a small volume, it was poured into a small, dry beaker (previously weighed) through a small funnel containing a plug of cotton. The flask was rinsed and filtered thoroughly using ether. The ether was evaporated on a steam bath at low heat; it was then dried at 100ºC for 1 hour, cooled and weighed. The difference in the weights gave the ether soluble material present in the sample. Proximate analysis of physical properties Physical characteristics of collected sample for Length, Breadth, Length-Breadth Ratio, Bulk Density and Appearance were performed as follows: Determination of length Length of ten grain from each sample was determined using a slide calliper. Each grain was placed between the two jaws of slide calliper along its length and fixed. Then reading of the main scale and Vernier scale was recorded. The length of the rice grain was computed by the following equation.Length= Main scale reading + Vernier scale reading × Vernier constant determination of breadthLength of ten grain from each sample was determined using a slide calliper. Each grain was placed between the two jaws of slide calliper along its breadth and fixed. Then reading of the main scale and Vernier scale was recorded. The breadth of the rice grain was computed by the following equation.Breadth= Main scale reading + Vernier scale reading × Vernier constant determination of the weight of 1000 grainsHundreds of grains of each sample were counted and weighed with the help of an electrical balance followed by multiplication with 10 to obtain 1000 grains weight.

Source of Information: J. Environ. Sci. & Natural Resources,8(2): 97-102, 2015ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In the present investigation, the approximate composition of Miniket milled rice collected from two different market places of Tangail district was compared with the original sample of Miniket parboiled milled rice (collected from Kushtia) and BRRI-28 milled rice (collected from rice-mill of Tangail). The protein, fat, fibre and ash content of two market samples were found as lower than that of parboiled milled rice and BRRI-28milled rice, while higher in available carbohydrate content. This fact suggests that Miniket milled rice collected from the two market places of Tangail were overpolished than the original parboiled milled sample and BRRI-28. Since the physical quality test suggests that Miniket rice of the two market places and original parboiled milled rice were identical in length and width unlike BRRI-28, the Miniket market samples might be fabricated from BRRI-28 or other coarse varieties. When rice is overpolished and refined, valuable nutrient content like fibre, minerals, and protein also reduced leading to a higher density of carbohydrate content. Regular consumption of such rice is related to some health problems as suggested by current researches.

Knowledge Management: Journal