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  • Research Article   
  • Vitam Miner 2018, Vol 7(1): 174
  • DOI: 10.4172/2376-1318.1000174

Nutritional Properties of Some BRRI HYV Rice in Bangladesh

Habibul Bari Shozib1*, Saima Jahan2, Muhammad Zakir Sultan3, Samsul Alam4, Suman Chandra Das4, Rifat Bin Amin4, Mahedi Hasan4 and Muhammad Ali Siddiquee1
1Grain Quality and Nutrition Division, Bangladesh Rice Research Institute (BRRI), , Gazipur-1701, Bangladesh
2Department of Applied Statistics, East West University, Dhaka, Bangladesh
3Drug Analysis and Research Laboratory, Centre for Advanced Research in Sciences (CARS), University of Dhaka, Bangladesh
4Department of Biochemistry and Molecular Biology, Tejgaon College, , Dhaka, Bangladesh
*Corresponding Author : Habibul Bari Shozib, Grain Quality and Nutrition Division, Bangladesh Rice Research Institute (BRRI), Gazipur- 1701, Bangladesh, Tel: +8801924745991, Email: [email protected]

Received Date: Jan 31, 2018 / Accepted Date: Feb 08, 2018 / Published Date: Feb 15, 2018

Abstract

Rice is relatively a better source of vitamins, minerals, protein and starch among cereals. In order to identify nutraceutically enriched HYV rice, a total of 35 BRRI released HYVs were subjected to analyze water soluble vitamins such thiamin and riboflavin along with physicochemical and cooking properties. In addition, some profound vitamin enriched HYVs were further subjected to analyze for mineral content such as zinc, iron, phytic acid (PA) and molar ratio of PA to minerals and these were evaluated over variation of degree of milling (DOM) and polishing time (Seconds). Our data reveals that BRRI dhan36 has the highest thiamin content (mg100-1g) of 1.15 followed by BRRI dhan29 (1.14), BRRI dhan48 (1.12), BRRI dhan28 (1.09) and BRRI dhan43 (1.08), BR16 (1.09), BR25 (0.93), BRRI dhan38 (0.93), BRRI dhan64 (0.89) and BRRI dhan42 (0.85) among all tested 35 BRRI HYVs in Bangladesh. Both BRRI dhan43 and BRRI dhan42 have higher Zn content (ppm) of 27.17 and 27.12 among all tested BRRI HYVs rice varieties at 10% DOM. In addition, we have also observed that grain size and shape have significant impact on degree of milling (DOM) and mineral content trends to be decreased significantly over increasing the polishing time. Considering all nutritional values such as water-soluble vitamins specially thiamin, protein, apparent amylose content, cooking time, elongation ratio, imbibition’s ratio, mineral contents such as Zn, Fe, PA and molar ratio of PA to minerals into account, BRRI dhan43 followed by BRRI dhan42 found suitable to treat as nutriceutically enriched HYV rice in Bangladesh among all tested HYVs. Consuming both BRRI dhan43 and BRRI dhan42 as nutraceutically enriched rice alternately, might impact on nutritionally challenged vulnerable portion of Bangladeshi population specially women and children under five years of age.

Keywords: Thiamin; Riboflavin; Degree of milling; Polishing time

Citation: Shozib HB, Jahan S, Sultan MZ, Alam S, Das SC, et al. (2018) Nutritional Properties of Some BRRI HYV Rice in Bangladesh. Vitam Miner 7: 174. Doi: 10.4172/2376-1318.1000174

Copyright: © 2018 Shozib HB, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricteduse, distribution, and reproduction in any medium, provided the original author and source are credited.

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