Journal of Food Processing & Technology

Macro and micronutrient composition of biofortified (Iron and Zinc) aerobic rice varieties

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Shwetha Yareshimi, Vijayalakshmi D, Sudharani N, Chandru R and Usha Ravindra

Posters: J Food Process Technol

Abstract:

Rice provides 20 per cent of the world?s dietary energy supply, while wheat supplies 19 per cent and maize 5 per cent. In addition to being a rich source of dietary energy, rice is a good source of thiamine, riboflavin and niacin. Aerobic rice cultivation helps to reduce labour costs particularly where irrigation water is not a constraint and weeds can effectively be controlled. The new strategy for supplying micronutrients to the poor in developing countries involves making the staple foods they eat more nutritious through the use of conventional plant breeding and biotechnology. An experiment was conducted to study milling characteristics, macro and micronutrient composition of selected varieties of biofortified aerobic rice and along with control (aerobic rice). Milling yield ranged from 77.02 to 83.03 per cent. The moisture content ranged from 9.10 to 9.38 g, protein content 9.28 to 12.50 g, fat content 0.55 to 1.55 g and crude fiber 0.24 to 0.55 g respectively. Ash and minerals such as calcium, phosphorus, iron and zinc ranged from 0.78 to 0.92 g, 10.26 to 12.70 mg, 155.27 to 166.14 mg, 2.20 to 4.86 mg, 4.80 to 5.45 mg respectively. Among all the varieties IVT (SHW) 91 which had good nutritional value. Significant differences between biofortified aerobic rice varieties for moisture, protein, fat, crude fiber, calcium, phosphorous, iron and zinc were observed. There was no significant difference between the varieties for ash content.