Qualitative characteristics, chemical composition and determination of apparent amylose content for some Iraqi local rice varieties
DOI:
https://doi.org/10.56286/em6gt102Keywords:
Rice, weight of a thousand grains, nutrients, chemical composition, amylose, amylopectin.Abstract
The aim of this study was to explore the qualitative qualities and determine the nutrient content (moisture, fat, protein, fiber, ash, carbohydrates, dietary energy) as well as to determine the apparent amylose content of both yasmin and sadri varieties. The study was conducted at the University of Mosul in the laboratories of the College of Agriculture and Forestry on 1/2/2024.The physical characteristics of the specific weight, length and thickness of rice grains and the weight of one thousand grains were measured, as well as the chemical composition and the percentage of amylose and amylopectin in starch The results indicated that the specific weight of the yasmin rice variety obtained the lowest value of 78.08 kg / hectoliter, while the sadri variety obtained the highest value recorded 80.14 kg / hectoliter As for the length of rice grains, the lowest average length was recorded for the yasmin rice variety 5.16 mm, while the highest average grain length was recorded for theRice sadri 6.33 mm.As for the thickness of rice grains, the lowest thickness of the rice variety was recorded 1.75 mm, while the highest thickness of the rice variety was recorded Yasmine 2.06 mm. As for the weight of one thousand grains, the lowest weight was recorded at 14.88 g for the yasmin rice variety, while the highest weight was recorded at 17.88 g for the Sadri rice variety.As for the chemical composition, the results indicated that the lowest moisture content was recorded for the yasmin rice variety, which amounted to 10.644%, while the highest percentage of moisture content was recorded for the rice variety Sadri 11.568%. In terms of fat content, the lowest percentage was recorded for the yasmin rice variety, which amounted to 0.875%, while the highest percentage was recorded for the rice variety Sadri 1.106%. As for the protein content, the Yasmine variety got the lowest percentage of 7.937%, while the Sadri variety got the highest percentage of 8.275%.In terms of fiber content, the lowest percentage of rice was recorded for the Sadri rice variety with an average of 0.171%, while the highest percentage of fiber content was recorded for the Yasmine rice variety, which amounted to 0.224%.In terms of ash content, the lowest percentage was recorded for the Sadri rice variety, which is 0.309%, while the highest percentage of ash content was recorded in the Yasmine rice variety, which is 0.455%. As for the carbohydrate content of the two types of rice, the lowest value was recorded for the rice variety Sadri, which amounted to 78.571%, and the highest value for the rice variety Yasmine 79.865%. In terms of food energy, the lowest value of rice was recorded for breast, which is 357.34 calories / 100 g, while the highest value of energy was recorded for the yasmin rice variety, which amounted to 359.09 calories / 100 g.The results of the amylose content indicated that the Sadri variety obtained the lowest value of 17.09%, while the highest value was recorded for the yasmin rice variety, which is 22.54%. As for the content of amylopectin, the lowest value was recorded for the yasmin rice variety, which is 77.46%, and the highest percentage for the rice variety is 82.96%.
References
Danaei , G.; Finucane. MM.; Lu.Y.; Singh.GM.; Cowan. MJ.; Paciorek.CJ.; Lin. JK.; Farzadfar. F.; Khang. YH.; Stevens GA. (1980) National, regional, and global trends in fasting plasma glucose and diabetes prevalence since, systematic analysis of health examination surveys and epidemiological studies with 370 country-years and 2.7 million participants. Lancet. 2011; 378 (9785) :31– 40. doi: 10.1016/S0140-6736(11)60679-X.
-Hossain, P.; Kawar. B.; El Nahas. M.(2007). Obesity and diabetes in the developing world-a growing challenge. N Engl J Med.;356(3):213–5.doi:10.1056/NEJMp068177.
- Jamal, M. R.; P. Kristiansen; M. J. Kabir and L. L. de Bruyn (2023). Challenges and Adaptations for Resilient Rice Production under Changing Environments in Bangladesh. Land 2023, 12, 1217.
- FAO (2021). The State of Food and Agriculture 2021. Making Agrifood Systems More Resilient to Shocks and Stresses; Food and Agricultural Organization: Rome, Italy, 2021.
- CIRAD (2023). Agricultural Research for Development. The road to sustainable rice growing [2023-2033]. Centre de coopération internationale en recherche agronomique pour le développement (Cirad). Montpelier Ministry of Excellence.
- Sitaresmi, T.; A. Hairmansis; Y. Widyastuti; Rachmawati; U. Susanto; B. P. Wibowo; M. L. Widiastuti; I. A. Rumanti; W. B. Suwarno and Y. Nugraha (2023). Advances in the development of rice varieties with better nutritional quality in Indonesia. Journal of Agriculture and Food Research 12 (2023) 100602.
- Pereira, C.; V. M. Lourenço; R. Menezes and C. Brites (2021). Rice Compounds with Impact on Diabetes Control. Foods, 10: 1992.
- Colasanto, A.; S. Savastio; E. Pozzi; C. Gorla; J. D. Coïsson; M. Arlorio and I. Rabbone (2023). The Impact of Different Types of Rice and Cooking on Postprandial Glycemic Trends in Children with Type 1 Diabetes with or without Celiac Disease. Nutrients, 15: 1654. https://doi.org/10.3390/ nu15071654.
- Peng, B.; K-X. Jin; D-Y. Luo; X-Y. Tian: Y-F. Sun (2020). The Nutritional Components of Rice Are Closely Related to Grain Quality Traits in Rice. J. Biology and Life Science, 11(2): 239-262.
- Khatun, A.; D. L. Water and L. Liu (2019). A Review of Rice Starch Digestibility: Effect of Composition and Heat?Moisture Processing. Starch-Starke 71(9-10). DOI:10.1002/star.201900090.
- Tagliapietra, B. L.; C. F. Soares and M. T. P. S. Clerici (2024). Rice (Oryza sativa L.) and its products for human consumption: general characteristics, nutritional properties, and types of processing. Food Science and Technology, 44: 2024, e00292.
- AACC (2000). American Association of Cereal Chemists. Approved Method of the AACC, 10th Ed. Methods 54-30. The Association: St. Paul, M. N. USA.
-13 Al-Aarajy, R. (2022). Effect of some Food Additives and Wheat Flour Extraction Ratios on Blood Glucose Indices in Healthy People. Ph.D.Thesis, college of Agriculture and Forestry, University of Mosul, Republic of Iraq.
- Al-hamdany, Y. (2022). Assessment of Food Type and Meal Size for Diabetes Type II Using Glycemic Index and Glycemic Load. Ph.D.Thesis, college of Agriculture and Forestry, University of Mosul,Republic of Iraq.
- AOAC (2005). Official Methods of Analysis of the Association of Official Analytical Chemists. 18th ed. Gaithersburg, Maryland: Association of Official Analytical Chemists International.
- Nwosu, J. N.; C. I. Owuamanam; G. C. Omeire and C. C. Eke (2014). Quality parameters of bread produced from substitution of wheat flour with cassava flour using soybean as an improved. American Journal of Research Communication. 2(3): 99-118.
- Karkalas, J. (1985). An improved enzymic method for the determination of native and modified starch. Journal of the Science of Food and Agriculture, 36(10), 1019-1027.
- Morrison, W. R. and B. Laignelet (1983). An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches. Journal of cereal Science, 1(1), 9-20.
- Duncan, D. B. (1955). Multiple ranges and multiple "F" test Biometric. 11,1-42.
- Al-Ani, M.; Youssef, A.; Al-Sharif, A.; Nawara, A; and Miftah, M. (2022). A comparative study of some quality characteristics in some imported wheat samples. Al-Asmariya Islamic University Faculty of Education Zliten, Volume: 3
- Hoyle, A.; M. Brennan; G. Jackson and S. P. Hoad (2019). Specific weight of barley grains is determined by traits affecting packing efficiency and by grain density. Journal of the Science of Food and Agriculture, 99(5), 2548- 2555. doi.org/10.1002/jsfa.9465.
- Olgun, M.; A. O. K. Onarcan; K. Ozkan; S. Isik; O. Sezer; K. Ozgisi; N. G Ayter; Z. B. bascift; M. Ardic and O. koyuncu (2016). Wheat grain classification by using dense SIFT features with SVM classifier. Computers and Electronics in Agriculture, 122, (1): 185-190
- Syafutri, M. I.; F. Pratama; F. Syaiful and A. Faizal (2016). Effects of varieties and cooking methods on physical and chemical. Rice Science, 23(5): 282-286. doi: 10.1016/j.rsci.2016.08.006.
- Prakash, B. and Z. Pan (2012). Effect of Geometry of Rice Kernels on Drying Modeling Results. Drying Technology, 30: 801–807. DOI: 10.1080/07373937.2012.665112.
- Malik, A.; A. Kumar; R. K. Ellur; G. Krishnan; D. Dixit; H. Bollinedi; K. K. Vinod; M. Nagarajan; P. K. Bhowmick; N. K. Singh and A. K. Singh (2022). Molecular mapping of QTLs for grain dimension traits in Basmati rice. Genomics of Plants and the Phytoecosystem Volume 13.
- Zhang, G.; Y. Luo; W. Yang; X. Liang; L. Yin; Z. Zheng; Y. Wang; Z. Li; H. Zhu et. al. (2023). GS6.1 controls kernel size and plant architecture in rice. February 28th. doi.org/10.21203/rs.3.rs-2616757/v1.
-Singh, SK.S.K. Vidyarthi and R. Tiwari (2020). Machine learnt image processing to predict weight and size of rice kernels. Journal of Food Engineering, 274, June, 109828.
- Ma, J.; Y. Liu; P. Zhang; T. Chen; T. Tian; P. Wang; Z. Che; F. Shahinnia and D. Yang (2022). Identification of quantitative trait loci (QTL) and meta-QTL analysis for kernel size-related traits in wheat (Triticum aestivum L.). BMC Plant Biol 22, 607. doi.org/10.1186/s12870-022-03989-9.
- Wu, W.; L. Zhou; J. Vhen; Z. Qiu and Y. He (2018). Gain TKW: A Measurement System of Thousand Kernel Weight Based on the Android Platform. Agronomy, 8(9): 178. https://doi.org/10.3390/agronomy8090178
- Botwright, T. L.; A. G. Condon; G. J. Rebetzke and R. A. Richards (2002). Field evaluation of early vigour for genetic improvement of grain yield in wheat. Aust. J. Agric. Res, 53: 1137–1145.
- Dholakia, B. B.; J. S. S. Ammiraju; H. Singh; M. D. Lagu; M. S. Röder; V. S. Rao; H. S. Dhaliwal; P. K. Ranjekar and V. S. Gupta (2003). Molecular marker analysis of kernel size and shape in bread wheat. Plant Breed, 122: 392–395.
- Khan, A. Q.; B. Lemma; A. Girma and C. Kasahun (2022). Determination of physico-chemical grain quality characters, their associations and genetic diversity in bread wheat (Triticum aestivum L.) varieties under lowland at Arba Minch, Southern Ethiopia. Indian J. Genet. Plant Breed., 82 (2): 227-231.
- Shakri, A. N. A.; K. F. Kasim and I. B. Rukunudin (2021). Chemical Compositions and Physical Properties of Selected Malaysian Rice: A Review. IOP Conf. Series: Earth and Environmental Science 765 (2021) 012024 IOP Publishing doi:10.1088/1755-1315/765/1/012024
- Suwitra, I.; Fathurrahman; Mahfudz; S. Samudin and Mustakim (2023).Analysis and Identification of Chemical Content of Rice of Several Strains Local Upland Rice. International Journal of Plant & Soil Science, 35(19): Page 262-268.
- Chen, Z.; X. Pan; L. Hu; H. Ji; X. Yu and J. F. Shao (2023). A comparative evaluation of chemical composition and nutritional value of bamboo rice and major cereals reveals the potential utility of bamboo rice as functional food. Food Chemistry: X 18 (2023) 100723.
- Biel, W.; K. Kazimierska and U. Bashutska (2020). Nutritional value of wheat, triticale, barley and oat grains. ActaScientiarum Polonorum Zootechnica, 19(2): 19-28.
- Patindol, J. A.; T. J. Siebenmorgen and Y-J. Wang (2015). Impact of environmental factors on rice starch structure: A review. Starch, 67 (1-2): 42-54.
- Ronie, M.E. and M. Hasmadi (2022). Factors affecting the properties of rice flour: a review. Food Research 6 (6): 1 - 12.
- Hebishy, E.; D. Buchanan, J. Rice and S. Oyeyinka (2024). Variation in amylose content in three rice variants predominantly infuences the properties of sushi rice. Journal of Food Measurement and Characterization, 18:4545–4557.
- Li, H.; Y. Wen; J. Wang qand B. Sun (2018). Relations between chain-length distribution, molecular size, and amylose content of rice starches. International journal of biological macromolecules, 120: 2017-2025.
- Wani, A. A.; P. Singh; M. A. Shah; U. Schweiggert-Weisz; K. Gul and I. A. Wani (2012). Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties—A Review. Comprehensive Reviews in Food Science and Food Safety, 11 (5): 417-436.
- Hanashiro, I. (2015). Fine structure of amylose. In: Nakamura, Y. (Ed.). Starch Metabolism and Structure. Springer, pp. 41-60.
- Thilakarathna. G. C.; S. B. Navarathne; I. Wickramasinghe (2017). Identification of Important Physical Properties and Amylose Content in Commercially Available Improved and Traditional Rice Varieties in Sri Lanka. International Journal of Advanced Engineering Research and Science, 4 (12).
