NUTRIENT CONTENT OF TRADITIONAL AND HIGH-YIELDING VARIETIES OF RICE GROWN IN BANGLADESH.

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    • Abstract:
      Nine traditional and eight high-yielding varieties of rice grown in Bangladesh were compared for nutritional value. All samples underwent parboiling and then milling to differentiate between brown and milled rice. Traditional and highyielding varieties did not differ in moisture content, protein, crude fiber and most minerals. High-yielding varieties contained more amylose than traditional ones. Although the difference was small in absolute terms, it has remarkable importance from a functional viewpoint. Traditional varieties yielded more ash and contained more potassium and less amylose than high-yielding varieties, but in general, milling was more influential in determining nutrient content than rice type. Traditional and high-yielding varieties did not differ on their protein content, but brown rice contains more protein than the milled rice samples. Milled samples retained 80 to 94.2% of protein in brown samples. Brown rice samples also contained more crude fiber, ash and minerals than milled samples. Bran removal on milling meant a percentage increment of amylose on milled over brown rice. On a percentage basis, there was more amylose in milled than brown samples. The ash content was higher for brown samples over milled ones. Traditional and high-yielding varieties did not show major nutritional differences. Thus, the preference of the latter over the former because of their higher yields per unit area is justified from a nutritional viewpoint. [ABSTRACT FROM AUTHOR]
    • Abstract:
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