Variation in mineral composition and Phytic acid content in different rice varieties during home traditional cooking processes. | [Pakistan Journal of Life and Social Sciences • 2009]

Author(s):

1. Nadia Noreen: Agricultural Research Institute Tarnab, Peshawar, Pakistan

2. Farida Anjum: Agricultural Research Institute Tarnab, Peshawar, Pakistan

3. Tariq Masood: Agricultural Research Institute Tarnab, Peshawar, Pakistan

4. Hamidullah Shah: NWFP Agricultural University, Peshawar, Pakistan

5. Sulaiman Faisal: Department of Biosciences, COMSATS, Islamabad, Pakistan

Abstract:

Study was conducted to find out variation in chemical composition of rice cultivars subjected to common cooking processes by making different products during 2004- 2006. Cultivars were also assessed for their comparative nutrition. Analysis of rice grain showed appreciable amount of sodium (155mg kg-1), zinc (37.5mg kg-1), phosphorus (381 mg kg-1), potassium (1908 mg kg- 1) and copper (3.29 mg kg-1). Variation among varieties in respect of nutrients and phytic acid was found non- significant (P>0.05). Soaking and boiling processes caused significant (P-1). Phosphorus, sodium and zinc were also present in appreciable amounts i.e. 381, 155 and 37.5 mg kg-1 respectively. Phytic acid was reduced by 26% due to boiling and 21% due to soaking for 30 minutes.

Page(s): 11-15

DOI: DOI not available

Published: Journal: Pakistan Journal of Life and Social Sciences, Volume: 7, Issue: 1, Year: 2009

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