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Nutrient composition and physicochemical properties of Indian medicinal rice - Njavara.

IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore

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Title Nutrient composition and physicochemical properties of Indian medicinal rice - Njavara.
 
Creator Deepa, G.
Vasudeva, Singh
Akhilender Naidu, K.
 
Subject 01 Rice
16 Nutritive value
 
Description Njavara, a medicinal rice, was assessed for its nutrient composition and physicochemical properties, in order to understand its therapeutic properties. Dehusked Njavara rice consisted of 73% carbohydrates, 9.5% protein, 2.5% fat, 1.4% ash and 1628kJ per 100g of energy. Physicochemical properties and nutritive components of dehusked rice of Njavara were evaluated and compared with two commonly consumed non-medicinal rice varieties - Jyothi (red coloured) and IR 64 (brown coloured). The carbohydrates, fats, apparent amylose equivalent, fatty acid profile and triglycerides of Njavara were comparable to Jyothi and IR 64. However, Njavara rice had 16.5% higher protein, and contained higher amounts of thiamine (27-32%), riboflavin (4-25%) and niacin (2-36%) compared to the other two rice varieties. The total dietary fibre content in Njavara was found to be 34-44% higher than that of Jyothi and IR 64. Significantly higher phosphorus, potassium, magnesium, sodium and calcium levels were found in Njavara rice, compared to the other two varieties. The cooking time of dehusked Jyothi and IR 64 varieties were found to be 30min, while Njavara needed longer time to cook, (38min). The cooked rice of Njavara was slimy in nature, probably due to the presence of non-starch polysaccharides. All rights reserved, Elsevier.
 
Date 2008
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/6418/1/Food_Chemistry__106%281%29__2008_165-171.pdf
Deepa, G. and Vasudeva, Singh and Akhilender Naidu, K. (2008) Nutrient composition and physicochemical properties of Indian medicinal rice - Njavara. Food Chemistry, 106 (1). pp. 165-171.