Work

Changes on carbohydrates and protein content in North Sulawesi local rice during storage

Year: 2014

Type: article

Abstract: This study aims at determining changes in the level of carbohydrates and protein during the storage process.The results show that during six-month storage, there are decreases in the levels of carbohydrates and protein content in rice grains.Decreased levels of carbohydrate occurred on red rice obtained from Manado Bersehati market (52.23%),followed by red rice from Karombosan market (41.21%).Control rice with insects and fungi protection treatments' experienced the smallest level of carbohydrate decrease (9.20%).The largest protein content decreased occurred in red rice obtained from Bersehati Market (5,45%), followed by red rice from Karombasan market (4.93%).The smallest decrease occurred in the control rice Superwin obtained from Market Bersehati (0.96%).Long period storage affects the quality of rice.

Source: IOSR Journal of Environmental Science Toxicology and Food Technology

DOI: 10.9790/2402-08231621

Authors: Y.Y.E. Oessoe, R. Maramis, O.O.J. Warouw, L. C Mandey

Institution: Sam Ratulangi University

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

Funder: Universitas Sam Ratulangi