Elucidation of nutritional properties and cooking quality traits of under-exploited pigmented rice (Oryza sativa L.) landraces
Year: 2024
Type: article
Abstract: The present study assessed five pigmented rice (Oryza sativa L.) landraces along with two commercial varieties. Protein (9.57 ± 0.18–12.46 ± 0.01%), zinc (19.9 ± 0.5–27.6 ± 0.4 μg/g) and iron content (10 ± 0.2–15.7 ± 0.2 μg/g) of the pigmented landraces were higher thanvarieties. With a high breakdown value, highest peak viscosity and low amylose, Norungan was classified as a high-quality cooking rice.Bold-type grains possessed higher amylose and resistant starch (RS) content compared to slender types. Karun Kuruvai recorded thehighest RS content (7.0 ± 0.3%), which lowers the glycemic index. Therefore, there is a need to unravel these nutritional properties todevelop a therapeutic variety
Authors: Pushpa Raman, Sassikumar Datchinamoorthy, Theertha Prasad, Suresh Ramalingam, Shanmugam Aravindan, Suresh K. Paramasivam, Arulmozhi Ramachandran, Subrahmaniyan Kasirajan
Institution: National Research Centre for Banana
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W4399515592