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Nadh, Soumya G.
- Comparative Analysis of Grain Quality and Nutraceutical Properties of Selected Rice Varieties from Kerala
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Authors
Affiliations
1 Rice Research Station, Kerala Agricultural University, Kochi 682 019, IN
1 Rice Research Station, Kerala Agricultural University, Kochi 682 019, IN
Source
Current Science, Vol 114, No 05 (2018), Pagination: 1088-1094Abstract
Kerala, the land of rich biodiversity, is a treasure of land races of many crops. The speciality rice varieties of Kerala include Pokkali (organic rice), Jeerakasala and Gandhakasala (scented rice varieties), Black Njavara and Golden Njavara (medicinal rice varieties). A study on the nutraceutical properties of these speciality rice varieties was made to understand their health benefits. Oil content in the rice bran and antioxidants like oryzanol, tocopherol and tocotrienol in the rice bran oil (RBO) of these rice varieties were estimated and compared apart from the quality and nutritional analysis of both rice and bran. The study revealed that the bran is rich in RBO and antioxidants like oryzanol, tocopherol and tocotrienol which may contribute to its high therapeutic value. The study recommends minimum polishing of these rice varieties during milling for consumption purpose. As the bran is rich in fibre and micronutrients like Fe, Cu, B and S, it should be utilized for the preparation of value-added products like biscuits, baby foods, breads, etc. for healthy human consumption. The study envisages an urgent need for the utilization of the huge quantity of rice bran oil and as component of other food products.Keywords
Antioxidants, Grain Quality, Nutraceutical Property, Rice Varieties.Full Text
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