The Indian Journal of Nutrition and Dietetics

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Macro and Micro Nutrient Content in Raw and Cooked Forms of Black Rice and White Rice


Affiliations
1 Department of Nutrition and Dietetics, PSG College of Arts and Science, Coimbatore - 641 014, India
2 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043, India
     

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This study was carried out to evaluate the nutrient values of black rice and white rice in raw and cooked forms. Macro and micro nutrients were analysed for the six rice samples. The total carbohydrate content of all samples were higher than 75 %, protein and fat contents in black rice and white rice samples ranged from 9.56 g to 7.43 g and 2.65 g to 1.89 g respectively. The high amount of fibre content was recorded in the pressure cooked sample of black rice (6.49 g). Vitamins like thiamine, riboflavin and niacin were found to be higher in black rice raw samples. In general, it was observed that the maximum loss of vitamins was seen in conventionally cooked samples of black and white rice followed by pressure cooked samples. Statistical interpretations revealed that there was a significant difference between the groups and within the groups in the values of macronutrients and micronutrients in black rice and white rice both in raw and cooked forms.

Keywords

Black Rice, White Rice, Nutrients, Raw, Pressure Cooked, Conventionally Cooked.
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  • Macro and Micro Nutrient Content in Raw and Cooked Forms of Black Rice and White Rice

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Authors

Sridevi J.
Department of Nutrition and Dietetics, PSG College of Arts and Science, Coimbatore - 641 014, India
S. Kowsalya
Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641 043, India

Abstract


This study was carried out to evaluate the nutrient values of black rice and white rice in raw and cooked forms. Macro and micro nutrients were analysed for the six rice samples. The total carbohydrate content of all samples were higher than 75 %, protein and fat contents in black rice and white rice samples ranged from 9.56 g to 7.43 g and 2.65 g to 1.89 g respectively. The high amount of fibre content was recorded in the pressure cooked sample of black rice (6.49 g). Vitamins like thiamine, riboflavin and niacin were found to be higher in black rice raw samples. In general, it was observed that the maximum loss of vitamins was seen in conventionally cooked samples of black and white rice followed by pressure cooked samples. Statistical interpretations revealed that there was a significant difference between the groups and within the groups in the values of macronutrients and micronutrients in black rice and white rice both in raw and cooked forms.

Keywords


Black Rice, White Rice, Nutrients, Raw, Pressure Cooked, Conventionally Cooked.

References





DOI: https://doi.org/10.21048/ijnd.2020.57.2.24974