Sheikh Sattar - Nutritional Qualities of Bangladesh rice varieties
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Sheikh Sattar - Nutritional Qualities of Bangladesh rice varieties

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A roadmap towards investing in agriculture, food security and nutrition. Presented at the Agriculture Nutrition Linkages Seminar in Dhaka, Bangladesh on the 18th of April, 2012.

A roadmap towards investing in agriculture, food security and nutrition. Presented at the Agriculture Nutrition Linkages Seminar in Dhaka, Bangladesh on the 18th of April, 2012.

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Sheikh Sattar - Nutritional Qualities of Bangladesh rice varieties Sheikh Sattar - Nutritional Qualities of Bangladesh rice varieties Presentation Transcript

  • NUTRITIONAL QUALITIES OF BANGLADESH RICE VARIETIES Presented by: S. A. Sattar International Rice Research Institute Banani, Dhaka Research Team: M. A. Siddiquee, BRRI and Qumrun Nahar, BIRDEMInternational Rice Research Institute
  • Topic will cover • Nutritional qualities of rice varieties • Effect of processing on quality of rice • Glycemic index of rice varieties • Current status of research on nutritional quality of riceInternational Rice Research Institute
  • Rice varieties tested HYV LV 1. BR11 1. Ghungshee 11. Dudhkolom 2. BR22 2. Kajalsail 12. Aswina 3. Mondeshor 13. Lalmota 3. BR23 4. Moulata 14. Bonnodhan 4. BRRI Dhan28 5. Sadamota 15. Bouchi 5. BRRI Dhan29 6. Dadkhani 16. Shilkumra 6. BRRI Dhan31 7. Jolidhan 17. Magursail 7. BRRI Dhan40 8. Gutiswarna 18. Bat dhan 9. Kataribhog 19. Masuri 8. BRRI Dhan41 10. Katari232 20. KolomInternational Rice Research Institute
  • Structure of rice grainInternational Rice Research Institute
  • Brown & milled rice Brown Rice Milled RiceInternational Rice Research Institute
  • Quality aspects of rice Contents of: Carbohydrate Protein Fats Vitamins MineralsInternational Rice Research Institute
  • Nutritional quality: Carbohydrate Content (%) Category LV HYV Brown 73.1-78.0 74.1-76.2 (75.2) (74.9) Milled 77.1-81.1 77.9-79.7 (78.9) (78.6)International Rice Research Institute
  • Nutritional quality: Carbohydrate content Starch content of milled rice 70 Carbohydrates: 57.2 LV 60 54.3 Cellulose 50 HYV 42.4 40 39.2 Hemicellulose CHO (%) 30 Starch 20 • Amylose 10 3.3 3.6 0 • Amylopectin RDS SDS RSInternational Rice Research Institute
  • Nutritional quality: Carbohydrate content Amylose Amylose Distribution by variety type (%) LV HYV Low 9-19 0 0 Intermediate 20-25 20 4 High >25 80 96International Rice Research Institute
  • Nutritional quality: Carbohydrate content Amylose content of milled rice Variety Amylose (%) Only 6 out of 119 BR11 23.9 hybrid varieties BRRIDhan39 24.8 collected from field contain >=25% BRRIDhan49 24.7 amylose 40 Accessions 18.5-26.9 119 Hybrid 13.0-25.7 varietiesInternational Rice Research Institute
  • Nutritional quality: Protein content Protein content (%) of brown rice Variety` Protein (%) BR11 11.6 BRRIDhan39 8.2 BRRIDhan49 7.5 BRRIDhan29 6.9 40 Accessions 6.2-10.6 Tepi boro 14.0International Rice Research Institute
  • Nutritional quality – Protein content (%) Mean amino acid composition of 8 HYV rice (g 16.8 g-1 N) Amino acid Brown rice Milled rice FAO Range Mean Range Mean Essential Lysine 3.0-4.0 3.6 3.1-3.9 3.6 4.2 Threonine 3.1-3.5 3.3 3.1-3.5 3.2 2.8 Methionine 4.0-5.5 4.6 4.3-5.6 4.7 2.2 Isoleucine 4.1-4.5 4.3 4.1-4.6 4.3 4.2 Valine 5.3-6.0 5.4 5.3-5.9 5.5 4.2 Leucine 7.7-8.2 7.6 7.6-8.3 7.5 4.8 Tyrosine 2.4-3.3 2.8 2.3-3.6 2.8 - Arginine 7.5-8.0 7.1 7.6-8.0 7.1 2.0International Rice Research Institute
  • Nutritional quality – Protein content(%) Amino acid Brown rice Milled rice Range Mean Range Mean Non-essential Aspartic acid 2.7-4.1 3.5 2.6-4.2 3.5 Serine 5.2-5.9 5.6 5.3-6.1 5.6 Glutamic acid 4.5-4.9 4.7 4.4-4.9 4.7 Alanine 7.2-8.6 7.9 7.0-8.5 7.9 Glycine 6.2-7.9 7.0 6.0-7.8 6.9International Rice Research Institute
  • Nutritional quality– Fats, minerals & others Mean contents (%) in milled rice Nutrients LV HYV Fats 0.5 0.5 Fe 17.3 15.5 Zn 22.7 15.2 Se 6.9 8.5 Ca 146.3 135.6 P 3.4 3.1 Pb 1.5 2.1 Cd 0.30 0.36International Rice Research Institute
  • Nutritional quality– Effect of milling Contents (%) Nutrients Brown Milled Change CHO 75.0 78.9 +3.9 Protein 5.6 5.5 -0.1 Fiber 1.4 0.6 -0.8 Fats 1.5 0.5 -1.0 Ash 1.4 0.6 -0.8 P 3.4 1.7 -1.7 Ca 146.3 65.4 -80.9International Rice Research Institute
  • Nutritional quality– Effect of milling Contents (%) Minerals Brown Milled Change Fe 17.3 9.7 -7.6 Zn 22.7 13.7 -9.0 Se 6.9 4.6 -2.3 Pb 1.5 0.5 -1.0 Cd 0.30 0.21 -0.09International Rice Research Institute
  • Nutritional quality– Effect of milling Loss of Thiamine due to milling & parboiling 100 90 Unparboiled 80 Parboiled 70 Loss (%) 60 50 40 30 20 10 0 60 75 90 120 150 180 Polishing tim e (Second)International Rice Research Institute
  • Nutritional quality– Effect of milling & cooking Loss Loss of Riboflavin (µg/g) due to milling Loss of Riboflavin due to cooking 1.2 70 1.0 60 0.8 50 0.6 40 Loss (%) 0.4 30 0.2 20 10 0.0 0 10 15 20 25 Excess water Optimum water Degree of polishing (%)International Rice Research Institute
  • Nutritional quality– Effect of milling % Loss of nutrients in milling 80 LV 70 60 HYV 50 40 30 20 10 0 Fats Ca P Fe Zn Se Pb CdInternational Rice Research Institute
  • Nutritional quality– Glycemic index of varieties Variety GI BR3 64.4 BR11 68.2 BR16 46.9 BR26 72.1 BRRIDhan28 59.6 BRRIDhan29 77.6 BRRIDhan40 72.1 Pajam 54.2 Nizersail 42.0 Chinigura 71.7International Rice Research Institute
  • Nutritional quality– Current research focus Golden rice (Vit-A) High Zn riceInternational Rice Research Institute
  • THANKSInternational Rice Research Institute