1. The document proposes estimating the starch content in different varieties of beaten rice samples, including local Tiechin and Terai Tiechin, through laboratory tests. 2. Starch makes up the majority of carbohydrates in rice and beaten rice. Previous studies estimated starch content in beaten rice samples from other areas but none have analyzed Nepali varieties. 3. The project aims to determine the qualitative and quantitative starch content in local beaten rice varieties through hydrolysis and colorimetric analysis to characterize nutritional properties for public health.

1. Proposal
Estimation of starch in beaten rice
Submitted to: Submitted by:
Tribhuvan University Govinda Badahit
Central Department of Microbiology Jeevan Shrestha
Kirtipur, Kathmandu Namita Paudel
Ram Bahadur Bishokarma
Sandeep Rijal

2. A. Summary
Starch is the nutrient source of plant origin and it contains long, unbranched chains of D glucose
residue connected by α,1-4 linkage while the glycodisic linkage joining successive glucose
residues in amylopectin chains are α, 1-4 and branch points are α, 1-6 linkage.
Starch being main dietary source for energy and beaten rice is consumed as supplement of
starch source. In some societies of Kathmandu valley like Newari community, beaten rice is
used as major food material in different rituals and occasions.
The project work will be helpful for determining qualitative and quantitative analysis of starch
in different samples including local Tiechin and Terai Tiechin. The estimation would be done in
laboratory of central department of microbiology. The sample would be hydrolysed and
estimation of starch will be done by using different specific test for starch. Proportion would be
determined by using colorimeter.
B. Background
Carbohydrates are the most abundant bio-molecules on the Earth. Carbohydrates are
polyhydroxy aldehydes or ketones, or substances that yield such compounds on hydrolysis.
Most of the carbohydrates have the empirical formula (CH2O)n. Some also contain nitrogen,
phosphorus or sulfur. There are three major classes of carbohydrates. (Nelson DL and Cox MM,
2000)
i. Monosaccharides
ii. Oligosaccharides
iii. Polysaccharides
Monosaccharides
Monosaccharides are simple sugars, consist of a single polyhydroxy aldehyde or ketone unit.
The most abundant monosaccharide in nature is the six-carbon sugar D-glucose, sometimes
referred to as dextrose. Monosaccharides of more than four carbons tend to have cyclic
structures.(Nelson DL and Cox MM, 2000)

3. Oligosaccharides
Oligosaccharides consist of short chains of monosaccharide units joined by characteristic
linkages called glycosidic bonds. The most abundant are the disaccharides which consists two
monosaccharide units. Typical is sucrose (cane sugar) which consists of the six-carbon sugars
D-glucose and D-fructose. In cells, most oligosaccharides consisting of three or more units do
not occur as free entities but are joined to non-sugar molecules (lipids or proteins) in glycol
conjugates. (Nelson DL and Cox MM, 2000)
Polysaccharides
The polysaccharides are sugar polymers containing more than 10 or so monosaccharide units,
and some have hundreds or thousands of units. Some polysaccharides such as cellulose are
linear chains and others such as glycogen are branched. Both glycogen and cellulose consist of
recurring units of D-glucose but they differ in the type of glycosidic linkage. Most carbohydrates
found in nature occur as polysaccharides, polymers of medium to high molecular weight.
Polysaccharides, also called glycans, differ from each other in the identity of their recurring
monosaccharide units, in the length of their chains, in the types of bonds linking the units, and
in the degree of branching. On the basis type of monomer, polysaccharide can be classified into
two types: (Nelson DL and Cox MM, 2000)
1. Homopolysaccharides
Homopolysaccharides contain only a single type of monomer. Some homopolysaccharides
serve as storage forms of monosaccharides that are used as fuels. Starch and glycogen are
homopolysaccharides of this type. Other homopolysaccharides like cellulose and chitin serve as
structural elements in plant cell walls and animal exoskeletons. (Nelson DL and Cox MM, 2000)
2. Heteropolysaccharides
Heteropolysaccharides contain two or more different kinds. Heteropolysaccharides provide
extracellular support or organisms of all kingdoms. The rigid layer of the bacterial cell envelope
i.e. peptidoglycan is composed in part of a hetero polysaccharide built from two alternating
monosaccharide units. In animal tissues, the extracellular space is occupied by several types of
heteropolysaccharides which form a matrix that holds individual cells together and provides
protection, shape, and support to cells, tissues and organs. (Nelson DL and Cox MM, 2000)

4. Starch
Starch contains two types of glucose polymer, amylase and amylopectin.
Amylose
Amylase consistsof long, unbranched chains of D-glucose residues connected by glycosidic
linkages. Such chains vary in molecularweight from a few thousand to more than a million.
(Nelson DL and Cox MM, 2000)
Structure of Amylose
Amylopectin
Amylopectin also has a high molecular weight (upto 100 million) but unlike amylose is highly
branched. The glycosidic linkages joining successive glucose residues in amylopectin chains are
glycosidic linkages. Amylopectin is a combination of straight chain 1,4 bonded glucose and 1, 6
bonded glucose which causes branches to form. It therefore forms many branches providing
many ‘ends’.(Nelson DL and Cox MM, 2000)
Structure of Amylopectin

5. C. Objective
General Objectives:
1. To estimate starch in different varieties of beaten rice samples.
Specific Objectives:
1. To estimate the starch content in Local Tiechin.
2. To estimate the starch content in Terai Tiechin.
3. To compare the starch content in Local Tiechin and Terai Tiechin.
D. Research hypothesis
Different samples may have varied amount of starch.
E. Rationale
Estimation of starch will be done for characterization of content of starch present in different
samples of beaten rice. This can be done by Anthrone test.
F. Literature Review
Also called flattened rice or poha, beaten rice is a simply rice which is pounded into flat light dry
flakes. This can be done by simply parboiling the grain and then pounding to remove the husk
until the rice become flat, which is dried for around two days. In which case, grain undergoes
partial fermentation and is supplemented with probiotic bacteria and vitamin B. The beaten
flakes of Rice absorb liquid such as water and milk which can easily be made into different
smoothies. The smoothie made with beaten rice flakes are a good sources of prebiotic and
probiotic food and is rich in fiber and Vitamin B complex. Beaten Rice nothing more than rice
which has becomes rich in probiotic elements because of getting dried. Since it is basically rice,
it is composed primarily of starch and carbohydrates. It is as same as eating rice and is not
necessarily good for diabetics. What makes it good is when it is converted into a smoothie that
keeps one’s stomach feeling full thereby reducing appetite to eat. However, eating beaten rice
excessively is not beneficial for those losing weight or people with diabetes because it basically
just eating rice in another form. Diabetics as well as figure conscious individuals are usually
provided with a low carbohydrate diet. (www.allaboutdiabetes.net)

6. There are 180 calories in a half cup serving of beaten rice. It contains 1g unsaturated fat, 38g
carbohydrates and 4g proteins. Saturated fat, cholesterol, sodium, sugar are absent.
(www.fatsecret.com).
Beaten rice is just another form of rice which is low in fat, low in cholesterol and high in starch.
Starch makes up 72-75% of the carbohydrate of the rice. The quantity of carbohydrate in rice
(white rice) is 78 g per 100 g of rice. It means the beaten rice contains about 55g starch per
100g rice. (Sharma, 2012). The amount of starch is 40.2g per 100 g of flattened rice. (Pasricha S,
Rebello LM, 1977)
Various researches have been done in beaten rice sample in India. Those researches have put
forward different starch content in different beaten rice sample. No researches have been done
in starch content in beaten rice sample in Nepal. The starch content in beaten rice may vary on
the basis of geographical factors. The exact starch content in various varieties of beaten rice in
Nepal is unknown. Both rice and beaten rice is not suggested to consume for diabetic patients
but it is still unclear, which is more harmful comparatively. These existed gaps in research in
beaten rice samples will be filled by this project work.
G. Methodology
Type of study: Scientific study
Sample size: Total 10 beaten rice, Local Teichin and Terai Teichin (5+5) samples will be
collected for estimation of starch. All samples will be collected and transported to laboratory
for processing.
Sample Variables:
The beaten rice samplesare as follows:
1. Local Tiechin
2. Terai Tiechin

7. Processing of sample: Different sample were processed. They were hydrolyzed by
application of different hydrolysis reactions.
H. Materials required
Equipments
1. Colorimeter
2. Weighing balance
3. Water bath
Glass wares
1. Test tubes
2. Beaker
3. Pipettes
4. Measuring cylinder
5. Cuvette
6. Volumetric Flask
Chemicals/Reagents
1. Anthrone reagent
2. Stock solution of glucose
3. Distilled water
I. Procedure
1. The sample solution will be prepared.
2. Proper dilutions of samples will be done.
3. Standard Anthrone protocol will be followed.

8. J. Expected outcome
The study aims to evaluate the quantity and quality of starch whether the sample is fit for
consumption by diabetic patients or not. This test helps to enhance the quality of beaten rice
found in market. However, this test is not routine in the factory for producing beaten rice.
K. WORK PLAN
Weeks
Work plan
First week Second week Third week Fourth week
Literature review
Proposal
Sample collection
Methodology
Result
Submission
K. Budgeting
The estimated budget for this project work is tabulated below.
S. no. Particular Cost(Rs.)
1 Literature review 100
2 Sample 100
3 Transport cost for collected
sample
150
4 Chemicals, laboratory reagent
and apparatus
2,000
5 Proposal writing, report
writing, printing and binding
1,200
6 Total 3,550

9. References
1. Nelson DL and Cox MM 2000, Lehninger principles of biochemistry, 3rd edition, Worth
Publishing, New York.
2. www.allaboutdiabetes.net/beaten-rice-good-for-diabetics
3. www.mdhil.com/what-in-a-spooonful-of-rice
4. Pasricha S, Rebello LM, Some common Indian recipes and their nutritive value, India
National Institute of Nutrition, India Council of Medical Research, 1977.
5. www.fatsecret.com