Physico-chemical and functional characteristics of rice and wheat

Abstract

Rice and wheat are considered as staple food in many parts of the world where it is consumed regularly as the main source of calories and to meet the nutritional needs of millions of people every day. The aim of the study was to investigate the physical properties, proximate composition and dietary fibre content in rice and wheat. The physical properties of grains are necessary for effective design of equipment to handle, transport, processing and storage of crop. The physical characteristics such as 1000 seeds weight, 1000 seeds volume, hydration capacity, hydration index, swelling capacity, swelling index, specific gravity and bulk density of the rice and wheat samples were considerably different from each other. The results of proximate composition showed that moisture content of rice and wheat was 8.9 and 8.7 per cent respectively. Wheat had highest protein content (10.70g/100g) compared to rice (6.7g/100g). The fat content in rice and wheat were 0.50 and 2.0 g/100g respectively. The total ash content in rice was 0.50g/100g and in wheat 1.4 g/100g. Rice had highest energy and carbohydrate content when compared to wheat. The total dietary fibre content was highest in wheat sample i.e. 12.34 g/100g compared to rice (2.19g/100g). Genetic variation and agro climatic condition may be the reason for the difference recorded.