Chemical properties of six indigenous rice varieties of Assam

Abstract

The study was undertaken to assess the nutritional composition of the selected rice varieties. Six varieties of polished and unpolished rice were selected for this study namely, Ranjit, Bahadur, TTB-404, Mulagabhuru, Luit and Disang. From the proximate composition it was seen that moisture, crude protein, crude fat, total mineral content and crude fibre gets reduced after polishing whereas, during processing of the brown rice to white rice there was increase in the carbohydrate content of the polished rice. Among the minerals, the iron content were found highest in both the polished and unpolished varieties of TTB-404 i.e., 3.96±0.04mg/100g and 4.28±0.09mg/100g respectively.