Nutrient variability of rice landraces (Oryza sativa L.) from Manipur, Northeast India and its nutrients supply potential in rice-based diets

Purpose Rice landraces are essential for supplying beneficial traits for developing improved rice varieties with better nutritional quality. Nevertheless, in a yield-driven environment, grain nutritional quality has been ignored especially that of rice landraces. Given this, the purpose of this study is to evaluate the content and nutritional variability of rice landraces from Manipur. Design/methodology/approach Thirty-three most popular rice landraces were collected as dry paddy samples from Manipur and transported to the National Institute of Nutrition, Hyderabad, by air. All the paddy samples were processed and analyzed for 35 nutrient parameters using standard methodologies. Findings The mean nutrient content of Nagaland brown rice was: protein 7.5 ± 0.8, fat 3.0 ± 0.3, TDF 5.5 ± 0.4 and ash 1.2 ± 0.2 g/100g. The range of water soluble-vitamin content in mg/100g, was 0.1–0.43 for Thiamine and for Niacin 2.1–3.5, while the content in µg/100g was 40–64 for Riboflavin, 0.5–3.9 for Pantothenic acid and 20–118 for Pyridoxine. A relatively large coefficient of variation was observed for iron (25%), manganese (28%), copper (32%), calcium (13%) and phosphorus (11%). Manipur rice landraces have significantly higher total dietary fiber and lower phytate contents than modern varieties. Milling led to steep losses of nutrients, and limiting to 5% milling substantially improves nutrient retention in milled rice. Research limitations/implications Future nutrition interventions should use rice with superior nutrient quality to improve nutrient intakes. Manipur rice landraces conserved over generations can broaden the genetic base of breeding stocks especially in the face of climate change. Originality/value The paper presents comprehensive nutritional data of 33 rice landraces from the state of Manipur, India. The results indicate large nutrient variability even within these 33 rice landraces with important traits such as high total dietary fiber and low phytate contents. The study highlights the importance of conserving the existing rich genetic material of Manipur rice landraces to develop varieties that combine higher yields with stress tolerance and superior grain nutritional value to improve the food and nutrient security.

Lipid Profiles in Preliminary Germinated Brown Rice Beverages Compared to Non-Germinated Brown and White Rice Beverages

Brown rice is nutritionally superior to white rice, yet oil rancidity can be problematic during processing and storage regarding sensory attributes. Germinating brown rice is known to generally increase some health-promoting compounds. In response to increasing the consumption of plant-based beverages, we sprouted unstabilized brown rice, using green technologies and saccharification enzymes for value-added beverages. ‘Rondo’ paddy rice was dehulled, sorted and germinated, and beverages were produced and compared against non-germinated brown and white brewers rice beverages. The preliminary germinated brown rice beverage contained significantly higher concentrations of total lipids, diacylglycerols, triacylglycerols, free sterols, phytosterol esters and oryzanols than both non-germinated brown and white rice beverages. White rice beverages had significantly higher free fatty acids. Significant lipid losses occurred during sieving, yet novel germinated brown rice beverages contained appreciable levels of valuable health-beneficial lipids, which appeared to form natural emulsions. Further pilot plant investigations should be scaled-up for pasteurization and adjusted through emulsification to ameliorate sieving losses.

Effects of Application of Pig Manure on the Accumulation of Heavy Metals in Rice

Pig manure (PM) is often highly enriched in heavy metals, such as Cu and Zn, due to the wide use of feed additives. To study the potential risks of heavy metal accumulation in the soil and rice grains by the application of PM and other organic manure, a four-year field experiment was conducted in the suburb of Shanghai, southeast China. The contents of Cu, Zn, Pb, and Cd in the soils and rice plants by the treatments of PM and fungal culturing residues (FCR) show a trend of annual increase. Those in the soils and rice by the PM treatment are raised even more significantly. Cu and Zn contents in the soil and rice roots by the PM are significantly higher than those by the non-fertilizer control (CK) during the four years, and Pb and Cd also significantly higher than CK in the latter two years. Heavy metals taken up by the rice plants are mostly retained in the roots. Cu and Zn contents in the rice plants are in the decreasing order of roots > grains > stems > leaves, and Pb and Cd in the order of roots > stems > leaves > grains. Cu, Zn, Pb, and Cd contents in the soils by the PM treatment increase by 73%, 32%, 106%, and 127% on annual average, and those in the brown rice by 104%, 98%, 275%, and 199%, respectively. The contents of Cu, Zn, Pb, and Cd in the brown rice of the treatments are significantly correlated with those in the soils and rice roots (p < 0.05), suggesting the heavy metals accumulated in the rice grains come from the application of PM and FCR. Though the contents of heavy metals in the brown rice during the four experimental years are still within the safe levels, the risks of their accumulative increments, especially by long-term application of PM, can never be neglected.

Main Controlling Factors and Empirical Models for Total Mercury and Methylmercury Accumulation in Rice (Oryza Sativa L.)

It has been reported that rice consumption is the main mercury (Hg) exposure pathway for humans, and soil properties could significantly affect the methylation and accumulation process of Hg in soil-rice system. In this study, 19 paddy soil with various properties were spiked with exogenous Hg(II) at three concentration levels to conduct a pot experiment after a 60-days aging period. Stepwise multiple linear regression was applied to determine the controlling soil factors and develop prediction models for the methylmercury (MeHg) concentration in soil and total Hg (THg) and MeHg in brown rice. The results showed that THg in brown rice was positively correlated with THg in soil, while it had a negative correlation with soil pH and clay content. Soil organic matter (OM) promoted Hg methylation and inhibited the accumulation of MeHg in brown rice. Soil pH and clay content were negative factors when soil MeHg was used to predict MeHg in brown rice. THg and MeHg in brown rice could be well predicted by soil THg, pH and clay content. These results may provide a theoretical basis for safe production of rice in Hg contaminated paddy field.

Effect of Gamma-irradiation on the Physicochemical, Functional, and Antioxidant Properties of Unpigmented Brown Whole Rice Flour

Whole grain brown rice, being a rich source of fiber and other bioactive compounds like polyphenols is effective in reducing the risk of chronic diseases including cardiovascular diseases, hypercholesterolemia and Type II diabetes. The study was aimed to evaluate the effect of gamma irradiation on the physicochemical, functional and antioxidant properties of whole grain brown rice flour. The brown rice flour was conditioned to two different moisture contents of 10% and 12% and treated with gamma irradiation doses of 0 kGy (native or control), 2.5 kGy and 5 kGy. Moisture, protein, fat, ash and carbohydrate content of native flour was found as 10 g/100 g, 6.54 g/100 g, 1.54 g/100 g, 1.0 g/100 g, and 81.48 g/100 g, respectively. The hunter color ‘L’, ‘a’, and ‘b’ values of the native brown rice flour sample were found as 81.95, −0.97 and 17.36, respectively and were non-significantly ( p ≥ 0.05) affected by gamma irradiation. Apparent amylose content was observed to decrease significantly ( p ≤ 0.05) from 29.97 to 20.30 g/100 g with the increase in gamma irradiation dose and moisture content. The pasting properties such as peak viscosity, trough viscosity and final viscosity of all the flour samples decreased significantly ( p ≤ 0.05) with the increase in irradiation dose. The functional properties such as water and oil absorption and emulsion capacities were increased while emulsion stability and foaming stability decreased upon irradiation. Irradiation led to an overall increase in the antioxidant activity of rice flours. In general, FTIR spectra revealed a decrease in the absorption intensities of the functional groups. Therefore, it can be concluded that gamma irradiation can be used as a tool to modify the physicochemical properties of rice flours as well as to improve their antioxidant properties.

Polyploidization Increases the Lipid Content and Improves the Nutritional Quality of Rice

Plant polyploidization is frequently associated with changes in nutrient contents. However, the possible contribution of metabolites to this change has not been investigated by characterizing the metabolite contents of diploid and tetraploid forms of rice (Oryza sativa L.). We compared the metabolites of a group of diploid–tetraploid japonica brown rice and a group of diploid–tetraploid indica brown rice based on liquid chromatography–tandem mass spectrometry. In total, 401 metabolites were identified; of these, between the two diploid–tetraploid groups, 180 showed opposite expression trends, but 221 showed the same trends (147 higher abundance vs. 74 lower abundance). Hierarchical cluster analysis of differential metabolites between diploid and tetraploid species showed a clear grouping pattern, in which the expression abundance of lipids, amino acids and derivatives, and phenolic acids increased in tetraploids. Further analysis revealed that the lipids in tetraploid rice increased significantly, especially unsaturated fatty acids and phospholipids. This study provides further basis for understanding the changes in rice nutritional quality following polyploidization and may serve as a new theoretical reference for breeding eutrophic or functional rice varieties via polyploidization.

PENGARUH FORMULASI TEPUNG BERAS MERAH (Oryza nivara L) DAN TEPUNG BUAH PARE (Momordica charantia L) TERHADAP NILAI ORGANOLEPTIK DAN NILAI GIZI COOKIES SEBAGAI MAKANAN SELINGAN PADA PENDERITA DIABETES

ABSTRACTThe aim of this study was to determine the effect of the formulation of brown rice (Oryza nivaraL) flour and bitter gourd (Momordica charantia L) flour on the organoleptic and nutritional values of cookies as a snack for diabetics. This study was arranged based on a completely randomized design (CRD). This study used five treatments, namely brown rice flour: bitter gourd flour A0 (100%: 0%), A1 (97%: 3%), A2 (94%: 6%), A3 (91%: 9%), and A4 (88% : 12%). The data were analyzed using analysis of variances (ANOVA) and if it had a significant effect on the observed variables, then Duncan's Multiple Range Test (DMRT) was conducted at a 95% confidence level (α=0.05). The results showed that the most preferred product was found in A2 treatment with organoleptic scores of color, texture, taste, and aroma reached 3.61 (like), 3.70 (like), 3.29 (like), and 3.57 (like), respectively. The nutritional value of cookies produced in A2 treatment shows that it has 3.30% water, 0.81% ash, 32.54% fat, 7.76% protein, and 18.20% glucose. The brown rice and bitter gourd cookies products met the national quality standards for water, ash, and protein contents.Keywords: brown rice, bitter gourd, cookies, snack, proximate value.ABSTRAKPenelitian ini bertujuan penelitian ini adalah untuk pengaruh formulasi tepung beras merah (Oryza nivaraL) dan tepung buah pare (Momordica charantia L) terhadap nilai organoleptik dan nilai gizi cookies sebagai makanan selingan pada penderita diabetes. Penelitian ini disusun berdasarkan rancangan acak lengkap (RAL). Penelitian ini menggunakan lima perlakuan yang yaitu Tepung beras merah : Tepung Buah Pare A0 (Tepung 100 % : 0%), A1 (97% : 3 %), A2 (94%: 6%), A3 (91%: 9%), A4 (88% : 12%). Data dianalisis menggunakan analysis of variances (ANOVA) dan apabila berpengaruh nyata terhadap variabel pengamatan, maka dilakukan uji duncan’s multiple range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan bahwa penilaian organoleptik terhadap cookies dengan penambahan beras merah (Oryza nivara L) dan buah pare (Momordica charantia L) yang disukai panelis terdapat pada perlakuan A2 dengan skor organoleptik warna 3,61 (suka), organoleptik tekstur 3,70 (suka), organoleptik rasa 3,29 (suka), organoleptik aroma 3,57(suka). Nilai gizi cookies yang dihasilkan pada perlakuan A2 mengandung kadar air sebesar 3.30%, kadar abu sebesar 0,81%, kadar lemak sebesar 32,54 %, kadar protein 7,76%, kadar glukosa sebesar 18,20%. Berdasarkan standar mutu SNI cookies bahwa produk cookies beras merah dan buah pare sudah memenuhi standar mutu SNI untuk kadar air, kadar abu, dan kadar protein.Kata kunci : beras merah, buah pare, cookies, makanan selingan, nilai proksimat.