Macro and Micro Nutrient Content in Raw and Cooked Forms of Black Rice and White Rice


Affiliations

  • PSG College of Arts and Science, Department of Nutrition and Dietetics, Coimbatore, 641 014, India
  • Avinashilingam Institute for Home Science and Higher Education for Women, Department of Food Science and Nutrition, Coimbatore, 641 043, India

Abstract

This study was carried out to evaluate the nutrient values of black rice and white rice in raw and cooked forms. Macro and micro nutrients were analysed for the six rice samples. The total carbohydrate content of all samples were higher than 75 %, protein and fat contents in black rice and white rice samples ranged from 9.56 g to 7.43 g and 2.65 g to 1.89 g respectively. The high amount of fibre content was recorded in the pressure cooked sample of black rice (6.49 g). Vitamins like thiamine, riboflavin and niacin were found to be higher in black rice raw samples. In general, it was observed that the maximum loss of vitamins was seen in conventionally cooked samples of black and white rice followed by pressure cooked samples. Statistical interpretations revealed that there was a significant difference between the groups and within the groups in the values of macronutrients and micronutrients in black rice and white rice both in raw and cooked forms.

Keywords

Black Rice, White Rice, Nutrients, Raw, Pressure Cooked, Conventionally Cooked.

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