Zinc and iron content in milled rices
2008
Garcia, G.DG., [email protected] | Ramos, R.A. | Manaois, R.V. | Escubio, S.S.P., Philippine Rice Research Inst., Maligaya, Science City of Munoz, 3119 Nueva Ecija (Philippines)
Among the most prevalent nutritional problems afflicting children and women in rice-consuming countries are nutritional anemias and dietary deficiencies. Although brown rice is among the cereals with high energy contents, its popularity among the Filipino consumers is quite low due to its low keeping quality and undesirable taste. Milling is a common process that removes the bran from the grain for a shorter cooking time, increased shelf life and improved eating quality. However, successive polishing done to achieve whiter rice preferred by most consumers, removes a significant amount of fat, proteins and other nutrients (Juliano, 1993). A significant loss in iron concentration is very evident in PR2713-25KR-100-6-4 (J) rice cultivar, which has 6.35 iron concentration in 15 sec milling time that dropped to 2.25 ppm after milling for 45 sec and was further reduced to 1.45 ppm after 75 sec milling. On the other hand, the remaining genotypes have comparable iron content in the 45 sec and 75 sec milling times. The large decline in iron content after 15 sec milling suggests that much of the iron is concentrated in the outer layer of the grain. Zinc content of milled rice genotypes at different milling time was also screened. The results showed a variable relationship between zinc concentration and milling time. Analysis of variance suggests that PJ(G)6, PJ18 and PR27137-CR153-25KR-100-6-4 (J) had a significant reduction zinc concentration from 15 sec to 45 sec milling time. However, there is no significant difference noted in the zinc content of the remaining samples.
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