Evaluation of Proximate Composition and their Association Studies in Popular Rice Varieties of Andhra Pradesh at Different Polishing Levels
Divya Prasanna Kumari S *
Department of Foods and Nutrition, College of Community Science, Lam, Guntur, Acharya N. G. Ranga Agricultural University, Guntur- 522034, Andhra Pradesh, India.
Nirmala Devi G
Department of Food Science and Nutrition, College of Community Science, Acharya N. G. Ranga Agricultural University, Guntur- 522034, Andhra Pradesh, India.
Lakshmi K
Department of Food Science and Nutrition, College of Community Science, Lam, Guntur, Acharya N. G. Ranga Agricultural University, Guntur- 522034, Andhra Pradesh, India.
Chamundeswari N
Department of Genetics and Plant Breeding, RARS, Acharya N. G. Ranga Agricultural University, Lam, Guntur – 522034, Andhra Pradesh, India.
*Author to whom correspondence should be addressed.
Abstract
Twenty popular rice varieties developed by ANGRAU were screened for proximate composition at different polishing levels (5% and 10%). Analysis of variance has revealed a significant difference (p≤0.05) between nutrients among all varieties. There is no significant difference observed among different polishing levels on the nutrient concentration among all the varieties. The results showed that proximate composition ranged between 8.4 to 11%, 6.1 to 8.7, 1.1 to 3.4%, 0.8-1.6%, 79 to 82% and 363 k.cal for moisture, protein, fat, ash, fiber, carbohydrate and energy, respectively. Carbohydrate content is elevated as the polishing level increases. Varieties such as Pushyami, Chandra, Swarna and Sravani have recorded desirable proximate composition of high protein, ash, crude fiber and low fat. There is a positive significant relation between ash and iron, zinc (r = 0.105, r = 0.103). Carbohydrate has a positive significant relation with iron (r = 0.504) and ash (r = 0.221) significant and negative correlation with moisture (r = -0.547), fat (r = - 0.747) and crude fiber (r= - 0.539).
Keywords: Rice varieties, proximate composition, grain quality