A roadmap towards investing in agriculture, food security and nutrition. Presented at the Agriculture Nutrition Linkages Seminar in Dhaka, Bangladesh on the 18th of April, 2012.

1. NUTRITIONAL QUALITIES OF BANGLADESH RICE VARIETIES
Presented by:
S. A. Sattar
International Rice Research Institute
Banani, Dhaka
Research Team:
M. A. Siddiquee, BRRI
and
Qumrun Nahar, BIRDEM
International Rice Research Institute

2. Topic will cover
• Nutritional qualities of rice varieties
• Effect of processing on quality of rice
• Glycemic index of rice varieties
• Current status of research on nutritional
quality of rice
International Rice Research Institute

3. Rice varieties tested
HYV LV
1. BR11 1. Ghungshee 11. Dudhkolom
2. BR22 2. Kajalsail 12. Aswina
3. Mondeshor 13. Lalmota
3. BR23
4. Moulata 14. Bonnodhan
4. BRRI Dhan28 5. Sadamota 15. Bouchi
5. BRRI Dhan29 6. Dadkhani 16. Shilkumra
6. BRRI Dhan31 7. Jolidhan 17. Magursail
7. BRRI Dhan40 8. Gutiswarna 18. Bat dhan
9. Kataribhog 19. Masuri
8. BRRI Dhan41
10. Katari232 20. Kolom
International Rice Research Institute

4. Structure of rice grain
International Rice Research Institute

5. Brown & milled rice
Brown Rice Milled Rice
International Rice Research Institute

6. Quality aspects of rice
Contents of:
Carbohydrate
Protein
Fats
Vitamins
Minerals
International Rice Research Institute

7. Nutritional quality: Carbohydrate
Content (%)
Category LV HYV
Brown 73.1-78.0 74.1-76.2
(75.2) (74.9)
Milled 77.1-81.1 77.9-79.7
(78.9) (78.6)
International Rice Research Institute

8. Nutritional quality: Carbohydrate content
Starch content of milled rice
70
Carbohydrates:
57.2 LV
60 54.3 Cellulose
50 HYV
42.4
40
39.2 Hemicellulose
CHO (%)
30 Starch
20
• Amylose
10 3.3 3.6
0 • Amylopectin
RDS SDS RS
International Rice Research Institute

9. Nutritional quality: Carbohydrate content
Amylose Amylose Distribution by variety
type (%)
LV HYV
Low 9-19 0 0
Intermediate 20-25 20 4
High >25 80 96
International Rice Research Institute

10. Nutritional quality: Carbohydrate content
Amylose content of milled rice
Variety Amylose (%) Only 6 out of 119
BR11 23.9 hybrid varieties
BRRIDhan39 24.8 collected from field
contain >=25%
BRRIDhan49 24.7
amylose
40 Accessions 18.5-26.9
119 Hybrid 13.0-25.7
varieties
International Rice Research Institute

11. Nutritional quality: Protein content
Protein content (%) of brown rice
Variety` Protein (%)
BR11 11.6
BRRIDhan39 8.2
BRRIDhan49 7.5
BRRIDhan29 6.9
40 Accessions 6.2-10.6
Tepi boro 14.0
International Rice Research Institute

12. Nutritional quality – Protein content (%)
Mean amino acid composition of 8 HYV rice (g 16.8 g-1 N)
Amino acid Brown rice Milled rice FAO
Range Mean Range Mean
Essential
Lysine 3.0-4.0 3.6 3.1-3.9 3.6 4.2
Threonine 3.1-3.5 3.3 3.1-3.5 3.2 2.8
Methionine 4.0-5.5 4.6 4.3-5.6 4.7 2.2
Isoleucine 4.1-4.5 4.3 4.1-4.6 4.3 4.2
Valine 5.3-6.0 5.4 5.3-5.9 5.5 4.2
Leucine 7.7-8.2 7.6 7.6-8.3 7.5 4.8
Tyrosine 2.4-3.3 2.8 2.3-3.6 2.8 -
Arginine 7.5-8.0 7.1 7.6-8.0 7.1 2.0
International Rice Research Institute

13. Nutritional quality – Protein content(%)
Amino acid Brown rice Milled rice
Range Mean Range Mean
Non-essential
Aspartic acid 2.7-4.1 3.5 2.6-4.2 3.5
Serine 5.2-5.9 5.6 5.3-6.1 5.6
Glutamic acid 4.5-4.9 4.7 4.4-4.9 4.7
Alanine 7.2-8.6 7.9 7.0-8.5 7.9
Glycine 6.2-7.9 7.0 6.0-7.8 6.9
International Rice Research Institute

14. Nutritional quality– Fats, minerals & others
Mean contents (%) in milled rice
Nutrients LV HYV
Fats 0.5 0.5
Fe 17.3 15.5
Zn 22.7 15.2
Se 6.9 8.5
Ca 146.3 135.6
P 3.4 3.1
Pb 1.5 2.1
Cd 0.30 0.36
International Rice Research Institute

15. Nutritional quality– Effect of milling
Contents (%)
Nutrients Brown Milled Change
CHO 75.0 78.9 +3.9
Protein 5.6 5.5 -0.1
Fiber 1.4 0.6 -0.8
Fats 1.5 0.5 -1.0
Ash 1.4 0.6 -0.8
P 3.4 1.7 -1.7
Ca 146.3 65.4 -80.9
International Rice Research Institute

16. Nutritional quality– Effect of milling
Contents (%)
Minerals Brown Milled Change
Fe 17.3 9.7 -7.6
Zn 22.7 13.7 -9.0
Se 6.9 4.6 -2.3
Pb 1.5 0.5 -1.0
Cd 0.30 0.21 -0.09
International Rice Research Institute

17. Nutritional quality– Effect of milling
Loss of Thiamine due to milling & parboiling
100
90 Unparboiled
80 Parboiled
70
Loss (%)
60
50
40
30
20
10
0
60 75 90 120 150 180
Polishing tim e (Second)
International Rice Research Institute

18. Nutritional quality– Effect of milling & cooking
Loss Loss of Riboflavin (µg/g) due to milling Loss of Riboflavin due to cooking
1.2
70
1.0
60
0.8 50
0.6 40
Loss (%)
0.4 30
0.2 20
10
0.0
0
10 15 20 25
Excess water Optimum water
Degree of polishing (%)
International Rice Research Institute

19. Nutritional quality– Effect of milling
% Loss of nutrients in milling
80
LV
70
60 HYV
50
40
30
20
10
0
Fats Ca P Fe Zn Se Pb Cd
International Rice Research Institute

20. Nutritional quality– Glycemic index of varieties
Variety GI
BR3 64.4
BR11 68.2
BR16 46.9
BR26 72.1
BRRIDhan28 59.6
BRRIDhan29 77.6
BRRIDhan40 72.1
Pajam 54.2
Nizersail 42.0
Chinigura 71.7
International Rice Research Institute

21. Nutritional quality– Current research focus
Golden rice (Vit-A)
High Zn rice
International Rice Research Institute

22. THANKS
International Rice Research Institute