Compositional Analysis of Four Varieties of Rice-Chevally, Njavara, D1 and Bhadra

Background: Rice is the most important and extensively grown food crop in the world in terms of food, area and production. It is a staple food which serves for nearly half of the world’s seven billion people (IRRI, 2013). Rice constitutes high percentage of carbs with substantial amount of proteins, fat, fibre, mineral and vitamins. Methods: Composition and nutritional content of rice varies with varieties and especially processing method. The objective of the present investigation titled “Compositional Analysis of Four Varieties of Rice-Cheruvally, Njavara, D1 and Bhadra” was to compare the proximate composition and total amylose-amylopectin content of rice cultivars selected. Total Amylose content, amylopectin content and amylose-amylopectin ratio was estimated spectrophotometrically at 620 nm. Among the proximate composition analysis, percentage of carbohydrate, crude protein, ash, moisture and fat were determined using AOAC standard method. Result: In the present investigation the results of the proximate composition and the amylose content of all the four rice varieties indicated significant difference in all the parameters assessed. It is understood that the rice samples selected for the study belongs to high amylose variety with amylose-amylopectin ratio falling between 0.35-0.45. In summary, the study on the proximate composition and amylose content of rice cultivars has revealed some vital information and these generated results will find their way in determining their suitability in food and other relevant industries.