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Unformatted text preview: staple food cereal that encounters half of the world food requirements. Pakistani Rice varieties: Super Basmati, Basmati 515, Basmati 198, Basmati 385, Basmati 2000, Basmati 370, Basmati Pak, KSK 133, KS 282 and Irri 6 are popular due to their unique ta ste and aroma. The present work was conducted with the prime objective to evaluate selected Pakistani rice varieties for their proximate composition and minerals content. Samples of selected varieties were collected from Rice Research Center, Kalashahkaku. The tested rice showed minimum husk contents 17.02 % in Basmati 00515 and maximum 25.72 % in KSK-133. Moisture and ash content of different rices ranged from 6.84 to 9.08 % and 1.92 to 1.98 %, respectively. The contents of crude proteins, lipids and carb ohydrates ranged from 7.50 to 9.16 g/100g, 1.92 to 2.72 g/100 g and 1.70 to 1.86 g/kg, respectively. Rice polysaccharides (starch), a major compositional component was established 76.98 to 79.86 %. Minerals profile evaluated using inductively coupled plasma optical emission spectrometry (ICP-OES), showed Calcium (Ca) 825 to 1330 mg/kg, Magnesium (Mg) 960 to 1225 mg/kg and Zinc (Zn) 190 to 319 mg/kg Ferric (Fe) 186 to 317 mg/kg Copper (Cu) 13.24 to 16.65 mg/kg Aluminum (Al) 59 to 105, mg/kg Manganese (Mn) 19.25 to 26.10 mg/kg and Chromium (Cr) 10.90 to 22.80 mg/kg, respectively. The content of Sodium (Na) and Potassium (K) as determined using flame photometer ranged from 92 to 109 mg/kg and 2378 to 2794 mg/kg respectively. The results of the present analysi s depicted the tested varieties of Pakistani rice to be a potential source of valuable minerals and carbohydrates. ANA-O16 FATTY ACID AND TOCOPHEROL COMPOSITION OF CHERRY AND LYCHEE SEED LIPIDS
1 Tahir Mahmood, *Farooq Anwar Tufial Hussain Sherazi and Mateen Abbas 1 2 3 1 Department of Chemistry & Biochemistry, University of Agriculture , Faisalabad-38040, Pakistan 2 National Center of Excellence in Analytical Chemistry, University of Sindh, Jamshoro, Sindh 3 Quality control lab, University of...
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- Spring '11