Original Research Article
Year: 2019 | Month: February | Volume: 6 | Issue: 2 | Pages: 69-73
Nutritional Composition Analysis of Improved and Released Rice Varieties in Ethiopia
Dessie Almaw Cherie1, Lejalem Abeble Dagnaw2
1Agricultural and Nutritional Research Laboratory, Assosa Agricultural Research Center, Assosa, Western Ethiopia.
2Agricultural Research Center, Assosa, Ethiopia,
Corresponding Author: Lejalem Abeble Dagnaw
ABSTRACT
The nutritional composition of ten improved and released rice varieties collected from different research centers in Ethiopia were analysed in Assosa agricultural and nutritional research laboratory. The percent of moisture, ash, crude fat, crude protein, crude fiber, carbohydrate and total energy were 9.78-11.93%, 0.62-1.63%, 1.14-2.57%, 8.41-11.77%, 1.58-3.38%, 74.96-78.03% and 365.35-376.92 kcal (100g)-1 respectively. The analysis of variance shows that the proximate compositions of most rice varieties are significantly different (p < 0.05). Pawe-1 rice variety has good source of protein and total energy. On the other hand, TANA rich in carbohydrate content, Kokit is a good source of fat and SUPARICA-1 rich in crude fiber relative to improved and released rice varieties studied. Therefore, End users can be selecting these rice varieties according to the indicated percent of proximate analysis result and their preference for food formulation, nutrition and other purpose.
Key words: crude, fiber, fat, carbohydrate, protein, ash.
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