Abstract:
Consumption and cultivation of traditional rice varieties have increased considerably in recent years
due to the increased prevalence of non-communicable diseases in our country. However, the physical
properties and nutritional composition of most traditional rice have not been scientifically studied to a
satisfactory level. Therefore, this study determined the physical and nutritional properties of some less
common rice varieties namely Pokkali, Murugakayan, Rathdel, Madathawalu, Kuruluthuda,
Pachchaperumal, Suduheenati, Suwadel and Kaluheenati without subjecting to processing treatments
such as polishing and parboiling. Length, width, thickness, diameter, volume and length/ width (shape)
ratios as physical properties and moisture content, ash, crude fat and protein, total and digestible
carbohydrate contents, resistant starch and insoluble soluble and total dietary fiber contents were
determined according to standard methods. Length, width, and thickness of grains varied between 4.0-
6.4 mm, 2.2-2.9 mm and 1.5-2.2 mm respectively. Diameter, volume and length-width ratio were
between 2.4-3.3 mm, 3.8-10.5 mm3 and 1.7-2.6 respectively. Accordingly, the varieties were
categorized as bold or medium. Moisture contents of varieties were between 5.4-8.3% and ash contents
less than 2% (DM). Low crude fat (4.2-4.9% DM) and high protein (5.5-9.2% DM) contents were
observed. Digestible carbohydrate and total carbohydrate contents ranged between 77.5-84.6% (DM)
and 79.1-85.2% (DM) respectively. Resistant starch content varied between 0.4- 3.2%. Corresponding
insoluble, soluble and total dietary fiber contents ranged between 2.8-4.9%, 1.5-2.7% and 4.3-6.5%
(DM). According to the data obtained the studied traditional rice varietiesare good sources of digestible
carbohydrate, protein with low fat and moisture.
