Physicochemical and nutritional properties of twenty three traditional rice (Oryza sativa L.) varieties of Sri Lanka
Authors: Walimuni Kanchana Subhashini Mendis Abeysekera1*, Sirimal Premakumara Galbada Arachchige2, Wanigasekara Daya Ratnasooriya3, Naduviladath Vishvanath Chandrasekharan4, Amitha Priyadarshanie Bentota5
Number of views: 80
Objective: To evaluate the physicochemical and nutritional properties of selected traditional
rice varieties of Sri Lanka.
Methods: Twenty three rice varieties were selected. All the varieties were studied for grain
colour, grain size and shape as physicochemical properties, while for nutritional properties,
moisture, crude ash, crude protein, crude fat and total carbohydrate contents were studied.
Only selected set of varieties were studied for total, soluble and insoluble dietary fiber. These
properties were studied using internationally accepted standard techniques.
Results: The results showed significant (P < 0.05) difference in the physicochemical and
nutritional properties of the studied varieties. Out of 23 varieties tested, 20 varieties were red
rices, while the rest were white rices. The grain size and shape were mostly medium bold
(30%) and short bold (56%). The mean moisture, crude ash, crude protein, crude fat and total
carbohydrate contents of selected varieties varied from (10.42 ± 0.25)% to (12.33 ± 0.02)%,
(1.30 ± 0.14)% to (1.92 ± 0.05)%, (10.59 ± 0.12)% to (13.27 ± 0.32)%, (2.18 ± 0.10)% to
(4.12 ± 0.28)% and (81.42 ± 0.25)% to (85.66 ± 0.24)%, respectively. The selected varieties
had total, soluble and insoluble dietary fiber contents in the range of 4.2%–6.9%, 0.8%–2.1%
and 3.1%–4.8%, respectively. The varieties Pachchaperumal, Suduru samba, Wanni Dahanala,
Gonabaru and Sudu Heeneti had the highest crude protein, crude fat, crude ash, total
carbohydrate and dietary fiber contents, respectively.
Conclusions: Selected traditional rice varieties of Sri Lanka had physicochemical properties
preferred by consumers and nutritional properties with dietary importance.