Nutritional Composition and Phenolic Compound Profile of Three Different Sudanese Rice Types Denoted Locally as Crown, Narica and Pabenjeda

Maha Abdalla Mohamed Ibrahim, Barka Mohammed Kabeir

Abstract


Nutritional composition and phenolic compound profile of three different rice types denoted locally as Crown (CR), Narica (NR) and Pabenjeda (PR) grown in Sudan were assessed. Different analysis was carried out including: proximate composition, minerals elements, sugars, essential amino acids and phenolic compound. The results obtained revealed significant (p<0.05) difference in components between the three different rice varieties. Crown rice (CR) contained the highest levels of protein, ash, glucose, sucrose, fructose, Lysine, Methionine, Phenyl alanine, Tyrosine, Leucine, Isoleucine, Therionine, Na, K and Fe. While the highest carbohydrate, cyctine, isoleucine, valine and Zn were recorded for Pabenjeda rice (PR). Regarding fat, Ca and Mg data showed that Narica rice contained the highest level of them. Crown rice had the highest total phenol value of 100 (µ /g GAE) as compared with the other local rice varieties. Pabenjeda rice recorded 40(µ /g GAE total phenol. While Narica rice was recorded the lowest total phenol level. Therefore, nutritional components of tested local rice were type or variety dependent. Thus the findings support selection of the suitable local rice types for food formulation based on their nutritional components and amount existing. 


Keywords


Sudanese, Rice, Types, Composition, Phenol.

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DOI: http://dx.doi.org/10.52155/ijpsat.v24.1.2339

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