A nutritional data base comprising of forty four rice varieties of Sri Lanka, harvested in two seasons and two locations was prepared. The proximate composition, iron, zinc, phytates, dietary fibre, antioxidant levels, cooking & eating properties and glycemic index were quantified for this purpose.

Six popular rice varieties were used to develop 100% rice based noodles and extruded products, by incorporating a carbohydrate that had water absorption and protein stabilizing properties.

A 50% rice incorporated bread was also formulated and demonstrated at the World Food day celebrations that were held at ITI sponsored by the Ministry of Industries.

An attempt was made to rank selected rice varieties, based on iron bioavailability using three different techniques. Of these, the equilibrium dialization method was found to be more suitable for determining dialysability of iron in foods. Varieties with higher power of iron ionizability were compared and ranked in the following order.

Dahanala > Madathawalu > Suwada samba > Basmati 370 > Kalubala Wee > Kattamanjal > Wanni Dahanala > Kalu Heenati > Pachchaperumal > Suduru samba > Rathal > AT 307 > Murungakayan > Rathu Heenati > Bg 358 > Sudu Heenati. This work was conducted at Mahidol University, Thailand.

Last Updated on Tuesday, 03 December 2013 16:32

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