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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(4): 713-725
DOI: https://doi.org/10.20546/ijcmas.2020.904.085


Changes in Proximate Composition during Processing of a Few Rice Products of Assam having Ethno- Economic Importance
Suchandra Bhattacharjee and Priyanka Das*
Department of Biochemistry and Agricultural Chemistry, Assam Agricultural University, Jorhat-785013, India
*Corresponding author
Abstract:

Rice is one of the world’s most important food crops and more than half of the world’s population depends on rice as a primary source of food. Due to processing, alteration of nutritional quality takes place either by changes in nutrients or by an improvement in digestibility of nutrients. Hurum, komal chaul, bhoja bora, puffed rice, popped rice, flaked rice, korai, sandahguri are the rice products obtained from specialty rice varieties of Assam, particularly bora (low amylose containing) and chakua (intermediate amylose containing). A unique characteristic of these rice products is that the products can be used instantly. In the present study, decrease for moisture, total carbohydrate and crude fat content and increase for crude protein, crude fibre and ash content were observed in the products than their respective raw forms. The moisture content of specialty rice and their products were found to be 6.55% - 14.43%. On dry weight basis, the total carbohydrate, crude protein, crude fat, crude fibre, total ash and energy content of specialty rice and their products ranged between 88.53% - 92.17%, 5.83-9.20%, 0.10-0.41%, 0.62-1.13%, 0.66-1.34% and 392.18 - 395.95 kcal/100g, respectively.


Keywords: Food crops World’s population, Rice varieties
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How to cite this article:

Suchandra Bhattacharjee and Priyanka Das. 2020. Changes in Proximate Composition during Processing of a Few Rice Products of Assam having Ethno- Economic Importance.Int.J.Curr.Microbiol.App.Sci. 9(4): 713-725. doi: https://doi.org/10.20546/ijcmas.2020.904.085