Varietal Difference On the Proximate, Mineral Component and Vitamin Contents of Named Local and Foreign Rice Water
Ogbuonye Edith O.
This study investigated the mineral properties, vitamin content as well as the proximate analysis of Abakaliki (local) rice water and Thailand (foreign) rice water, using standard method. Result obtained from the analysis showed that Abakaliki rice water had the higher content of moisture (7.75dry WT/100g) and Thailand rice water contains (7.06dryWT/100g). Abakaliki rice water contains less crude protein (3.50%) while Thailand rice water contains higher crude protein (5.00%). Fat and oil content is higher in Abakialiki rice water (0.32%) than in Thailand which had (0.22%). Crude fiber had higher percentage in Thailand rice water (1.19%) than in Abakaliki rice water (0.79%), Abakalike rice water contains more Ash (0.72%) than Thailand rice water (0.40%), Carbohydate is also higher in Abakaliki rice water (86.92%) than in Thailand rice water (86.13%). Also, Thailand rice water had more sodium (18.68ppm) than Abakaliki rice water (12.77ppm). Abakaliki rice water contains more iron (13.54ppm) than Thailand rice water which had (8.34ppm). Abakaliki rice also had more calcium (16.75ppm) than Thailand rice water (13.96ppm). Magnesium (15.52ppm), phosphorus (0.72mg/l) and potassium (5.48ppmm) are equally higher in Abakaliki rice water than in Thailand rice water which contains (13.53ppm), (90.32mg/l) and (4.95ppm) respectively. In vitamins, vitC is higher in Thailand rice water (0.65mg/100g) than in Abakaliki rice water (0.24mg/100g). Abakaliki rice water contains more VitA (0.01IU) than Thailand rice water(0.05IU), Abakaliki rice water had more VitB2 (0.09mg/100g) than Thailand rice water (0.07mg/100g). Abakaliki rice water also had more VITB6 (0.75mg/100g) than Thailand rice water which had (0.46mg/100g). Thailand rice water contains more VitB12 (0.20ug/100g) than Abakaliki rice water (0.01ug). However, since there was not much varietal difference on both rice water, higher premium should be placed on their consumption. Knowledge about their nutrient composition can promote its acceptability and consumption among the consumers.