Journal
JOURNAL OF THE NATIONAL SCIENCE FOUNDATION OF SRI LANKA
Volume 48, Issue 2, Pages 199-211Publisher
NATL SCIENCE FOUNDATION SRI LANKA
DOI: 10.4038/jnsfsr.v48i2.9565
Keywords
Essential amino acids; GABA; rice; Sri Lanka; total amino acids
Categories
Funding
- Sri Lankan Treasury [TG 18/165]
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This study investigated the amino acid composition of eight local and three imported rice varieties frequently consumed by consumers in the capital of Sri Investigation included twenty free amino acids (FAA s) analysed using liquid chromatography-tandem mass spectrometry (LCMS/MS) and sixteen protein bound amino acids analysed using high performance liquid chromatography with diode array detection (HPLC-DAD). The mean total amino acid (TAA) in rice ranged between 64.5 +/- 1.9 g/kg and 96.0 +/- 5.1 g/kg on dry basis (db). Ponni, Basmathi, Rathu Nadu and Fragrant rice which were parboiled varieties, reported the overall highest mean TAA contents while imported Ponni and Basmathi exhibited the highest mean essential amino acid (EAA) contents depicting high quality protein. Red rice varieties of Nadu, Kekulu and Kekulu Samba reported significantly (p < 0.05) higher mean TAA contents than their white counterpart varieties. The parboiled varieties; Rathu Nadu, Sudu Nadu, Keeri Samba and Samba reported the overall highest gamma amino butyric acid (GABA) contents (0.9 +/- 0.3-5.0 +/- 1.7 mg/100g). Completely polished Sudu Kekulu reported the overall lowest mean TAA, EAA and GABA contents. Except for unanalysed tryptophan, findings revealed that disregarding the nutritional loss encountered during cooking irrespective of variety, consumption of approximately 100 g of raw rice (after cooking) three times a day will provide an average adult (of 50 kg body weight) more than 50 % of the daily intake of essential individual amino acids recommended by the Food and Agricultural Organization (FAO).
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