Proximate Composition and Micronutrient Analysis of Ten Traditional Rice Varieties of Wayanad District

Lopus, Merlin



More than half of the world’s population depend on Rice (Oryza sativa L.) as a staple food. In countries like India rice is present in every meal and is a rich source of nutrients. There are reports on nutrition richness of traditional rice accessions from different parts of the world and it is important to bring the less known nutrient rich traditional rice accessions to lime light. As there are many factors influencing the availability of nutrition content in rice, we investigated the nutrition content of ten selected rice accessions at different locations of Wayanad district. There was significant difference in proximate composition and mineral content among the selected traditional rice accessions of Wayanad. Moreover, proximate composition in all the rice accession was similar in replications at different regions of the district and it significantly varied among replications in mineral contents. The highest protein content (10.23±0.56) % observed in Chenthadi. Highest fibre content (1.46±0.09) % and fat content (2.12±0.21) % was observed in Jeerakasala. Highest Fe content was observed for the accession Chennellu at location Tirunelly and highest Zn content was observed for Kodu Veliyan at location Kaniyambetta. The results point to the need for more studies on factors affecting micronutrient absorbance of rice accessions.


Traditional rice; Wayanad; Proximate composition; Micronutrients; Nutrition

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