Nutrient Composition and In-Vitro Starch Digestibility of Selected Rice Varieties (Oryza sativa L.) in Sri Lanka

Knowledge on nutritional value and digestibility of rice varieties can assist consumers to select the right variety according to their dietary requirement. Twenty popular traditional and improved rice varieties were evaluated with the objective of generating information on their nutrient composition, in-vitro starch digestibility and physicochemical properties. The highest values for crude protein, total ash, crude fat total dietary fiber contents (% w/w) were observed in At 373 (11.04± 0.01), Kalu Heenati (1.25±0.01), Kalu Heenati (2.13±0.03) and At 311 (3.93± 0.02), respectively. The lowest digestion rate, total and available carbohydrates contents (% w/w, TCHO and ACHO) were observed in Bg 94-1 (56.86±1.88) and At 373 (TCHO=72.88±0.09; ACHO=69.80±0.24), respectively. New and old improved varieties were predominantly grouped in high amylose category while traditional cultivars in intermediate amylose category. An intermediate gelatinization temperature was prominent among evaluated varieties. Pigmented rice showed higher contents of total ash, fat, total dietary fiber when compared to non–pigmented rice but no difference in analysed nutrient composition was found between evaluated improved and traditional varieties.