Effect of parboiling on minerals and heavy metals of selected Sri Lankan traditional rice varieties grown under organic farming

The study was conducted to evaluate the effects of parboiling treatment on the minerals and heavy metals of six Sri Lankan traditional rice varieties; Kalu heenati, Pokkali, Gurusinghe wee, Kahawanu, Sudu murunga and Unakola samba. Metals were determined by using ICP-AES and AAS. Parboiling can be considered as a suitable rice processing method for Pokkali and Kahawanu and not for Kalu heenati and Unakola samba in order to fur-nish the recommended daily intake of the micronutrients. Un-parboiled Kalu heenati and both un-parboiled and parboiled Kahawanu can be considered as the most suitable rice varieties for daily consumption in order to main-tain the recommended daily intake of iron. It was identified that Pokkali rice contained the highest iron content of 29.5 mg/100 g. This amount has further increased by 66.7% after parboiling. Therefore both parboiled and un-parboiled Pokkali can be considered as the best dietary supplement among these rice varieties for iron deficiency and for pregnant mothers. Selected heavy metals including As, Cd, Pb and Cu were not detected in the selected Sri Lankan traditional rice varieties.