Proximate composition, micronutrient and dietary fiber analysis of ten traditional rice varieties of Wayanad District

Abstract

More than half of the global population relies on rice (Oryza sativa L.) as a dietary staple. In nations such as India, rice features prominently in every meal, serving as a nutrient-dense source. Various reports highlight the nutritional abundance found in traditional rice strains worldwide, emphasizing the need to highlight lesser-known, yet nutrient-rich, traditional rice varieties. Given the myriad factors influencing rice's nutritional profile, our study delved into the nutrient content of ten selected traditional rice varieties across different locations in Wayanad district. Significantly, there were discernible differences in both proximate composition and mineral content among the chosen traditional rice varieties in Wayanad. Furthermore, while proximate composition remained consistent across all rice varieties across different regions of the district, there were notable variations in mineral content among replications. Chenthadi exhibited the highest protein content (10.23±0.56) % among the other rice varieties. Jeerakasala showcased the highest levels of crude fiber content (1.46±0.09) % and fat content (2.12±0.21) %. Kodu veliyan stood out for having the highest dietary fiber content (10.15±0.25) %. Furthermore, Chennellu, located at S2, displayed the highest Fe content, while Kodu veliyan, at S1, exhibited the highest Zn content. These findings underscore the necessity for further research into the factors influencing the micronutrient absorption of rice varieties.