The Physical Properties and Nutritional Values of 8 Native Rice Varieties at Narathiwat and Yala Province

Sutthiratana haopakro, Piyawan Krainara


The objectives of this research were to study physical properties of grain and to evaluate nutritional values of 8 native rice varieties including Se-boo-kan-tang, Jan-tae, Lok-khaw and Hom-kradang-nga from Tak Bai district, Narathiwat province, whereas, Jue-ma-ngoo and Pa-dae-ru from Meung district, and Leard-pra-lai and Hom-mue-loo from Raman district, Yala province.  In paddy rice, paddy hull was straw color and straw with brown spot color. The average width and length of paddy seeds were 2.53-2.81 mm. and 7.87-9.32 mm. respectively.  Most of the grains are medium shape except that those Jue-ma-ngoo and Leard-pra-lai are slender.  Grain weights are in the range of 1.9-2.32 g/100 seeds.  The color of grains from brown rice was colorless and colorless with red color.  The width and length of brown rice were 2.19-2.81 mm. and 5.90-7.04 mm. respectively.  Size and shape of most varieties are medium except that Hom-kradang-nga was long size and slender shape.  The nutritional values; including moisture content, ash, protein, fat, carbohydrate and dietary fiber were studied.  The results showed that they consisted of 11.58-13.30 % moisture, 0.87-1.43 % ash, 7.29–10.50% protein, 5.86-8.29 % fat, 67.18–80.04 % carbohydrate and 0.05-1.39 % dietary fiber


Keywords : physical properties, nutritional values, native rice varieties

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