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

Sutthiratana haopakro, Piyawan Krainara

Abstract


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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