• Corpus ID: 11149657

Content of some minerals and their bioavailability i n selected popular rice varieties from Bangladesh

  title={Content of some minerals and their bioavailability i n selected popular rice varieties from Bangladesh},
  author={Sonia Tamanna and Sayma Parvin and Sanjay Kumar and Alak K. Dutta and Aysha Ferdoushi and Muhammad Ali Siddiquee and Sunil Kumar Biswas and M Zakir Hossain Howlader},
Rice grain is the staple food for over half of the world s population especially in the developing countries as such, is an important source of essential minerals. Mineral bioavailability in rice could be improved by the selection of varieties with high Fe, Zn, Ca and Se as well as low PA content. Therefore, the study was undertaken to investigate the variations of Fe, Zn, Ca, Se and PA content in some popular high yielding BRRI varieties consumed in Bangladesh as well as to estimate the… 

Tables from this paper

Effect of Different Processing Methods on the Nutritional Value of Rice
Rice, the mostly used cereal grain, is composed of three layers-husk, bran and endosperm, each contains various specific components. These layers can be lost or retained depending on the different
Effect of Beta Carotene on the Ionisable Iron Content of Wheat
Wheat (Triticum aestivum) is widely produced and consumed in India. It is one of the staple foods of India. As majority of Indian population have vegetarian diets, cereals constitute a major portion.
The study entitled Physico-chemical properties, nutrient composition and cooking quality of fine grain rice varieties was undertaken during the year 2014-2015 in the Department of Food Science and
Studies on Chemical Constituents and Nutrients Bioavailability in Moringa oleifera Leaf and Seed
Aims: The aim of this study was to evaluate and compare the nutritional composition, antinutritional factors and antioxidant potentials of the bioactive compounds of Moringa oleifera (M. oleifera)
Evaluation of Nutritional and Anti Nutrition Factors of Orange-fleshed Sweet Potato and Haricot Bean Blended Mashed Food for Pre-school Children: The Case of Dale Woreda, Southern Ethiopia
Protein-energy malnutrition and vitamin A deficiencies are among the public health problems in Ethiopia. The objective of the study was to assess the nutritional composition of Orange-Fleshed Sweet
Genomics-Integrated Breeding for Carotenoids and Folates in Staple Cereal Grains to Reduce Malnutrition
This review synthesizes the available literature on folates, provitamin A, and carotenoids in rice, wheat, maize, and pearl millet, including genetic variation, trait discovery, QTL identification, gene introgressions, and the strategy of genomics-assisted biofortification for these traits.
A Review of Important QTLs for Biofortification Traits in Rice
This review presents the information regarding the QTLs identified for the biofortification traits in the rice and explains how these attributes are quantitative in nature and are influenced by several genes and environmental variables.
Rice grain nutritional traits and their enhancement using relevant genes and QTLs through advanced approaches
A critical review on nutritional aspects like grain protein and amino acid content, vitamins and minerals, glycemic index value, phenolic and flavonoid compounds, phytic acid, zinc and iron content along with QTLs linked to these traits are provided.
The relationship between some morphological and biochemical traits in ten domestic rice varieties (Kocanski, Osogovka, Biser-2, Nada-115, Ranka, Prima riska, Montessa, N 51, N 69 and B 30-303), and


Iron, zinc and phytic acid content of selected rice varieties from China
Rice is the major Chinese staple food (per capita approx 250 g day −1 ) and, as such, is an important source of essential minerals. However, due to a number of factors the bio-availability of these
Approaches to improving the bioavailability and level of iron in rice seeds
An attempt to specifically reduce the phytic acid in the inner part of the rice endosperm, the tissue eaten after the milling of rice grains, is discussed and biochemical analyses of the transgenic rice seeds are now in progress.
Mineral Bioavailability in Rats from Intrinsically Labeled Whole Wheat Flour of Various Phytate Levels
The bioavailability of calcium, iron, zinc, and selenium from hydroponically grown wheat flour containing low (0.19%), medium (0.67%), medium-high (1.64%), or high (1.85%) phytate levels fed to rats
Effect of milling on mineral and trace element composition of raw and parboiled rice.
Parboiling appeared to have altered the distribution of some nutrients in rice grain except for zinc, magnesium and copper, and milling losses for other nutrients were significantly lower in parboiled than in raw rice.
Dietary Strategies to Combat Deficiencies of Iron, Zinc, and Vitamin A in Developing Countries: Development, Implementation, Monitoring, and Evaluation
This review describes how dietary diversification and modification, a strategy involving changes in food production practices, food selection patterns, and traditional household methods for preparing and processing indigenous foods, can best be incorporated into existing food consumption patterns.
Phytates in legumes and cereals.
Intestinal fermentation lessens the inhibitory effects of phytic acid on mineral utilization in rats.
It is concluded that the negative effects of PA on mineral balance are relatively minor compared with the stimulatory effect of RS, and the mineral balance was restored to the control values.
Studies on the phytate: zinc molar contents in diets as a determinant of Zn availability to young rats
Phytate naturally present in TVP behaves similarly to phytate added to an otherwisephytate-free diet and that the reduced availability of Zn inTVP diets can be accounted for entirely by their phytates contents.
Effect of genetically modified low phytic acid plants on mineral absorption
Genetically modified low phytic acid plants could be a novel contribution to the reduction of micronutrient malnutrition and animal waste phosphorus.
Enhancing the absorption of fortification iron. A SUSTAIN Task Force report.
  • R. Hurrell, S. Lynch, M. Zimmermann
  • Business, Medicine
    International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition
  • 2004
The findings of this Task Force are summarized, which found that dephytinization may be possible for low-cost, cereal-based complementary foods in developing countries, and NaFeEDTA can be recommended for fortification of fish sauce and soy sauce, whereas amino acid chelates may be more useful in milk products and beverages.