Nutritional and toxicological evaluation of ‘black tip’ rice
作者:
Ramesh V. Bhat,
Yeshwant G. Deosthale,
Dwijendra N. Roy,
Malini Vijayaraghavan,
Purushotham G. Tulpule,
期刊:
Journal of the Science of Food and Agriculture
(WILEY Available online 1982)
卷期:
Volume 33,
issue 1
页码: 41-47
ISSN:0022-5142
年代: 1982
DOI:10.1002/jsfa.2740330109
出版商: John Wiley&Sons, Ltd
数据来源: WILEY
摘要:
AbstractA popular newly introduced rice variety Phalguna (RP 6–17) was found to be susceptible to the development of black colour at the tip of the grains. On parboiling the paddy, the degree of discoloration intensified and occasionally even the entire kernels were found to be discoloured. In the affected grains the breakages during milling were considerably higher than the unaffected grains. There was not much difference between the nutrient composition of the black tip and normal grains. However, contents of iron and free sugar were found to be higher in black tip grains than that in normal grains. A positive correlation between extent of discoloration of the grains and the glucosamine content was observed suggesting that this criterion could be used as an index of fungal contamination. Species ofAlternariaandCurvulariawere found to be more predominant in black tip raw rice than normal raw rice. Acute toxicity studies in chicks and ducklings and short‐term toxicity studies in rats did not indicate ill effe
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