Iron content and availability studies in some Sri Lankan rice varieties

dc.contributor.authorHerath, H.M.T.en_US
dc.contributor.authorRajapakse, H.en_US
dc.contributor.authorWimalasena, S.en_US
dc.contributor.authorWeerasooriya, M.K.B.en_US
dc.date.accessioned2014-11-19T04:42:22Z
dc.date.available2014-11-19T04:42:22Z
dc.date.issued2011
dc.description.abstractThirty-eight rice varieties, grown in Low Country Wet Zone, during Yala (2006) and Maha (2006 . 2007) seasons were screened for stable high iron rice varieties and were statistically analysed. Iron contents ranged 1.89.3.73 mg 100 g)1 and varied significantly (P < 0.05) with variety and season. Selected fifteen high iron rice varieties, at degree of polishing 8.10% were analysed for iron, zinc and phytate. High iron contents in endosperm were observed in Suduru Samba (0.47 mg 100 g)1), Basmati 370 (0.37 mg 100 g)1), Kalu Heenati (0.42 mg 100 g)1), Rathu Heenati (0.44 mg 100 g)1) and Sudu Heenati (0.37 mg 100 g)1). Phytate contents of polished rice varieties ranged from 200.300 mg 100 g)1. Large reduction in iron content (84.5.93.6%) was observed in polished rice while the reduction in phytate content (18.9.40.8%) was low. Percentage dialyzability of iron in selected endosperm high iron rice varieties ranged from 1.73 to 8.71. Dialysability of iron in cooked polished rice did not show a relation to the phytate content in raw rice.en_US
dc.identifier.departmentAgricultural and Medical Entomologyen_US
dc.identifier.departmentChemistryen_US
dc.identifier.urihttp://repository.kln.ac.lk/handle/123456789/3899
dc.publisherInternational Journal of Food Science and Technologyen_US
dc.titleIron content and availability studies in some Sri Lankan rice varieties
dc.typearticleen_US

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