Exploring the physicochemical and phytochemical properties of Boka Saul: An indigenous Assamese rice variety

Exploring the physicochemical and phytochemical properties of Boka Saul: An indigenous Assamese rice variety

This study investigates the physiochemical and phytochemical properties of Boka Saul (BS) rice, an indigenous rice variety, its nutritional composition, agronomic potential, and crucial physicochemical attributes. The proximate analysis reveals key components such as carbohydrates (79.43 ± 0.42 g/10...

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Main Authors: Udayamathi Mohan, Shamitha Jayakumar, Sneha Nair Vasudevan, Rajamathanghi Rangaprabu, Hema MadhuriVeera, Yesodhaa Ravi, A Saravanaraj, Nadeem Siddiqui, Yuvaraj Dinakarkumar
Format: Article
Language:English
Published: Elsevier 2025-03-01
Series:Food Chemistry Advances
Subjects:
Boka Saul
Amylose
Amylopectin
Traditional rice
Functional foods
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X2500036X
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Summary:This study investigates the physiochemical and phytochemical properties of Boka Saul (BS) rice, an indigenous rice variety, its nutritional composition, agronomic potential, and crucial physicochemical attributes. The proximate analysis reveals key components such as carbohydrates (79.43 ± 0.42 g/100g ), protein (6.92 ± 0.38 g/100g ), low fat (0.57 ± 0.02 g/100g ), and fiber content (8.86 ± 0.22 g/100g ). Micronutrient levels, notably potassium (255.33 ± 1.53 mg/100 g), phosphorus (116.00 ± 1.73 mg/100 g), magnesium (30.33 ± 2.52 mg/100 g), calcium (7.43 ± 0.90 mg/100 g), and zinc (1.33 ± 0.21 mg/100 g), are also examined in detail. The physical characteristics of BS rice, encompassing 1000 grain weight (24.7 g), bulk density (734.3 kg/m3), true density (1574.57 kg/m3), porosity (53.33 %), and color value (whiteness: 22.86 %, transparency: 0.95), contribute to the rice's physical attributes. Gel consistency (25.5 mm), gelatinization temperature (69.54 °C), alkali spreading value (5), water uptake ratio (0.88), and cooking properties like length (940.00 ± 0.07 mm), breadth (340.00 ± 0.05 mm), cooking time (20 mins at 100 °C, 40–50 mins in normal water), and kernel elongation ratio (0.709) are analyzed. The amylose and amylopectin contents in BS rice was 21.63 ± 0.74 g/100 g and 78.40 ± 0.70 g/100 g respectively. This research offers a holistic understanding of the nutritional, physicochemical, and cooking properties of Boka Saul rice, contributing to its characterization and potential applications in food and agriculture.
ISSN:2772-753X

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