The results showed that parboiling leads to variation in the nutritional contents of rice as demonstrated for protein content which shows a decrease from 6.61% to 5.29% after the parboiling operation. The results obtained for vitamins A and C also showed decrease in values after parboiling at ...
japonica rice mutant XS-ge1, were characterized by an enlarged embryo compared to their wild types. Significant increases in crude lipid content; crude protein content; vitamin B1 (VB1); vitamin B2; vitamin E (VE); essential amino acids such as arginine, aspartic acid, glutamic acid, lysine...
In analyzing the harvested crop, the team found that adding Si and Zn fertilizer, regardless of treatment type, increased grain yields and protein content in rice, particularly when Si and Zn were applied together. In a few instances, the location in which rice crops were grown also affected ...
The primary focus of conventional breeding is increasing zinc content. This paper reports on the progress and challenges in developing and delivering rice with improved micronutrient content.ProceedingsRussell ReinkeMallikarjuna SwamyAbdul KaderReynante OrdonioUntung SusantoEmily Arocena...
Grain protein and amino acid content Protein energy malnutrition affects 25% of children where their dietary intake is mainly on rice and staple crops have low levels of essential amino acids (Gearing2015). Therefore, attempts to improve the nutritional value of rice have been concentrated on prote...
'Golden Rice' is a variety of rice engineered to produce β-carotene (pro-vitamin A) to help combat vitamin A deficiency1, and it has been predicted that its contribution to alleviating vitamin A deficiency would be substantially improved through even hi
This study focused on analyzing the changes in amino acid content, nutrient content, and lipid composition of colored rice grains from four different varieties with distinct seed colors (YZ6H, YJN818, HN, and YCN1H). The primary objective of this study was to delve deeper into the ...
Association analysis found 31 of the SNP were associated with differences in pasting and cooking quality properties of the rice lines. Two genes appear to be the major loci controlling traits under human selection in rice, GBSSI (waxy gene) and SSIIa. GBSSI influenced amylose content and ...
2022). The chalkiness content of rice endosperm is determined through the synthesis of reactive oxygen species (ROS) and inhibited programmed cell death (PCD). In addition, a functional SNP (A/G) located in the promoter region of WCR1 is strongly linked to variations in nucleotides and the ...
Similar content being viewed by others Introduction Rice (Oryza sativa L.)is a major staple cereal grain for most of the global population. Brown rice is an unpolished whole grain with an intact outer bran layer, embryo, and endosperm. Dietary fiber, amino acids, phytosterols, phenolics, and ...