fortification of super basmati during parboiling of...

PAK. J. FOOD SCI., 24(2), 2014: 75-81

ISSN: 2226-5899

75 Pakistan Journal of Food Sciences (2014), Volume 24, Issue 2, Page(s): 75-81

Fortification of super basmati during parboiling of rice to alleviate zinc

deficiency

Asima Saleem*, Imran Pasha1, Masood Sadiq Butt1, Muhammad Asghar Bajwa2

1National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan

2Department of Chemistry and Biochemistry, University of Agriculture Faisalabad, Faisalabad, Pakistan

*Corresponding Author:[email protected]

ABSTRACT

Micronutrient deficiencies especially zinc is one of the major issue in developing countries including Pakistan. Present study was designed

to evaluate zinc status in rice variety namely in super basmati through parboiling fortification of rice with two zinc salts (ZnO and ZnSO4) by

using level of zinc 100, 200, 300, 400 and 500 mg/kg. For the purpose, rice is one of the best option because it holds 2nd position among

dietary cereals after wheat. After fortification rice samples were subjected to analysis for various attributes. Momentous increment was

observed in zinc after fortification. Zinc fortification increased zinc retention and solubility about 79.20-80.34% and 80-92% respectively, in

all treatments as compared to unfortified parboiled rice. During storage, Zn retention was non-significantly varied and Zn solubility was

significantly decreased in respective intervals. Cooking characteristics of rice i.e. elongation ratio, volume expansion ratio and water

absorption ratio had non-significant effect but it is significantly different from raw milled rice. Color of rice and texture values of rice were

higher as function of parboiling. Color value of rice increased with high fortification treatment and storage time. Zinc density also increased

with higher fortification treatment. Hedonic response of cooked rice showed non-significant variation from 100 to 300 level of fortification

and significant variation was observed with respect to color at 400 and 500 fortificant levels.

Keywords; Micronutrient deficiency, parboiled rice, fortification, parboiling

INTRODUCTION

Micronutrients (vitamins and minerals) are essential

substances present in foods, required in trace amounts for

proper health and growth (Allen and Gillipsi, 2006). Zinc

is one of the vital micronutrient, required in human body

to perform numerous functions such as brain modulation,

disease resistance, gene expression, DNA and RNA

metabolism. More than 300 enzymes require zinc to

perform their activities. It has positive effect on memory

and hair growth, mood and behavioral changes, taste and

smell senses, spermatogenesis and learning abilities (Hotz

and Brown, 2004; Trans, 2008).

Improper intake and low bioavailability of these essential

nutrients leads to micronutrient malnutrition. These

nutrients deficiency affects about half of the humanity,

especially in developing countries. Iron, zinc, iodine,

vitamin B-12 and vitamin A deficiencies are most

prevalent and widespread forms of micronutrient

deficiencies (Allen and Gillipsi, 2006). In Pakistan,

micronutrient deficiencies are very common in pregnant

women affecting maternal nutrition (Bhutta et al ., 2008).

Children malnutrition is at highest level and is a

considerable obstacle to economy of developing regions

leading to growth retardation (Akhtar et al ., 2013).

Population’s major health problem in Pakistan is due to

micronutrient deficiency and economic cost related with it

(Stein & Qaim, 2007; UNICEF, 2008).

Extreme poverty, diet mainly based on cereal, inadequate

dietary pattern, poor sanitation and hygienic conditions

have been recognized as a hallmark for high incidence of

micronutrient deficiencies including zinc (Akhtar et al .,

2013). Mortality and morbidity are major risk factors of

Zinc deficiency contributing nearly 800,000 additional

mortality cases every year among children in less than 5

years. Mortality mainly associated with infections like

pneumonia, diarrhea and malaria is high among zinc

deficient children (Akhtar, 2012). It has been estimated

that zinc deficiency affected 95.4% of the total population

(Hettiarachchi et al ., 2004). Recent studies have shown

that zinc deficiency is a critical and serious nutritional

deficiency globally, especially in South Asia (Black et al.,

2008).

Plant based diets and low consumption of meat and meat

products are also one of the significant reasons to enhance

the occurrence of these deficiencies. Low absorbance of

zinc because of limited availability of animal food and in

plant based foods low bioavailability of zinc leads to high

frequency of zinc deficiency nearly in 50% of the global

population. They act as aggravate factors in infectious,

chronic and serious diseases leading to mortality,

morbidity and also affecting life quality (Ranum, 2001).

Different organizations “World Health Organization

(WHO), Micronutrient Initiative (MI), and United States

agency for International Development (USAID)” on

international level are actively busy in establishing


guidelines for micronutrient fortification of dietary staples

e.g. wheat flour and rice (FFI, 2008).

In Pakistan, rice ranks second after wheat amongst the

staple crops and is a major source of foreign exchange

earnings. Rice plays important role in Pakistan’s economy.

Pakistan grows high quality rice to meet local requirement

and for foreign exchange earnings. Rice contributes 0.6%

to GDP and 2.7% of value added in agriculture. In

Pakistan, rice is grown on an area of 2.3 million hectare

with an annual production of 5.5 million tonnes per hectare

and 2.3 tonnes per hectare average yields. It provides more

than two million` tons of our food requirements (Economic

survey of Pakistan, 2013).

More than 2.7 billion people of the world with most of

them poor are mainly relying on rice as their major food

source. These rice eating populations therefore has risk of

micronutrient deficiencies including zinc deficiency which

is a severe global health issue, half of the population over

the globe is affected by this. Rice is a major staple food

worldwide but it is poor source of zinc when it is milled

and refined. With the advancement in technology, rice can

be an efficient mean of fortification to alleviate zinc

deficiency, worldwide nutrition problem affecting mainly

children and reproductive age females, (WHO, 2001).

Zinc fortification effectively increased zinc intake, without

changing the existing dietary patterns. Wheat, rice and

maize are the most commonly consumed cereals and

fortification of these cereals have significant importance in

terms of mass recognition, affordability and availability

(Lynch, 2005). Zinc fortification through parboiling

process of rice is a cost effective and novel technique and

zinc concentration in parboiled rice was increased from 1.5

to 5 times as compared to raw rice, used without

fortification (Prom-u-thai et al., 2010). About 20-50% of

the world’s rice is processed through parboiling.

Parboiling is a technique which is given to paddy rice as a

pretreatment to improve its nutritional qualities. The

parboiling conditions include soaking paddy at 70-100 ºC,

cooling (2 hours), open steaming (20 minutes) followed by

shade drying and polishing, it saves 30% cooking time

(Kar et al., 1999).

Zinc fortification of rice through parboiling considerably

increased zinc density, gives a basis for developing highly

acceptable solution for the improvement of zinc intake.

Thus, zinc fortification in parboiled rice has been revealed

as an effectual approach for affected masses as the process

don’t require any new infrastructure, process and change

in consumer eating behavior (Prom-u-thai et al., 2010).

The present study has been designed to reduce zinc

deficiency.

MATERIALS AND METHODS

Procurement of raw materials

Paddy of Super Basmati rice and IRRI varieties was

procured from Rice Research Institute, Kala Shah Kako.

Chemicals and standards used for research will be

purchased from reputed companies

Cleaning of raw materials

Rice grains were cleaned through mechanical aspirator to

get rid of dust, dirt and foreign matter.

Parboiling of rice

Parboiling of different rice varieties has carried out by

soaking at 70-100 ºC, followed by cooling at room

temperature for 2 hours. After cooling, open steaming will

be done for 20 minutes and then drying according to Prom-

u-thai et al . (2010).

Zinc fortification of parboiled rice

Zinc fortification of parboiled rice was carried out using

different levels of zinc salts as depicted in the Table 1.

Table 1: Treatment plan for zinc fortification of

parboiled rice

Zinc retention

Zinc retention of parboiled rice has determined by

following the procedure of Tulya-than et al. (2005).

Zinc bio accessibility

Zinc bio accessibility of fortified rice has assessed by

separation through centrifugation followed by

quantification through Atomic Absorption

Treatment Description

T0 Control

T1 100ppm ZnO

T2 200ppm ZnO

T3 300ppm ZnO

T4 400ppm ZnO

T5 500ppm ZnO

T6 100ppm ZnSO4

T7 200ppm ZnSO4

T8 300ppm ZnSO4

T9 400ppm ZnSO4

T10 500ppm ZnSO4


Spectrophotometer (AAS) according to Prom-u-thai et al .

(2010).

Statistical analysis

The collected data was subjected to statistical analysis to

determine the level of significance (Steel et al., 1997).

RESULT AND DISCUSSION

Fortification of parboiled rice

The statistical results regarding zinc content in rice

samples are presented in the Table 2. It is quite obvious

from the results that the effect of treatments was

significant. The effect of varieties and treatments was also

found to be significant. The means regarding zinc content

of parboiled rice samples (unfortified parboiled rice

samples and fortified parboiled rice sample) are presented

in Table 4. It can be seen from the results that parboiling

treatment as well as zinc fortification significantly

increased the zinc content of rice samples in rice. The raw

samples of Super Basmati had zinc 1.9 mg/100g. There

was increase in zinc content in parboiled rice samples of

rice about 2.98 mg/100g, respectively. Furthermore, the

maximum zinc content was noted in treatment T5 and T10

(Parboiled rice fortified with 500mg/Kg of ZnO and

ZnSO4) followed by T4 and T9 (Parboiled rice fortified

with 400mg/Kg of ZnO and ZnSO4). Fortification of rice

samples gradually enhanced the zinc content with gradual

increase of fortificants (ZnO and ZnSO4). There is linear

relationship between zinc concentration and zinc content

in milled brown rice samples. The zinc content of rice

increases from 1.3 to 4.5 times in fortified rice then

unfortified parboiled rice (Prom-u-thai et al., 2009; 10).

Table 2: Mean square for effect of fortification on Zn

content of basmati

Zinc retention

Amount of zinc retention after rinsing and washing of rice

is important. The statistical data presented in Table 3

shows zinc retention of rice samples. The results showed

that the fortification treatments and interaction effect

between treatments was significant. The results also

indicate that effect of days and interaction effect of days

and treatments, were observed non-significant. The mean

values of zinc retention of parboiled fortified rice along

with unfortified raw and unfortified parboiled rice samples

are given in table 5. It is clear from the results that

parboiled fortified rice samples had higher zinc content

and zinc retention rates ranged from 79.2 to 80.34% in

super basmati rice. It is clear from the results that there was

uniform zinc retention throughout the storage period

indicating that storage had non-significant effect on zinc

retention of fortified parboiled rice samples. Zinc content

was not changed during 24 weeks of storage (Prom-u-thai

et al., 2010). The milled zinc fortified rice retained zinc

from 46-95% in rice grains after rinsing treatment. In rice

grain’s dorsal part zinc movement by apoplastic pathway

is facilitated by parboiling process. However, movement

of zinc and its amount in rice endosperm varied with

cultivars. The effectiveness of this fortified rice is

measured by high retention rate of zinc in rice endosperm

and relatively high potential of zinc bioavailability (Prom-

u-thai et al., 2008). In contrast, a substantial loss of zinc

occur which is sprayed on raw rice surface during rinsing

of rice before cooking (Hettiarachchi et al., 2004). Hence

parboiling is effective and better technique, which produce

fortified rice with maximum zinc retention.

Table 3: Mean square for effect of fortification on zinc

retention and solubility of super basmati

S.O.V Df Zinc

retention

Zinc

solubility

Day 2 29.815ns 593.50*

Treatment 10 307.456* 56.40ns

Day*Treatment 20 8.462ns 29.54ns

Error 66 97.021 96.67

SOV df Zinc content

Treatment 10 131.805**

Error 22 0.1306


Table 4: Mean values for effect of fortification on zinc content of basmati rice

Treatment

Super basmati (Zn)mg/100g

To 1.9 ±0.14f

T1 4.3 ±0.63e

T2 5.6 ±0.14d

T3 6.6 ±0.07c

T4 7.8 ±0.14b

T5 8.5 ±0.07a

T6 4.0 ±0.57e

T7 5.4 ±0.07d

T8 6.6 ±0.07c

T9 7.7 ±0.67b

T10 8.5 ±0.07a

T0 =Unfortified parboiled rice

T1 =Parboiled rice fortified with 100mg/L of ZnO





T6 =Parboiled rice fortified with 100mg/L of ZnSO4

T7 =Parboiled rice fortified with 200mg/L of ZnSO4

T8= Parboiled rice fortified with 300mg/L of ZnSO4


T10=Parboiled rice fortified with 500mg/L of ZnSO4


Table 5: Mean values for effect of fortification on zinc retention (%) of basmati rice

Treatment Super basmati rice

0 day 30 day 60 day Mean

To 60.01 60.35 60.33 60.23±0.01b

T1 80.20 79.34 78.04 79.20±0.01a

T2 80.31 80.31 80.31 80.31±0.02c

T3 80.01 79.09 79.01 79.37±0.04a

T4 80.08 79.95 79.93 79.98±0.04a

T5 80.61 79.97 78.80 79.79±0.03a

T6 80.23 79.31 78.21 79.25±0.03a

T7 80.34 80.31 80.28 80.31±0.04c

T8 80.02 79.04 79.01 79.35±0.01a

T9 80.06 79.98 79.92 79.98±0.01a

T10 80.59 79.97 78.61 79.72±0.05a

Mean 78.40±0.02a 77.96±0.02a 77.49±001a

T0 = Unfortified parboiled rice

T1 = Parboiled rice fortified with 100mg/L of ZnO





T6 = Parboiled rice fortified with 100mg/L of ZnSO4






Table 6: Mean values for effect of fortification on zinc bio accessibility (%) of super basmati rice

Treatment Super basmati rice

0 day 30 day 60 day Mean

To 48.68 43.00 40.68 44.12±0.21a

T1 68.08 50.31 39.68 52.69±0.01a

T2 68.35 48.65 39.02 52.00±0.32a

T3 67.68 49.34 40.02 52.34±0.01a

T4 67.01 50.00 39.03 52.01±0.03a

T5 68.34 49.31 40.02 52.55±0.04a

T6 68.07 50.32 39.66 52.68±0.21a

T7 68.31 48.66 39.01 51.99±0.03a

T8 67.65 49.64 40.32 52.53±0.41a

T9 67.00 50.01 39.02 52.01±0.02a

T10 68.31 49.32 40.01 52.54±0.01a

Mean 66.13±0.22c 48.96±0.12b 39.67±0.01a

T0 = Unfortified parboiled rice












ZINC bio-accessability

Zinc fortification will be effective if zinc is more soluble

and available after processing. Table 3 showed the analysis

of variance for zinc solubility of rice samples. It is obvious

from the results that the effect of treatments and storage

days was significant. The interaction effect of these two

factors, treatments and days was observed significant. The

mean values of zinc fortified parboiled rice along with

control such as unfortified raw milled rice and unfortified

parboiled rice samples are given in Table 6. It is clear from

the results that fortified parboiled rice had higher zinc

content as compared to control samples. However, there

was decrease in zinc solubility during storage period of

rice. At storage period 0 to 30 and 60 days solubility of

zinc of super basmati variety is decrease from 72 to 40.

Fresh zinc fortified rice had zinc content around 57-100%

zinc solubility (Prom-u-Thai et al., 2009). Although zinc

solubility and bio accessibility decrease with 24 weeks of

storage period, but it remained about 14% times higher

than in unfortified raw and parboiled rice (Prom-u-Thai et

al., 2010).

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