Abstract
The objective of the present investigation was to study the effect of four cooking methods viz. ordinary, pressure, microwave and solar cooking methods on proximate composition and in vitro protein and starch digestibility of six rice varieties. The study revealed that after cooking, moisture increased significantly, whereas, crude protein, fat, ash and crude fibre contents decreased significantly by 1.7 to 4.9, 20.8 to 33.8, 12.7 to 20.0 and 8.2 to 12.2 per cent, respectively under all cooking methods. The in vitro protein and starch digestibility upon cooking by all methods increased significantly and ranged from 81.87 to 86.60 and 90.60 to 92.14 per cent, respectively. Cooking methods differ significantly (P<0.05) in respect of moisture, fat and in vitro protein digestibility among rice varieties. It may be concluded that nutritional quality of rice is influenced by cooking but not much influenced by cooking methods.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
