Abstract
The current study was designed to evaluate and compare the vitamin composition of selected traditional and improved rice varieties and four Dioscorea spp. commonly grown and consumed in Sri Lanka. Samples were collected from different locations representing all agro-climatic zones of Sri Lanka. The rice samples were cleaned, air-dried, husked, while the yam samples were peeled, freeze-dried, disintegrated and pooled to attain composite samples. These samples were analyzed for vitamins A, D, E, K1, B1 and B2 using HPLC method. All the samples analyzed were rich in vitamins B1 and B2. Vitamin B2 content in yams were higher than the vitamin B2 content of rice varieties studied. The studied rice varieties contained fat-soluble vitamins E and K only. Vitamin E was found only in traditional rice verities, Kaluheenati, Madathavalu and Suduheenati. Kaluheenati contained all the vitamins and the highest vitamins E (6.34±0.01 mg/100g), B1 (1.58±0.06 mg/100g) and B2 (2.11±0.03 mg/100g) contents. Yams contained fat-soluble vitamins A and K only. Vitamin A was found only in D. pentaphylla (Katuala). Only D. alata (both Rajala (0.74±0.00 μg/100g) and Angili ala (0.68±0.01 μg/100g) contained vitamin K. Vitamin K content of rice varieties was higher than that of yams studied. The highest vitamin K content was found in Pokkali (7.55±0.02 μg/100g) and Madathavalu (1.83±0.06 μg/100g) contained the lowest vitamin K content. The lowest vitamin K content found in rice varieties was higher than the highest vitamin K content available in yams. Traditional and improved rice varieties studied are richer in vitamin K compared to yams.
Highlights
Rice and yams play a vital role as staple foods in number of countries in the world (Elbehri et al, 2013)
Vitamin B2 content in yams were higher than the vitamin B2 content of rice varieties studied
Gobbetti and Gänzle (2013) reported that same traditional rice varieties tested in this study were rich in Vitamins B1 and B2 as well as Vitamin E out of fat-soluble vitamins
Summary
Rice and yams play a vital role as staple foods in number of countries in the world (Elbehri et al, 2013). According to Sarwar et al, (2013) cereals grown in large extents across the world provide more calories than any other type of crops. They are considered as staple food crops in many countries including in Sri Lanka. In their natural form or as in whole grain, they are a rich source of vitamins, minerals, carbohydrates, lipids and protein. Rice (Oryza sativa) is the most significant cereal grown in Sri Lanka. It has been the staple food and the backbone of agricultural sector of Sri Lanka since antiquity.
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