Variation in amino acid composition of rice ( Oryza sativa L.) as affected by the cooking technique

Abstract

Cooking accounted for significant (p<0.01) loss in free and total amino acids (AAs) in rice. Fully milled raw rice reported relatively the lowest loss in total AAs (TAAs) over majority of cooking techniques. Cooking rice with draining excess water, cooking after discarding the soaked water and cooking with higher water to rice ratios accounted for higher losses in AAs in all rice types. Cooking with rice cooker retained relatively more free AAs in rice. TAAs in raw rice types were not influenced by the cooking appliance while gas cooker accounted for significantly higher losses in TAAs in parboiled rice. Cooking rice with draining and after discarding the soaked water caused higher losses in nutritional gamma amino butyric acid (GABA). Change in AAs in different rice types significantly varied with the cooking technique used. Hence, the importance of cooking practices in ensuring the optimum AA retention in rice is highlighted.