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Nutritional and toxicological evaluation of ‘black tip’ rice
Author(s) -
Bhat Ramesh V.,
Deosthale Yeshwant G.,
Roy Dwijendra N.,
Vijayaraghavan Malini,
Tulpule Purushotham G.
Publication year - 1982
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740330109
Subject(s) - parboiling , curvularia , black rice , sugar , food science , biology , black spot , toxicity , alternaria , chemistry , agronomy , botany , horticulture , raw material , ecology , organic chemistry
A popular newly introduced rice variety Phalguna (RP 6–17) was found to be susceptible to the development of black colour at the tip of the grains. On parboiling the paddy, the degree of discoloration intensified and occasionally even the entire kernels were found to be discoloured. In the affected grains the breakages during milling were considerably higher than the unaffected grains. There was not much difference between the nutrient composition of the black tip and normal grains. However, contents of iron and free sugar were found to be higher in black tip grains than that in normal grains. A positive correlation between extent of discoloration of the grains and the glucosamine content was observed suggesting that this criterion could be used as an index of fungal contamination. Species of Alternaria and Curvularia were found to be more predominant in black tip raw rice than normal raw rice. Acute toxicity studies in chicks and ducklings and short‐term toxicity studies in rats did not indicate ill effects.