Start Submission Become a Reviewer

Reading: Evaluation and comparison of vitamin profiles of selected traditional rice and yams grown in...

Download

A- A+
Alt. Display

Research Articles

Evaluation and comparison of vitamin profiles of selected traditional rice and yams grown in Sri Lanka

Authors:

W. M. A. A. Kulasinghe,

University of Peradeniya, LK
About W. M. A. A.
Postgraduate Institute of Agriculture
X close

S. Wimalasiri,

University of Peradeniya, LK
About S.
Postgraduate Institute of Agriculture
X close

G. Samarasinghe,

Plant Genetic Resources Center, Peradeniya, LK
X close

R. Silva,

Wayamba University of Sri Lanka, LK
About R.
Department of Applied Nutrition, Faculty of Livestock, Fisheries and Nutrition
X close

T. Madhujith

University of Peradeniya, LK
About T.
Department of Food Science and Technology, Faculty of Agriculture
X close

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.
How to Cite: Kulasinghe, W.M.A.A., Wimalasiri, S., Samarasinghe, G., Silva, R. and Madhujith, T., 2019. Evaluation and comparison of vitamin profiles of selected traditional rice and yams grown in Sri Lanka. Tropical Agricultural Research, 30(2), pp.23–31. DOI: http://doi.org/10.4038/tar.v30i2.8306
Published on 30 Jan 2019.
Peer Reviewed

Downloads

  • PDF (EN)

    comments powered by Disqus