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Effect of parboiling on toxic metal content and nutritional composition of three rice varieties locally produced in Nigeria
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| Published in: | Scientific African 2020-11, Vol.10, p.e00580, Article e00580 |
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| creator | David, Ebuka E. Nwobodo, Valentine Famurewa, Ademola C Igwenyi, Ikechukwu O. Egedeigwe-Ekeleme, Chima A. Obeten, Uket N. Obasi, Doris O. Ezeilo, Uchenna R. Emeribole, Monday N. |
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| fullrecord | <record><control><sourceid>elsevier_doaj_</sourceid><recordid>TN_cdi_doaj_primary_oai_doaj_org_article_da5bff2f86ad4041b971e406e1ae3d8d</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S2468227620303185</els_id><doaj_id>oai_doaj_org_article_da5bff2f86ad4041b971e406e1ae3d8d</doaj_id><sourcerecordid>S2468227620303185</sourcerecordid><originalsourceid>FETCH-LOGICAL-c414t-cba0d5eb01661bcb41f36b886732a4a7c871d964eb3e9370a5a9869070c012b3</originalsourceid><addsrcrecordid>eNp9kc9OGzEQxleolUCUJ-jFL5Aw9jre3QMHhChEQu2FuzW2x-lEGzvyGlTEy7NJqopTT_NH8_00M1_TfJewlCDN9XY5eca4VKBgSQCrHs6aC6VNv1CqM18-5efN1TRtAUBpqYZOXzTv9zGSryJHscfiMo-cNiInUfMf9mJHFUfhc6qUqsAURHqphSvndOzv9nk6VgdA_V2IRGFP4hULU2WaxJg9juOb2JccXjwFwUn85A0Vxm_N14jjRFd_42Xz_OP--e5x8fTrYX13-7TwWuq68A4hrMjNtxrpvNMytsb1velahRo733cyDEaTa2loO8AVDr0ZoAMPUrn2slmfsCHj1u4L77C82Yxsj41cNhZLZT-SDbhyMarYGwwatHRDJ0mDIYnUhj7MrPbE8iVPU6H4jyfBHtywW3t0wx7csCc3ZtXNSUXzla9M5TBDaf4Gl_n58x78X_0H-tKWjg</addsrcrecordid><sourcetype>Open Website</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Effect of parboiling on toxic metal content and nutritional composition of three rice varieties locally produced in Nigeria</title><source>ScienceDirect Journals</source><creator>David, Ebuka E. ; Nwobodo, Valentine ; Famurewa, Ademola C ; Igwenyi, Ikechukwu O. ; Egedeigwe-Ekeleme, Chima A. ; Obeten, Uket N. ; Obasi, Doris O. ; Ezeilo, Uchenna R. ; Emeribole, Monday N.</creator><creatorcontrib>David, Ebuka E. ; Nwobodo, Valentine ; Famurewa, Ademola C ; Igwenyi, Ikechukwu O. ; Egedeigwe-Ekeleme, Chima A. ; Obeten, Uket N. ; Obasi, Doris O. ; Ezeilo, Uchenna R. ; Emeribole, Monday N.</creatorcontrib><description><![CDATA[•Parboiling prominently (p<0.05) increased ash content of sample B (R8) and crude fiber contents of the three rice samples compared to the unparboiled counterparts, whereas, lipids considerably (p<0.05) reduced in the three samples compared to the unparboiled rice. The moisture, crude protein and carbohydrate contents were altered but not significantly (p>0.05) different from contents in unparboiled rice in each of the samples.•Parboiling significantly (p<0.05) increased the content of valine, arginine, histidine, glycine, serine and tryptophan compared to unparboiled rice in sample A (Mass). In sample B (R8), arginine, histidine, glycine, and serine in parboiled rice were markedly (p<0.05) increased by parboiling compared to unparboiled sample. In sample C (CP), parboiling increased considerably (p<0.05) phenylalanine, histidine and serine in comparison to unparboiled counterpart. Parboiling significantly (p<0.05) reduced the vitamins in sample A, B and C compared to their corresponding unparboiled rice sample. It was observed that vitamin A level was not affected by parboiling in this studyCadmium (Cd), lead (Pb), arsenic (As) were detected in parboiled rice at significant (p<0.05) levels in sample A, B and C, compared to unparboiled rice (except insignificant level of Cd in sample B). However, on the contrary, aluminium (Al), nickel (Ni), Chromium (Cr) and manganese (Mn) were considerably reduced by parboiling in sample A, B and C, compared to unparboiled samples.•Parboiling markedly (p<0.05) reduced levels toxic aluminium, nickel, chromium and manganese; cadmium, lead and arsenic levels were, however, increased significantly by parboiling. The parboiling significantly (p<0.05) reduced the content of 12 minerals in sample A, 11 minerals in sample B and 11 minerals in sample C, compared to their corresponding unparboiled rice sample. Conversely, parboiling significantly (p<0.05) increased the content of Cu in sample A, B and C compared to unparboiled rice.
Parboiling of rice is a common cooking method and its effect on quality of rice is sparse in the existing literature. The current study was designed to evaluate the effect of parboiling on levels of nutritional components and toxic metals of rice locally produced and consumed in Nigeria. Three varieties of rice were considered and each sample divided into two portions for parboiling and conventional cooking procedures using standard methods. The rice flours were prepared for proximate analysis, amino acid and vitamin profiles using HPLC, while minerals and toxic metals were analyzed by inductively-coupled plasma optical emission spectrometry (ICP-OES). Parboiling significantly (p<0.05) increased ash and fiber contents of the rice samples, whereas, lipids considerably (p<0.05) reduced compared to the unparboiled rice. The levels of some of the essential amino acids, vitamins were significantly reduced by parboiling. Parboiling markedly (p<0.05) reduced levels of aluminium, nickel, chromium and manganese; cadmium, lead and arsenic levels were however increased significantly by parboiling. This study reveals that parboiling may significantly affect components of cooked rice and exert impact that may alter health status. Future studies are suggested to clarify further the effect of parboiling on toxic metals in staple food like rice.]]></description><identifier>ISSN: 2468-2276</identifier><identifier>EISSN: 2468-2276</identifier><identifier>DOI: 10.1016/j.sciaf.2020.e00580</identifier><language>eng</language><publisher>Elsevier B.V</publisher><subject>Aluminium ; Amino acid ; Nutrients ; Parboiling ; Rice ; Toxicity</subject><ispartof>Scientific African, 2020-11, Vol.10, p.e00580, Article e00580</ispartof><rights>2020 The Author(s)</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c414t-cba0d5eb01661bcb41f36b886732a4a7c871d964eb3e9370a5a9869070c012b3</citedby><cites>FETCH-LOGICAL-c414t-cba0d5eb01661bcb41f36b886732a4a7c871d964eb3e9370a5a9869070c012b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S2468227620303185$$EHTML$$P50$$Gelsevier$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,3549,27924,27925,45780</link.rule.ids></links><search><creatorcontrib>David, Ebuka E.</creatorcontrib><creatorcontrib>Nwobodo, Valentine</creatorcontrib><creatorcontrib>Famurewa, Ademola C</creatorcontrib><creatorcontrib>Igwenyi, Ikechukwu O.</creatorcontrib><creatorcontrib>Egedeigwe-Ekeleme, Chima A.</creatorcontrib><creatorcontrib>Obeten, Uket N.</creatorcontrib><creatorcontrib>Obasi, Doris O.</creatorcontrib><creatorcontrib>Ezeilo, Uchenna R.</creatorcontrib><creatorcontrib>Emeribole, Monday N.</creatorcontrib><title>Effect of parboiling on toxic metal content and nutritional composition of three rice varieties locally produced in Nigeria</title><title>Scientific African</title><description><![CDATA[•Parboiling prominently (p<0.05) increased ash content of sample B (R8) and crude fiber contents of the three rice samples compared to the unparboiled counterparts, whereas, lipids considerably (p<0.05) reduced in the three samples compared to the unparboiled rice. The moisture, crude protein and carbohydrate contents were altered but not significantly (p>0.05) different from contents in unparboiled rice in each of the samples.•Parboiling significantly (p<0.05) increased the content of valine, arginine, histidine, glycine, serine and tryptophan compared to unparboiled rice in sample A (Mass). In sample B (R8), arginine, histidine, glycine, and serine in parboiled rice were markedly (p<0.05) increased by parboiling compared to unparboiled sample. In sample C (CP), parboiling increased considerably (p<0.05) phenylalanine, histidine and serine in comparison to unparboiled counterpart. Parboiling significantly (p<0.05) reduced the vitamins in sample A, B and C compared to their corresponding unparboiled rice sample. It was observed that vitamin A level was not affected by parboiling in this studyCadmium (Cd), lead (Pb), arsenic (As) were detected in parboiled rice at significant (p<0.05) levels in sample A, B and C, compared to unparboiled rice (except insignificant level of Cd in sample B). However, on the contrary, aluminium (Al), nickel (Ni), Chromium (Cr) and manganese (Mn) were considerably reduced by parboiling in sample A, B and C, compared to unparboiled samples.•Parboiling markedly (p<0.05) reduced levels toxic aluminium, nickel, chromium and manganese; cadmium, lead and arsenic levels were, however, increased significantly by parboiling. The parboiling significantly (p<0.05) reduced the content of 12 minerals in sample A, 11 minerals in sample B and 11 minerals in sample C, compared to their corresponding unparboiled rice sample. Conversely, parboiling significantly (p<0.05) increased the content of Cu in sample A, B and C compared to unparboiled rice.
Parboiling of rice is a common cooking method and its effect on quality of rice is sparse in the existing literature. The current study was designed to evaluate the effect of parboiling on levels of nutritional components and toxic metals of rice locally produced and consumed in Nigeria. Three varieties of rice were considered and each sample divided into two portions for parboiling and conventional cooking procedures using standard methods. The rice flours were prepared for proximate analysis, amino acid and vitamin profiles using HPLC, while minerals and toxic metals were analyzed by inductively-coupled plasma optical emission spectrometry (ICP-OES). Parboiling significantly (p<0.05) increased ash and fiber contents of the rice samples, whereas, lipids considerably (p<0.05) reduced compared to the unparboiled rice. The levels of some of the essential amino acids, vitamins were significantly reduced by parboiling. Parboiling markedly (p<0.05) reduced levels of aluminium, nickel, chromium and manganese; cadmium, lead and arsenic levels were however increased significantly by parboiling. This study reveals that parboiling may significantly affect components of cooked rice and exert impact that may alter health status. Future studies are suggested to clarify further the effect of parboiling on toxic metals in staple food like rice.]]></description><subject>Aluminium</subject><subject>Amino acid</subject><subject>Nutrients</subject><subject>Parboiling</subject><subject>Rice</subject><subject>Toxicity</subject><issn>2468-2276</issn><issn>2468-2276</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>DOA</sourceid><recordid>eNp9kc9OGzEQxleolUCUJ-jFL5Aw9jre3QMHhChEQu2FuzW2x-lEGzvyGlTEy7NJqopTT_NH8_00M1_TfJewlCDN9XY5eca4VKBgSQCrHs6aC6VNv1CqM18-5efN1TRtAUBpqYZOXzTv9zGSryJHscfiMo-cNiInUfMf9mJHFUfhc6qUqsAURHqphSvndOzv9nk6VgdA_V2IRGFP4hULU2WaxJg9juOb2JccXjwFwUn85A0Vxm_N14jjRFd_42Xz_OP--e5x8fTrYX13-7TwWuq68A4hrMjNtxrpvNMytsb1velahRo733cyDEaTa2loO8AVDr0ZoAMPUrn2slmfsCHj1u4L77C82Yxsj41cNhZLZT-SDbhyMarYGwwatHRDJ0mDIYnUhj7MrPbE8iVPU6H4jyfBHtywW3t0wx7csCc3ZtXNSUXzla9M5TBDaf4Gl_n58x78X_0H-tKWjg</recordid><startdate>202011</startdate><enddate>202011</enddate><creator>David, Ebuka E.</creator><creator>Nwobodo, Valentine</creator><creator>Famurewa, Ademola C</creator><creator>Igwenyi, Ikechukwu O.</creator><creator>Egedeigwe-Ekeleme, Chima A.</creator><creator>Obeten, Uket N.</creator><creator>Obasi, Doris O.</creator><creator>Ezeilo, Uchenna R.</creator><creator>Emeribole, Monday N.</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>6I.</scope><scope>AAFTH</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>DOA</scope></search><sort><creationdate>202011</creationdate><title>Effect of parboiling on toxic metal content and nutritional composition of three rice varieties locally produced in Nigeria</title><author>David, Ebuka E. ; Nwobodo, Valentine ; Famurewa, Ademola C ; Igwenyi, Ikechukwu O. ; Egedeigwe-Ekeleme, Chima A. ; Obeten, Uket N. ; Obasi, Doris O. ; Ezeilo, Uchenna R. ; Emeribole, Monday N.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c414t-cba0d5eb01661bcb41f36b886732a4a7c871d964eb3e9370a5a9869070c012b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Aluminium</topic><topic>Amino acid</topic><topic>Nutrients</topic><topic>Parboiling</topic><topic>Rice</topic><topic>Toxicity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>David, Ebuka E.</creatorcontrib><creatorcontrib>Nwobodo, Valentine</creatorcontrib><creatorcontrib>Famurewa, Ademola C</creatorcontrib><creatorcontrib>Igwenyi, Ikechukwu O.</creatorcontrib><creatorcontrib>Egedeigwe-Ekeleme, Chima A.</creatorcontrib><creatorcontrib>Obeten, Uket N.</creatorcontrib><creatorcontrib>Obasi, Doris O.</creatorcontrib><creatorcontrib>Ezeilo, Uchenna R.</creatorcontrib><creatorcontrib>Emeribole, Monday N.</creatorcontrib><collection>ScienceDirect Open Access Titles</collection><collection>Elsevier:ScienceDirect:Open Access</collection><collection>CrossRef</collection><collection>Directory of Open Access Journals</collection><jtitle>Scientific African</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>David, Ebuka E.</au><au>Nwobodo, Valentine</au><au>Famurewa, Ademola C</au><au>Igwenyi, Ikechukwu O.</au><au>Egedeigwe-Ekeleme, Chima A.</au><au>Obeten, Uket N.</au><au>Obasi, Doris O.</au><au>Ezeilo, Uchenna R.</au><au>Emeribole, Monday N.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of parboiling on toxic metal content and nutritional composition of three rice varieties locally produced in Nigeria</atitle><jtitle>Scientific African</jtitle><date>2020-11</date><risdate>2020</risdate><volume>10</volume><spage>e00580</spage><pages>e00580-</pages><artnum>e00580</artnum><issn>2468-2276</issn><eissn>2468-2276</eissn><abstract><![CDATA[•Parboiling prominently (p<0.05) increased ash content of sample B (R8) and crude fiber contents of the three rice samples compared to the unparboiled counterparts, whereas, lipids considerably (p<0.05) reduced in the three samples compared to the unparboiled rice. The moisture, crude protein and carbohydrate contents were altered but not significantly (p>0.05) different from contents in unparboiled rice in each of the samples.•Parboiling significantly (p<0.05) increased the content of valine, arginine, histidine, glycine, serine and tryptophan compared to unparboiled rice in sample A (Mass). In sample B (R8), arginine, histidine, glycine, and serine in parboiled rice were markedly (p<0.05) increased by parboiling compared to unparboiled sample. In sample C (CP), parboiling increased considerably (p<0.05) phenylalanine, histidine and serine in comparison to unparboiled counterpart. Parboiling significantly (p<0.05) reduced the vitamins in sample A, B and C compared to their corresponding unparboiled rice sample. It was observed that vitamin A level was not affected by parboiling in this studyCadmium (Cd), lead (Pb), arsenic (As) were detected in parboiled rice at significant (p<0.05) levels in sample A, B and C, compared to unparboiled rice (except insignificant level of Cd in sample B). However, on the contrary, aluminium (Al), nickel (Ni), Chromium (Cr) and manganese (Mn) were considerably reduced by parboiling in sample A, B and C, compared to unparboiled samples.•Parboiling markedly (p<0.05) reduced levels toxic aluminium, nickel, chromium and manganese; cadmium, lead and arsenic levels were, however, increased significantly by parboiling. The parboiling significantly (p<0.05) reduced the content of 12 minerals in sample A, 11 minerals in sample B and 11 minerals in sample C, compared to their corresponding unparboiled rice sample. Conversely, parboiling significantly (p<0.05) increased the content of Cu in sample A, B and C compared to unparboiled rice.
Parboiling of rice is a common cooking method and its effect on quality of rice is sparse in the existing literature. The current study was designed to evaluate the effect of parboiling on levels of nutritional components and toxic metals of rice locally produced and consumed in Nigeria. Three varieties of rice were considered and each sample divided into two portions for parboiling and conventional cooking procedures using standard methods. The rice flours were prepared for proximate analysis, amino acid and vitamin profiles using HPLC, while minerals and toxic metals were analyzed by inductively-coupled plasma optical emission spectrometry (ICP-OES). Parboiling significantly (p<0.05) increased ash and fiber contents of the rice samples, whereas, lipids considerably (p<0.05) reduced compared to the unparboiled rice. The levels of some of the essential amino acids, vitamins were significantly reduced by parboiling. Parboiling markedly (p<0.05) reduced levels of aluminium, nickel, chromium and manganese; cadmium, lead and arsenic levels were however increased significantly by parboiling. This study reveals that parboiling may significantly affect components of cooked rice and exert impact that may alter health status. Future studies are suggested to clarify further the effect of parboiling on toxic metals in staple food like rice.]]></abstract><pub>Elsevier B.V</pub><doi>10.1016/j.sciaf.2020.e00580</doi><oa>free_for_read</oa></addata></record> |
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| subjects | Aluminium Amino acid Nutrients Parboiling Rice Toxicity |
| title | Effect of parboiling on toxic metal content and nutritional composition of three rice varieties locally produced in Nigeria |
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