Comparative Evaluation of the Cooking Time, Nutritional and Sensory Properties of Meals Prepared with Whole, Semi-polished and Polished Rice Grains

Adeniyi Paulina O.^1, , Obatolu Veronica A.¹, Fowosire Owotade A.² and Lawal Oladayo S.²

¹Institute of Agricultural Research and Training, Obafemi Awolowo University, Apata, Ibadan

²Federal College of Agriculture, Moor Plantation, Apata, Ibadan

Cite this paper

Adeniyi Paulina O., Obatolu Veronica A., Fowosire Owotade A. and Lawal Oladayo S.. Comparative Evaluation of the Cooking Time, Nutritional and Sensory Properties of Meals Prepared with Whole, Semi-polished and Polished Rice Grains. World Journal of Agricultural Research. 2019; 7(1):1-7. doi: 10.12691/WJAR-7-1-1

Abstract

Encouraging the consumption of whole grains may be a feasible and easy measure to combat non-communicable diseases which are the major causes of death globally. This experimental study was therefore designed to compare the cooking time, nutritional and sensory properties of meals prepared with whole, semi-polished and polished rice grains with the view of encouraging the consumption of whole rice gains in place of the refined ones. White rice, curried rice and jollof rice were prepared with whole, semi-polished and polished rice grains using basic ingredients of standard recipes. Cooking time, nutritional and sensory evaluation were determined using appropriate standard procedures. Mean data were compared using Analysis of Variance at p≤0.05. For whole rice cooking time (minutes) for white, curried and jollof rice was: 30.33, 29.33 and 25.33; for semi-polished rice these was: 31.33, 32.00 and 38.00 while for polished rice it was: 32.33, 36.00 and 30.33 respectively. The proximate composition (% in DWB) of white rice prepared with whole, semi-polished and polished rice grains were as follows: Protein (9.80, 9.37, 8.70); Fat (4.19, 2.22, 0.78); Ash (3.20, 2.22, 2.01); Crude fibre (4.80, 1.95, 1.56) and Carbohydrate (78.01, 84.24, 86.95). White rice prepared with whole rice and semi-polished rice was significantly higher (p≤0.05) than polished rice in niacin and riboflavin but surprisingly, the meal from polished rice was highest in thiamine content. White rice, curried rice and jollof rice prepared with whole rice grains were comparable in flavour, texture, taste aroma and overall acceptability with those prepared with semi-polished and polished rice, however, there is need to improve on the colour and appearance as well as construction of rice milling machine that can dehusk only. The cooking time and sensory properties of whole rice dishes were comparable with that of the refined ones while the nutritive value was notably higher. Household and commercial preparation and consumption of whole rice dishes is hereby encouraged but the major militating factor, which is the unavailability of milling machine that can only dehusk, is a factor of utmost necessary concern.

Keywords

whole rice, semi-polished rice, polished rice, properties

Copyright

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References

[1]	World Health Organization (2018). Global health estimates from 2000-2016- The top 10 causes of death. WHO Fact Sheet, Geneva.
[2]	Betleiewski S. (2007). Social diseases, civilization diseases or lifestyle diseases? Wiadomosci Lekarskie; 60(9): 489-92.
[3]	Kearney P.M., Whelton M., Reynolds K., Muntner P., Whelton P.K. and He J. (2005). Global burden of hypertension: Analysis of worldwide data. The Lancet; 365 (9455): 217-223.
[4]	Bloch M.J. (2016). Worldwide prevalence of hypertension exceeds 1.3 billion. Journal of the American Society of Hypertension; 10(10): 753-764.
[5]	Fowkes G.R., Rudan D., Rudan I., Aboyan S.V., Denenbeng J.O. and McDermott M.M., Norman P.E., Sampson U.K.A., Williams L.J., Mensah G.A. and Crique M.H. (2013). Comparison of global estimate of prevalence and risk factors for peripheral artery diseases in 2000 and 2010: a systematic review and analysis. The Lancet; 382(9901): 1329-1340.
[6]	Roth G.A., Johnson C., Abajobir A., Abd-Allah F.,Abera S.F., Abiyu G., Ahmed M., Aksut B., Alam T., Alam K., Alla F., Alvis-Guizman N., Amrock S., Ausari H., Amlov J, Asayesh H., Atey T.M., Avila-Burgos L., and Murray C. (2017). Global, regional and national burden of cardiovascular diseases for 10 causes, 1990 to 2015. Journal of the American College of Cardiology; 70(1): 1-25.
[7]	Wild S., Roglic G., Green A., Sicree R. and King H. (2004). Global prevalence of diabetes: Estimates for the year 2000 and projections for 2030. Diabetes Care; 27(5): 1047-1053.
[8]	Whiting D.R., Guariguata L., Weil C. and Shaw J. (2011). IDF Diabetes atlas: Global estimates of the prevalence of diabetes for 2011 and 2030. Diabetes Research and Clinical Practice; 94(3): 311-321.
[9]	Shaw J.E., Sicree R.A. and Zimmet P.Z. (2010). Global estimates of the prevalence of diabetes for 2010 and 2030. Diabetes Research and Clinical Practice; 87(1): 4-14.
[10]	World Health Organization (2013). World cancer statistics: International Agency for Research on cancer. WHO Reports, Geneva.
[11]	Bray F., Ren J.S., Masuyer E. and Ferlay J. (2012). Global estimates of cancer prevalence for 27 sites in the adult population in 2008. Epidemiology; 132(5): 1133-1145.
[12]	Parkin D.M. (1998). The global burden of cancer. Seminars in Cancer Biology; 8(4): 219-235.
[13]	The Global Burden of Diseases obesity collaboration group, Ng M., Fleming T., Robinson M., Thomson B., Graetz N., Margono C., Mullany E.C. and Biryukov S. (2014). Global, regional and national prevalence of overweight and obesity in children and adults 1980-2013: A systematic analysis. The Lancet; 384(9945): 766-781.
[14]	Anderson J. W. (2007). Whole grains protect against atherosclerotic cardiovascular disease. Proceedings of the Nutrition Society; 62(1): 135-142.
[15]	Tighe P., Duthie G., Vaughan N., Brittenden J., Simpson W.G., Duthie S., Mutch W., Wahle K., Horgan G. and Thies F. (2010). Effect of increased consumption of whole grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: a randomized controlled trial. The American Journal of Clinical Nutrition; 92(4): 733-740.
[16]	Jones J.M., Releks M., Adams J., Fulcher G., Weaver G. and Kauter M. (2013). The importance of promoting a whole grain foods message. Journal of the American College of Nutrition; 21(4): 293-297.
[17]	Jonnalagadda S.S., Harnack L., Liu R.H., McKeown N., Seal C., Liu S. and Fahay G.C. (2011). Putting the whole grain puzzle together: Health benefits associated with whole grains. The Journal of Nutrition; 141(5): 10115-10225.
[18]	Babu P.D., Subhasree R.S., Bhakyaraj R and Vidhydakshmi R (2009). Brown rice- beyond the colour reviving a lost health food- a review. American-Eurasia Journalof Agronomy; 2(2): 67-72.
[19]	Gani A., Wani S.M., Masoodi F.A., and GousalaH. (2012). Whole grain cereal bioactive components and their health benefits: A review. Food Processing and Technology; 63(3): 1000146-1000156.
[20]	Lui R.H. (2007). Whole grain phytochemicals and health. Journal of Cereal Science; 46(3): 207-219.
[21]	Zhang G. and Hamaker L. (2017). The nutritional property of endosperm starch and its contribution to the health benefits of whole grain foods. Critical Reviews in Food Science and Nutrition; 57(18): 3807-3817.
[22]	Koo H.C., Poh B.K. and Abd-Talib R. (2018). The Great-Child Trial: A quasi experimental intervention on whole grains with healthy balanced diet to manage childhood obesity in Kuala Lumpur, Malaysia. Nutrients; 10(2): 156-164.
[23]	Marventano S., Vetrani C., Vitale M., Godos J., Riccardi G. and Grosso G. (2017). Whole grains intake and glycemic control in healthy subjects: A systematic review and meta-analysis of randomized controlled trials. Nutrients; 9(7): 769-995.
[24]	Khush G.S. (2005). What it will take to feed 5.0 billion rice consumers in 2030. Plant Molecular Biology; 59: 1-6.
[25]	Mohan V., Richi V, Gayathri R., Bai M.R., Shobana S., Anjana R.M., Unnikrishnan R. and Sudha V. (2017). Hurdles in brown rice consumption. In ManickavasaganA., Santhakumar C., Venkatacholapathy N (eds). Brown Rice. Springer, Cham, Switzerland.
[26]	Virmani I.K. (1991). Home Chefs of the world: Rice and rice-based recipes, Amazon, U.S.A., Pp 255-269.
[27]	Kirk R.S and Sawyer R. (2005). Pearson’s Composition and Analyses of Foods, 9th edition, Longman, United Kingdom.
[28]	Walfe K.A. (1979). Use of reference standards for sensory evaluation of product quality. Food and Agriculture Organization of the United Nations. www.agris.fao.org
[29]	Kim H.Y. (2014). Analysis of variance (ANOVA) comparing means of more than two groups. Restorative Dentistry and Endodontics; 39(1): 74-77.
[30]	Singh N.,Kaur L., Sodhi N.S. and Sekhon K.S. (2005). Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars. Food Chemistry; 89(2): 253-259.
[31]	Thirumdas R., Saragapani C., Ajiukya M.T., Desmakh R.R. and Annapure U.S. (2016). Influence of low pressure cold plasma on cooking and textural properties of brown rice. Innovative Food Science and Emerging Technologies; 37(A): 53-60.
[32]	Samaranayake M.D.W., Abeysekera W.K.S.M., Liyanage S.L., Premakumara G.A.S., Abeysekara W.P.K.M. and Ratnasooriya W.D. (2018). Physicochemical and nutritional properties of selected pigmented and white long grain rice varieties of Sri Lanka at different polishing rates. Research Journal of Chemical Sciences; 8(5): 29-35.