Nutritional profiling of Indonesian superior hybrid and biofortification rice varieties: Macronutrient and micronutrient changes under different heat temperatures

Abstract

Indonesia has developed rice varieties which are superior in cultivation yield. However, lack of information about the nutritional value and optimal temperature to preserve the nutrient content. This study was purposed to determine the nutritional values and micronutrient changes in different heat temperatures. Three varieties of rice namely Jeliteng black rice (JT), Inpari Arumba red rice (AR), and Inpari IR Nutri Zinc white rice (NZ) were analysed during September-October of 2021. Rice was provided from Indonesian Rice Research Centre, East Java, Indonesia. Macronutrient, lipid analysis, dietary fibre, sugar, salt, and micronutrient (vitamin and mineral) were analysed by proximate analysis, gas chromatography, enzymatic-gravimetry, luff-schoorl method, titrimetric, ultra-performance liquid chromatography (UPLC) and high- performance liquid chromatography (HPLC) respectively. All analyses were performed in duplicate.  Rice of NZ had the highest protein and dietary fibre content with lowest moisture level. Kalium, magnesium, manganese, and zinc were mainly found in AR rice. However, vitamins were generally found in JT rice. Heating mostly diminished the vitamin B3, B7 and E in all rice, vitamin C in NZ rice as well as iron in colored rice. This study provided fundamental nutritional data for Indonesian rice superior variety. Future explorations are necessary for optimizing the process of milling, cooking, and fortification to maintain micronutrient values in these potential varieties.