Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Optimization of Zinc Fortification Parameters in Paddy Using Response Surface Methodology

Rina Sabalpara¹, Shadanan Patel²and Dharmendra Khokhar²

¹Department of Process and Food Engineering, Junagadh Agricultural University, Junagadh, India.

²Department of Agricultural Processing and Food Engineering, Indira Gandhi Krishi Vishwavidyalaya, Raipur, India.

Corresponding Author E-mail: sabalpararina1707@gmail.com

This study investigates the fortification of IGKV-R1 paddy with zinc to enhance its nutritional value. Raw paddy samples were sourced from Indira Gandhi Krishi Vishwavidyalaya, Raipur, and fortified using zinc oxide (ZnO) at concentrations of 0.1, 0.2, and 0.3 g/100 g of paddy. The fortification process involved soaking the paddy at temperatures of 50, 60, and 70 °C for 1, 2, and 3 hours, followed by steaming and drying. The fortified paddy was then dehusked and polished, and various physico-chemical properties were analyzed. Zinc retention in polished rice ranged from 10.05 to 13.89 mg/100 g, with the optimal condition being 70 °C, 3 hours, and 300 mg/100 g of paddy. The milling quality of fortified rice showed improved head rice yield and reduced broken yield compared to raw rice. The study also observed changes in biochemical properties post-fortification, with increases in ash and fiber content and decreases in protein, carbohydrate, and energy values. Statistical analysis using Response Surface Methodology (RSM) confirmed the significant impact of soaking time, temperature, and fortificant concentration on zinc retention. The findings suggest that zinc fortification is an effective method to enhance the nutritional quality of rice, providing a viable approach to addressing micronutrient deficiencies.

Deficiency; Fortification; Fortified Rice; Micronutrients; Zinc

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