Nutritional Composition and Heavy Metal Profile of Nigerian Rice Varieties
ADEYEYE, Samuel Ayofemi Olalekan*1,2
, Bolaji, Olushola Timothy3, Abegunde, Titilope Adebusayo3, Idowu-Adebayo, Folake4, 5, Tiamiyu, Hussana Kehinde6, Adebayo-Oyetoro, Abiodun Omowonuola7
1Department for Management of Science and Technology Development, Ton DucThang University, Ho Chi Minh City, Vietnam.
2Faculty of Environment and Labour Safety, Ton DucThang University, Ho Chi Minh City, Vietnam.
3Department of Food Technology, Lagos State Polytechnic, Ikorodu, Nigeria.
4Department of Food Science & Technology, Federal University, Oye-Ekiti, Nigeria.
5Food Quality and Design Group, Wageningen University and Research, the Netherlands.
6Department of Home Science, Aminu Sale College of Education, Azare, Bauchi, Nigeria.
7Department of Food Technology, Yaba College of Technology, Lagos, Nigeria.
Corresponding Author Email: samuel.adeyeye@tdtu.eduvn
Abstract:
This study was carried to assess the nutritional composition and heavy metal profile of Nigerian rice varieties. A total of one hundred samples consisting of twenty five samples each of four varieties of white unpolished Nigerian local rice Oryzaglaberrima (Ofada rice, Abakaliki rice, Ekpoma rice and Igbimo rice) were purchased from Ofada in Ogun State, Nigeria. Flour samples produced from the rice varieties were evaluated for nutritional (proximate, amino acids and vitamins profile analyses) qualities and heavy metal profile. Results showed (P≤0.05) that the protein contents in % ranged from 6.72±0.05 – 6.93±0.06% while the concentration (μg/g) of Ar, Pb and Cd ranged from1.30±0.05 to 1.45±0.05, 0.89±0.02 to 0.98±0.04 and 1.12±0.01 to 1.30±0.03, respectively.The protein contents were relatively high, although, all the four Nigerian rice varieties were deficient in lysine; arginine and methionine while the non-essential amino acids glycine and glutamic acid, although lysine and methionine were detected in very low quantities.The quantity of heavy metals obtained in the four Nigerian rice varieties flour samples were generally below the maximum acceptable limits and therefore constitute health risk to the consumers.
Keywords:
Amino Acids; Heavy Metals; Nutrients; Rice
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