An assessment of some physicochemical properties and cooking characteristics of milled rice and associated health risk in two rice varieties of arsenic contaminated areas of West Bengal, India

Debojyoti Moulick, Dibakar Ghosh, Subhas Santra, Research Jabalpur, Madhya Pradesh, Mr Corresponding, Moulick
2016 International Journal of Agricultural and Food Science   unpublished
Physicochemical properties and cooking characteristics of milled rice varies widely among different rice verities. In the present study two commonly cultivated rice varieties(Swarna and Minikit) grown in arsenic contaminated districts of West Bengal were examined to asses physicochemical properties and cooking characteristics along with this associated health risk on regular consumption. Kernel weight, head rice recovery% decreased in both the studied variety when grown in arsenic contaminated
more » ... senic contaminated area. In the contrary amylose and protein content of milled rice increased significantly. The arsenic content of milled rice, cooked rice of both the variety was measured separately along with the analysis of cooked rice of same variety cultivated in control site. There is significant variation in both the varieties with respect to arsenic accumulation and translocation. The health risk associated with consumption of cooked rice indicates that Swarna variety (0.00662mg/kg/day) contributes highest estimated daily intake (EDI) of arsenic in comparison to Minikit variety (0.00335 mg/kg/day).
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