Compositional analyses of fragrant white rice and local brown rice varieties of selected Malaysian rice

Mohd Adzim Khalili Rohin, Norhaslinda Ridzwan, Norhayati Abd Hadi, Ruzaina Binti Ishak, Atif Amin Baig

Research output: Contribution to journalArticlepeer-review


This study was aimed at comparatively analyzing five selected different rice varieties in Malaysia: fragrant rice, MRQ 76 (Rice A), local fragrant rice (Rice B), fragrant brown rice, Fragrant Borneo (Rice C), semi-polished black rice, Etem (Rice D), and semi-polished purple rice, Bali Keladi (Rice E). Rice A and B were supplied in this study, and other varieties were collected from different markets in Kuala Terengganu and Kelantan. The rice varieties were through nutrient analysis of energy, carbohydrate, protein, fat, moisture, ash, total dietary fiber, saturated fat, and sugars composition at UNIPEQ, Food Quality and Safety Research of UKM based on the Association of Official Analytical Chemists methods. Results showed Rice D gives the highest calories (360 kcal/100 g), Rice C gives the lowest carbohydrate (75.6 g/100 g), and Rice B gives the most elevated protein (8.4 g/100 g) and lowest fat (0.5 g/100 g) levels (P < 0.05). Rice E was noted to have the highest total dietary fiber, with 14.7 g/100 g. The moisture, ash, sodium, and saturated fat levels were detected at very low levels in each rice variety (P < 0.05). While sugars composition was not detected in all rice variety samples. Therefore, this finding can help consumers become more health conscious in their choice to better estimate nutrient intake and increase their quality of life.

Original languageEnglish
Article number970
Pages (from-to)224-228
Number of pages5
JournalJournal of Applied Biology and Biotechnology
Issue number3
Publication statusPublished - 14 Feb 2023


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