Abstract:
Nutritional composition, antioxidant activity, alpha amylase inhibitory activity and fermentation ability of Rawana
and Oshada FM varieties were measured against Basmati and BG-300 rice varieties. The results showed that both
soluble and insoluble dietary fiber (DF) contents were higher (P<0.05) in Rawana and Oshada than Basmati and BG300. Moreover, soluble and insoluble DF contents of Oshada were higher (P<0.05) than Rawana. Total flavonoid
content (TFC) of Rawana was similar to Basmati and BG-300. However, Oshada had the highest TFC. Total phenolic
contents (TPC) of both FM varieties were higher (P<0.05) than both rice varieties. Oshada had a higher (P<0.05) TPC
than Rawana. Both FM varieties showed a higher (P<0.05) 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavengingactivity
than BG-300 and Basmati. Similarly, 2, 2’-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid(ABTS) scavenging
activity was higher (P<0.05) in both FM varieties than Basmati and BG-300. Furthermore, ABTS scavenging activity
was higher (P<0.05) in Oshada than Rawana. Alpha amylase inhibitory activity of Rawana and Oshada were higher
(P<0.05) than Basmati and BG-300. However, the IC50 values of both FM varieties were greater (P<0.05) than
acarbose which is a drug used to treat type II diabetes. The results of the microbial fermentation study revealed that
Rawana and Oshada produced a higher amount of hydrogen and carbon dioxide than rice varieties during the
incubation at 39ºC with unadapted caecal microflora. Therefore, these results indicate that both FM varieties,
particularly Oshada variety has more beneficial nutritional and health related protective effects than Basmati and BG300 rice varieties in vitro.
