Singh And Singh


Singh and Singh

Journal of Agricultural Sciences

9(2), pp. 138-145, 2019


©2019, the copyright of this article is retained by the author(s)




The Nutritional Composition of Local Rice Varieties in Guyana


Singh1 and Dharamdeo Singh2


1 Food Safety &
Quality Assurance Researcher / Head of Value-added & Post-harvest
Department, Rice Research Station. 

2 Lecturer, Faculty of
Forestry & Agriculture, University of Guyana, Turkeyen Campus




Article No.: 022819041

Type: Research

DOI: 10.15580/GJAS.2019.2.022819041



Rice is one of the most popular cereals worldwide, one of Guyana’s
major staple foods produced and consumed. With most of the population
dependent on rice as a significant part of their diet, it becomes critical to
analyze and monitor its composition. This project was aimed at comparatively
analyzing four different local rice varieties cultivated in Guyana and one
candidate line for proximate chemical components, vitamins and mineral
elements. 2kg of paddy of each variety/line was harvested from pre-basic plots
and were cleaned and shelled. Analyses were done by Kaizen Environmental
Services Inc. All methods were carried out based on the AOAC (Association of
Official Analytical Chemists) method.

In this study, the genetic diversity of the rice varieties/lines was
reflected by the range of nutritional characteristics. There was no variety
that was superior to another in terms of its overall nutritional content;
however, there were some that recorded higher levels of one or more
nutrients.  The average protein was
relatively high in both cargo and polished rice (8.50% and 7.78%
respectively). Carbohydrates, present in the largest amount in all 5
varieties, ranged from 70.94% to 73.57% for cargo/brown rice and 73.85% to
77.11% for polished rice. It was also observed that the degree of milling
also influenced the nutritional composition of the grain. The unpolished
/brown/cargo rice contained higher amounts of all nutrients except
carbohydrates when compared to the polished/white rice.

The effect of
poor nutritional value of rice can result in short life expectation, the
prevalence of diseases, poor physical development and reduced working
capacity; and so it is important that rice produced meets the requirements
for its population


Submitted: 28/02/2019

Accepted:  05/03/2019

Published: 09/04/2019


*Corresponding Author

Narita Singh

E-mail: singh.narita14@



composition, proximate nutrients, minerals, vitamins




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Cite this Article: Singh N; Singh D
(2019). The Nutritional Composition of Local Rice Varieties in Guyana.
Greener Journal of Agricultural Sciences 9(2): 138-145,

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