Amino acid profiles in some scented rice varieties

Summary

Twelve scented (basmati) and one non-scented variety were analysed for their amino acid composition. The essential amino acid profiles of scented varieties when compared with non-scented, revealed that these varieties exhibited higher values, which ranged from 2.82 to 4.86 gm/100 gm protein for lysine, 1.92 to 3.13 for methionine, 1.67 to 4.23 for tyrosine, 3.65 to 4.91 for phenylalanine, 5.50 to 8.95 for leucine, 2.25 to 3.40 for isoleucine, 2.84 to 3.46 for threonine, 3.36 to 5.33 for valine. When these values were compared to FAO recommended standards, it was observed that most of the scented varieties had comparable or superior values, while varieties such as, ‘Type 3’, ‘Basmati sufaid 100’, ‘Likitimachi’, ‘Randhunipagalu’ and ‘Basmati 370’ showed superior lysine, phenylalanine, leucine, and methionine content. These observations suggest that the scented varieties posses better amino acid profiles and exhibit superior nutritional qualities, which could be utilised in breeding varieties with improved amino acid composition.