Variation in mineral composition and phytic acid content in different rice varieties during home traditional cooking processes.

Study was conducted to find out variation in chemical composition of rice cultivars subjected to common cooking processes by making different products during 20042006. Cultivars were also assessed for their comparative nutrition. Analysis of rice grain showed appreciable amount of sodium (155mg kg), zinc (37.5mg kg), phosphorus (381 mg kg), potassium (1908 mg kg ) and copper (3.29 mg kg). Variation among varieties in respect of nutrients and phytic acid was found nonsignificant (P>0.05). Soaking and boiling processes caused significant (P<0.05) decrease in phytic acid, sodium and phosphorus contents in all varieties. Cooking process decreased the concentration of phytic acid, potassium and zinc. Among selected minerals, potassium was found to be highest (1908 mgkg-1). Phosphorus, sodium and zinc were also present in appreciable amounts i.e. 381, 155 and 37.5 mg kg respectively. Phytic acid was reduced by 26% due to boiling and 21% due to soaking for 30 minutes.