Nutritional Composition and Heavy Metal Profile of Nigerian Rice Varieties

ADEYEYE, Samuel Ayofemi Olalekan^*1,2, Bolaji, Olushola Timothy³, Abegunde, Titilope Adebusayo³, Idowu-Adebayo, Folake^{4, 5}, Tiamiyu, Hussana Kehinde⁶, Adebayo-Oyetoro, Abiodun Omowonuola⁷

¹Department for Management of Science and Technology Development, Ton DucThang University, Ho Chi Minh City, Vietnam.

²Faculty of Environment and Labour Safety, Ton DucThang University, Ho Chi Minh City, Vietnam.

³Department of Food Technology, Lagos State Polytechnic, Ikorodu, Nigeria.

⁴Department of Food Science & Technology, Federal University, Oye-Ekiti, Nigeria.

⁵Food Quality and Design Group, Wageningen University and Research, the Netherlands.

⁶Department of Home Science, Aminu Sale College of Education, Azare, Bauchi, Nigeria.

⁷Department of Food Technology, Yaba College of Technology, Lagos, Nigeria.

Corresponding Author Email: samuel.adeyeye@tdtu.eduvn

This study was carried to assess the nutritional composition and heavy metal profile of Nigerian rice varieties. A total of one hundred samples consisting of twenty five samples each of four varieties of white unpolished Nigerian local rice Oryzaglaberrima (Ofada rice, Abakaliki rice, Ekpoma rice and Igbimo rice) were purchased from Ofada in Ogun State, Nigeria. Flour samples produced from the rice varieties were evaluated for nutritional (proximate, amino acids and vitamins profile analyses) qualities and heavy metal profile. Results showed (P≤0.05) that the protein contents in % ranged from 6.72±0.05 – 6.93±0.06% while the concentration (μg/g) of Ar, Pb and Cd ranged from1.30±0.05 to 1.45±0.05, 0.89±0.02 to 0.98±0.04 and 1.12±0.01 to 1.30±0.03, respectively.The protein contents were relatively high, although, all the four Nigerian rice varieties were deficient in lysine; arginine and methionine while the non-essential amino acids glycine and glutamic acid, although lysine and methionine were detected in very low quantities.The quantity of heavy metals obtained in the four Nigerian rice varieties flour samples were generally below the maximum acceptable limits and therefore constitute health risk to the consumers.

Amino Acids; Heavy Metals; Nutrients; Rice

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