Chemical Composition of Brown Rice Grains from Organic Farming in Nakhon Ratchasima Province

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Abstract

This research was conducted to study the chemical composition of brown rice grains which were produced in organic farming system. There were 5 varieties of rice; Hom Dong, Leuang Patew,        Pa-yah Leum Gaeng, Riceberry, and Khao Dawk Mali 105, were grown at Rai Chaowalit Organic Farm, Moo 3, Si Suk subdistrict, Chakkarat district, Nakhon Ratchasima province. The chemical compositions of brownrice grains; percent of protein, carbohydrates, fat, ash, calcium, and phosphorus, were analyzed. The lab results were analyzed by the variation (ANOVA) with a complete randomized design (CRD), and the mean values of the chemical compositions of the rice varieties were compared by the LSD method. The results showed that some chemical contents (e.g. protein, carbohydrates, fat, ash, moisture, and phosphorus)         of rice grains were statistically significant (p<0.01). Riceberry variety had the highest amount of protein and carbohydrates, followed by Hom Dong, Leuang Patew, Pa-yah Leum Gaeng, and Khao Dawk Mali 105 varieties, respectively. While, Khao Dawk Mali 105 variety had the lowest fat. In addition, there was no statistically significant amount of calcium (p>0.05). Furthermore, the chemical composition of brown rice grains in organic farming system was comparable to the chemical composition of brown rice grains in chemical farming system. The results of this research may help the consumers choose the proper rice varieties for eating or for other purposes; such as, making flour, dessert, noodles, and animal feeds.