Research Reports

Nutrient Value of 53 Laos Local Black Rice varieties

Lao PDR collected Rice germplasm more than 14,000 accessions of rice germplasm; more than 400 acc were black rice. This study selected 53 accessions of black rice (BR) representative from northern, central and southern part of Lao PDR and 3 standard check were used (Kay Noi leuang, Homnangnouan, TDK5). The main objective of this study was to evaluate genetic diversity, nutrient value and other important minerals, vitamine A, and waxy gene. The experiments were conducted during 2004-2007 at International Rice Research Institute (IRRI) and Khone Kean University (KKU). The results showed that the nutrient value (such as: Fe, Ca, Mg, Mn, Zn, P, K, S, vitamin A (β-carotene and lutein) and γ-oryzanol) were very different between brown rice and milled rice. In brown rice P and K has the highest concentration and the second highest is Mg; the other elements were very low. The nutrient value in the brown rice is higher than in the milled rice, because most of the nutrient were located in the pericarp (bran) layer. Most of BR varieties are good eating quality, soft to medium soft. Four BR varieties are quite hard (LG8140, LG 5448, LG3302, LG7206), because they had amylose content higher than 10%. The amylose content of 53 BR varieties were ranged from 6.54-21.24%


Dr. Chay Bounphanousay, Prof. Dr. Prasit Chaysil. Dr. M. Fitzgerald and Dr. N. R. Sackville Hamilton