Table 3 Aminoacid profile (in %) of BPT 2841 in comparison with traditional black rice variety Burma black and and non-pigmented rice variety BPT 5204.

From: Nutritional and cooking quality superiority of black rice genotype BPT 2841 with enhanced lysine content

S.No

Name of the Amino acid

Amino acid (%)

BPT 2841

Burma black

BPT 5204

1

Aspertate

7.490 ± 0.375d

6.910 ± 0.346e

8.030 ± 0.401c

2

Glutamate

12.840 ± 0.642e

14.690 ± 0.735d

17.380 ± 0.869c

3

Serine

8.810 ± 0.441a

9.020 ± 0.451a

8.560 ± 0.428a

4

Histidine

0.460 ± 0.023d

0.440 ± 0.022d

1.830 ± 0.092b

5

Glycine

8.390 ± 0.420a

7.340 ± 0.367b

5.280 ± 0.264c

6

Threonine

6.420 ± 0.321a

6.000 ± 0.300b

5.520 ± 0.276c

7

Arginine

1.310 ± 0.066c

1.370 ± 0.069c

5.770 ± 0.288a

8

Alanine

7.580 ± 0.379c

7.250 ± 0.363c

11.000 ± 0.550b

9

Tyrosine

8.990 ± 0.450a

9.070 ± 0.454a

1.630 ± 0.082d

10

Cystine

1.680 ± 0.084c

2.550 ± 0.128b

3.060 ± 0.153a

11

Valine

5.750 ± 0.288a

5.360 ± 0.268b

5.070 ± 0.254b

12

Methionine

4.240 ± 0.212a

4.040 ± 0.202a

1.640 ± 0.082d

13

Phenylalanine

2.730 ± 0.137d

2.470 ± 0.124e

4.150 ± 0.208a

14

Isoleucine

3.780 ± 0.189a

3.920 ± 0.196a

4.150 ± 0.208a

15

Leucine

3.380 ± 0.169d

3.870 ± 0.194c

9.710 ± 0.486a

16

Lycine

6.160 ± 0.308a

5.440 ± 0.272b

2.860 ± 0.143d

17

Hydroxy Proline

2.240 ± 0.112c

1.890 ± 0.095d

4.360 ± 0.218a

  1. Different letters indicate significant differences between varieties (p < 0.05).
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