Elemental Content and Properties Change of Akre Rice After Harvesting Process in Kurdistan Region.

Younis, Bawer Jamil; Taha, Safea Sabir; Karim, Zida Muhammed; Essa, Zeen Tahsin

Rice is considered one of the main nutritional foods in the world, generally in Asian countries especially in the Kurdistan region widely consumed as a stable food. This research provided essential engineering data on the physical properties of Akre- Duhok rice during the harvesting stages 3,5 and 6 months. Some physical properties of rice throughout the three stages of harvesting were observed and compared. The average length, width, thickness, elongation, arithmetic mean diameter, geometric mean diameter, equivalent diameter, surface area, volume, sphericity and aspect ratio were 5.466 ± 0.26 to 5.766 ± 0.87mm, 1.823 ± 0.13 to 1.993 ± 0.13mm, 2.876 ± 0.18 to 2.906 ± 0.14mm, 0.503 ± 0.09 to 0.526 ± 0.03 mm, 3.436 ± 0.06 to 3.530 ± 0.26 mm, 3.106 ± 0.22 to 3.296 ± 0.30 mm, 3.230 ± 0.61 to 3.533 ± 0.42 mm, 30.463 ± 4.29 to 32.19 ± 2.18 mm², 33.210 ± 6.60 to 35.336 ± 7.04 mm³, 0.543 ± 0.06 to 0.576 ± 0.01%, and 0.313 ± 0.04 to 0.353 ± 0.02 respectively. On the other hand, the composition of 13 elements of Kurdish rice was determined by employing inductively coupled plasma mass spectrometry (ICP-MS). The obtained results indicated that there was a significant difference among the samples, the highest amount of minerals was stated in Al was 10.52 ± 2.53 mg/kg in sample A, Ca and K were 380.95 ± 2.71and 868.41 ± 2.18 mg/kg in sample B respectively and Mg was 303.77 ± 2.49 mg/kg in sample C, while rice grains had zero mg/kg content of each Pb, Cd and Na. Moreover, the minimum quantity of minerals was Cu and Se that ranged between 0.93 ± 0.03 to 3.52 ± 0.04 and 0.05 ± 0.03 to 0.26 ± 0.03 mg/kg, respectively.

Journal of Kirkuk University for Agricultural Sciences, 2023, Vol 14, Issue 4, p145

2221-0482

Academic Journal

10.58928/ku23.14413