Comparison of Nutritional and Physicochemical Quality of Rice Under Organic and Standard Production Systems

Abstract

Growing interest in sustainable agriculture has prompted this study aiming to evaluate nutritional content of rice grain produced from an organic production system. Here, we grew nine quality rice cultivars under organic methods in the wet and dry seasons, and the nutritional values, grain quality, and physiological parameters were compared with respective cultivars grown under the standard cultivation method (SCM). Obtained results revealed that the yield and plant height were lower, but tillering capacity was higher, in the organic field compared with the standard one. The organic crop showed significantly lower contents of protein and phytate compared with reference values under the SCM. Antioxidative capacity and its responsible phytochemicals such as phenolics, flavonoids, and γ‐oryzanol were also significantly higher under organic cultivation than under the SCM. Among physicochemical characteristics, apparent amylose content, gel consistency, and area and perimeter of grain were also higher in the organic crops, but hulling quality, milling quality, head rice recovery, and all other cooking qualities were at par. Higher crude oil and lower total protein content of rice bran were observed in the organic crop, but ash, fiber, and moisture contents did not vary significantly in these two cultivation systems.