Nutrient content in selected commercial rice in Malaysia: An update of Malaysian food composition database

Abstract There is an increase need and demand to update Malaysian Food Composition Database (FCD) which was last updated in 1997. The current FCD program was designed to expand the quantity and improve the quality of the existing database. The present work was aimed to determine the nutrient content of commercial rice products from three rice varieties classified as raw and processed foods, namely Basmati, Siam, and Fragrant rice. A total of six brands from each type of rice were sampled from a local supermarket within Klang Valley. Analyses were carried out for 27 nutrients that include proximate (Energy, Water, Protein, Fat, Carbohydrate, Total Dietary Fibre, and Ash), minerals (Magnesium, Calcium, Sodium, Iron, Zinc, and Copper), water soluble vitamins (C, B1, B2, B3, B6 and B9), fat soluble vitamins (A and E), total sugar, fatty acids (total saturated fat, total monounsaturated fat and total polyunsaturated), trans fatty acids, and cholesterol. The three rice varieties were found to contain comparable nutrient levels except for vitamin C, B1, A, E and total sugar which were not detected in all samples. The fatty acid (total saturated, total monounsaturated, and total polyunsaturated) as well as transfatty acid were detected at very low levels. Cholesterol was not detected in all samples. These findings can be utilised in raising public awareness and assistance to better estimate nutrient contents and intake depending on the varieties of rice

Nutritional composition of selected commercial biscuits in Malaysia

The objective of this study was to determine the nutrient composition of selected commercial biscuits in Malaysia. A total of six brands from each type of biscuit (chocolate chip, corn, cracker with sugar, vegetable flavoured cracker, cream filled, oatmeal, shortbread and fully coated chocolate wafer) and five brands of wholemeal crackers were sampled from local supermarkets in the Klang Valley. The total energy content in commercial biscuits was ranging from 453.30 to 499.25 kcal/100 g. Carbohydrate was the major macronutrient in commercial biscuits ranging from 56.86 to 66.07 g/100 g. The highest protein content was found in the wholemeal crackers (9.92 g/100 g) and the lowest protein content was found in the cream filled biscuits (5.65 g/100 g). Fat content lay in the range of 16.89 to 25.75 g/100 g. The major minerals detected in biscuits were sodium, followed by calcium and magnesium. The vitamin content in A and E of the biscuits examined was almost comparable. Small quantities of trans fatty acids were detected in all biscuits in the range of 0.02 to 0.68 g/100 g. These findings indicate that Malaysian commercial biscuits are a good source of carbohydrate (34.12-39.64 g per serving), calcium (26.09-384.67 g per serving), magnesium (10.42-37.24 g per serving) and contain low proportion of trans fatty acids (0.01-0.41 g per serving)