Nutritional Values and Bioactive Properties of Breakfast Porridges Based on Selected Sri Lankan Traditional Rice Varieties

DOI: 10.22161/ijeab.104.7

Abstract:
Uncovering the nutritional values, bioactivities and health benefits of traditional rice based porridges has become crucial in order to prevent the non-communicable diseases as well as to build a healthy generation. This study was conducted to determine the range of nutrients and bioactive properties of porridges of madathawalu (MWP), kaluheenati (KHP), mixed rice of sudu heenati, goda heenati, masuran, and dikwee (MXP) and special traditional porridge (STP). The water, nitrogen, crude fat and ash contents of porridges ranged from 93.3±0.2% - 96.9±0.2%, 1.6±0.1% - 1.9±0.2%, 1.9±0.2% - 2.8±0.2% and 1.6±0.2% - 2.0±0.1% respectively. STP possessed the highest amount of Mg, K, Ca, Mn, and Fe contents. The prominent fatty acids in the porridges were oleic, palmitic, and linoleic acids. The polyphenolic contents of porridges were 8.24±0.2 - 13.24±0.3 mg gallic acid equivalents/g. The order of antioxidant capacity of porridges was MWP > KHP > MXP > STP. Consumption of Sri Lankan traditional rice-based porridges may play a vital role in providing a balanced, nutrient rich healthy diet.

Keywords:
Antioxidants, fatty acid, phenols, porridges, proximate composition, Sri Lankan traditional rice.

Article Info:
Received: 06 Jun 2025; Received in revised form: 03 Jul 2025; Accepted: 09 Jun 2025; Available online: 15 Jul 2025

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