Fortified and Unfortified Rice Flours: A Comparative Evaluation of Nutritional Composition and Functional Characteristics

Abstract

Aims: To compare the nutritional (moisture, starch, crude fiber, iron, Vitamin B₁₂) and functional properties (foaming capacity, pH, water and oil holding capacity, swelling power) of fortified versus unfortified rice flours, and evaluate the impact of fortification on enhancing nutritional value. Study Design: Completely Randomized Design (CRD). Place & Duration of Study: Department of Community Science, College of Agriculture, Vellayani, Thiruvananthapuram, Kerala, India; December 2024 – April 2025. Methodology: Fortified rice samples were obtained from the Public Distribution System and unfortified rice from the local market. Both samples were milled into flour and analyzed using standardized analytical procedures: moisture by AOAC oven-drying; crude fiber via acid-alkali digestion; total starch by acid hydrolysis and Fehling's titration; iron by dry ashing and spectrophotometry; and Vitamin B₁₂ by UV-Visible spectrophotometry. Functional tests included foam volume (manual agitation method), pH (digital pH meter), water and oil holding capacities (Beuchat method), and swelling power (heating-centrifugation technique). Results: Fortified flour had significantly higher levels of iron and Vitamin B₁₂ (p < 0.01), slightly lower starch and crude fiber. Functional analysis demonstrated reduced foaming ability in fortified flour, unchanged water holding capacity, a decrease in oil holding capacity, and improved swelling power. Conclusion: Fortification significantly improves micronutrient levels without markedly impairing functional quality. Fortified rice flour is a viable intervention to enhance dietary micronutrient intake and its functional behavior supports incorporation into food systems.