Abstract:
Rice is one of the primary dietary staple foods that is consumed by people all over the world. Even though pigmented Hassawi rice has been historically produced in the Al-Hassa region of Saudi Arabia, yet there is a lack of extensive studies comparing the metabolic profile and nutritional quality of cooked and uncooked Hassawi rice with that of white rice. Hence, in our study, we have employed nuclear magnetic resonance , Gas chromatography and liquid chromatography coupled to mass spectrometry, along with other assays to compare the nutritional value and metabolomic profile of cooked and uncooked rice .

Bio:
MS STUDENT IN THE BESE DEPARTMENT