Characterisation of Bario Rice Flour Varieties: Nutritional Compositions and Physicochemical Properties

Gluten-free grains have been intensively studied as alternatives to wheat flour. Bario rice, an indigenous crop from Sarawak, Malaysia, is noted for its excellent aroma and taste. This research examined the nutritional physicochemical properties of rice flour variations. Four varieties—Bario Adan Halus (white), Tuan (brown), Celum (black), Merah Sederhana (red)—were analysed against reference sample. The results revealed samples containing moisture contents 8.35% 8.69%, ash 0.27% 1.25%, crude protein 6.89% 9.43%, fat 0.16% 2.45%, fibre 0.21% 0.87%, carbohydrate 79.17% 82.13%. All contains high amylose (26.67% 36.52%), which positively impact loaf volume. water absorption capacity (1.20 g/g 1.26 g/g) all shows no significant difference (p > 0.05). swelling was significantly < 0.05) in non-pigmented In contrast, pigmented presented a greater solubility index than gelatinisation onset (71.43 °C 76.49 °C) peak (77.03 79.56 temperature were lower those control Higher enthalpy by (1.23 J/g 2.59 J/g) (0.79 J/g). Retrogradation (42.65 50.79 °C), (53.64 56.15 temperatures, (0.19 0.87 compared with control. suggests that has potential use gluten-free bread mainly due relevant carbohydrates, proteins, amylose, capacity.