Physical characteristics and the effect of soaking on mineral concentration in rice varieties associated with human health risks

Background. Rice is the staple food for more than half of world’s population and a major source essential minerals. The objective present study was to determine metal distribution in common rice types before after soaking physical properties kernel. consumption used calculate estimated daily intake (EDI), target hazard quotient (THQ) individuals. Materials methods. Seven different from northern Iraq were randomly selected several markets city Kalar, their chemical characteristics studied. evaluated possible health concerns associated with consumption. Finding out impact on minerals another goal this investigation. Inductively Coupled Plasma Optical Emission Spectroscopy prepare examine samples elements interest. Results. Mahmud’s had longest grain length, while Kurdish shortest. All varieties tested long slender grains except Saman rice. ash moisture content ranged 0.29 0.39% 3.09% 5.9, respectively. zinc 23.6 15.6 mg/kg, highest values found Gulbahar lowest iron manganese 8.1 mg/kg 14.3 3.5 13.2 Soaking one hour reduced mineral content, potassium by 40% 50% aluminum water uptake ratios Russia between 1.39 1.6 35°C, 1.38 1.71 50°C, 1.42 1.72 60°C, EDI indicate that all below WHO/FAO limits, HI THQ did not exceed unity. Conclusion. It clear primary necessary minerals; however, balanced, varied diet should be adopted fulfil human body’s nutritional needs. risk assessment potentially excessive ingestion certain through suggests concentrations Mn, Zn, Mg some exceeded reference oral dose adults children.