Proximate Approaches and Dietetic Comparison of Bt and Non Bt (Basmati) Rice Samples

Ayesha Alam*, Faiza Anum, Khajista Jabeen, Zeeshan Javed, Saira Khan, Shoaib Kabir and Shahid Raza

Abstract

Trend of GM crops has drastically amplified since couple of years. Global production status has shown that over 52 million ha in urban areas is comprised of GM crops. Apart from economic importance and future demands, there is a huge concern regarding nutritional content of genetically engineered plants. Amongst all, Bt rice is well-known as a domestic cereal and its increased demand has forced to enhance the rice production. Pest attack has reduced rice production that is why Bacillus thuringiensis variety of rice has been introduced. The current research has been conducted to equate dietetic measures of Non Bt basmati with Bt variety that both are cultivated in Pakistan’s agricultural land. Proposed protocol for proximate analysis was AOAC method where statistically analyzed studied parameters (fat, fiber, ash, protein, moisture) illustrated HO is less than P value that proposed minor alterations in proximate configuration of both rice varieties such as (fat 2.90%, fiber 2.20%, ash 3.10%, protein 9.20%, moisture 10.80%) in Bt Rice While (fat 2.65%, fiber 2.40%, ash 2.80%, protein 9.30%, moisture 11%) in Non Bt Rice. Visible difference was found in result of elemental analysis of two varieties. Elemental content such as Ca 0.013, Mg 023, were less in Bt rice in contrast to Basmati (non Bt) rice. During the present study it was concluded that foreign gene insertion cannot affect proximity of variety but it can change elemental content of rice variety.