Evaluation of thiamine and riboflavin in different varieties of rice grown in Kurigram district, Bangladesh

These findings provide valuable insights into the impact of processing methods, such as parboiling and steaming, on the thiamine and riboflavin contents in rice. The results suggest that parboiled rice may be a preferable choice for individuals seeking higher thiamine content in their diet, while sunned rice may contain higher levels of riboflavin. The results shed light on the nutritional profiles of different rice varieties and highlight the potential impact of processing techniques on the vitamin content of rice.