A study on the nutritional profile and sensory attributes of Myanmar’s finest rice cultivars under conventional cooking methods

Rice is a staple food in Myanmar, with varieties such as Paw San Hmwe and Emata valued for their distinct nutritional and sensory qualities. However, cooking methods can significantly influence nutrient retention and consumer acceptability. This study aimed to assess the effect of open-pot and electric rice cooker methods on the nutrient composition and sensory attributes of these two rice varieties. Proximate composition and micronutrient content were analysed before and after cooking, and nutrient retention was calculated. A paired t-test was used to compare nutrient composition before and after cooking within each variety, while a two-way ANOVA examined the effects of cooking method and rice variety on sensory properties. The results indicated that cooking led to reductions in carbohydrate, lipid, and protein content, with the extent of loss varying by method and variety. The open-pot method showed superior retention of protein and thiamine (p < 0.05), while the rice cooker enhanced carbohydrate retention (p < 0.05). Interestingly, calcium retention exceeded 100% in both varieties under rice cooker conditions, likely due to the leaching of minerals from water absorption. Paw San Hmwe consistently achieved higher sensory scores than Emata (p < 0.001), irrespective of cooking method, reflecting its genetic and physicochemical advantages. Despite nutrient losses, overall nutritional quality remained relatively stable across methods. These findings highlight the importance of cooking practices in determining nutrient outcomes and consumer preference. They further reinforce the premium status of Paw San Hmwe and contribute to understanding traditional food systems in the context of nutrition, culture, and health.