Structural and nutritional profiling of selected elite non-Basmati aromatic rice varieties

There is a growing global demand for non-Basmati, short-grain Indian aromatic rice varieties, which are prized for their distinctive aroma, delicacy, and cultural significance. West Bengal, India, is home to several high-quality indigenous aromatic rice (IAR) varieties that remain insufficiently characterized, particularly with respect to their nutritional composition and grain microstructure. In this study, seven IAR varieties—‘Badshabhog’, ‘Gobindobhog’, ‘Harinkhuri’, ‘Kataribhog’, ‘Kalonunia’, ‘Radhunipagol’, and ‘Tulaipanji’—were comprehensively evaluated for their morphological, structural, and biochemical traits using advanced analytical tools, including Field Emission Scanning Electron Microscopy (FE-SEM), Energy Dispersive X-ray Spectroscopy (EDS), Atomic Absorption Spectroscopy (AAS), and Gas Chromatography–Flame Ionization Detection (GC-FID). Nutritional profiling revealed substantial variability in protein, amino acid, and mineral contents, highlighting their potential to address dietary micronutrient deficiencies. ‘Tulaipanji’ exhibited the highest protein content (8.28%), while ‘Kalonunia’ recorded the highest total amino acid content (65.88 g/kg). Essential amino acids were notably abundant in ‘Kalonunia’, ‘Radhunipagol’, and ‘Tulaipanji’. Among micronutrients, ‘Badshabhog’ emerged as a high-iron variety (32.3 mg/kg), whereas ‘Tulaipanji’ contained the highest zinc content (23.0 mg/kg). The key aromatic compound, 2-Acetyl-1-Pyrroline (2-AP), was detected at the highest levels in ‘Kalonunia’ (0.379 mg/kg), followed by ‘Gobindobhog’ (0.332 mg/kg). This comprehensive characterization underscores the structural, aromatic, and nutritional richness of West Bengal’s IAR varieties and strengthens their potential for global recognition, conservation, and value addition in the food and nutrition sector.