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

Context: Rice is indeed a staple food in many parts of the world, including Bangladesh. This research aimed to evaluate the two essential vitamin levels in different processed rice sunned, parboiled, cooked sunned, cooked parboiled, and washed cooked rice.

Objective: The study focused on analyzing the thiamine (vitamin B) and riboflavin (vitamin B) contents in 10 different varieties of paddy samples grown in the Kurigram district of Bangladesh.