Morphological, Proximate, Mineral, and Cooking Properties of Selected Rice (Oryza sativa L.) Varieties from Sabah, Malaysia

Background: Rice (Oryza sativa L.) is vital for food security in Malaysia, serving as both a staple food and an important source of nutrients. However, the nutritional and morphological characteristics of local rice varieties, particularly those cultivated in Sabah, remain underexplored. Methods: Six Sabah rice varieties, Tadong, Perang, Pandasan, Wangi, SST, and TQR (control) were analyzed for morphological, nutritional, and mineral composition. Morphological traits were determined through grain dimension analysis, proximate composition using AOAC methods, and mineral content by atomic absorption spectrophotometry to quantify potassium (K), phosphorus (P), calcium (Ca), iron (Fe), and sodium (Na). Results: All rice varieties exhibited medium grain length and slender shape. The 1000-grain weight differed significantly (17.10–21.50 g), with Tadong the highest and TQR the lowest. Light-colored varieties showed higher L* values, while pigmented types were darker. Cooking time ranged from 11 to 20 min, with SST cooking the fastest. Volume expansion after cooking varied significantly (3.10–3.91 cm³), with SST highest. Moreover, Perang had the highest protein and fat contents, whereas Tadong recorded the highest crude fiber and carbohydrate. K and P were the predominant minerals, while Na levels were low across varieties. Conclusion: Distinct varietal differences were observed, with Perang and Tadong showing superior nutritional profiles and SST exhibiting favorable cooking qualities. These findings highlight the potential of Sabah rice varieties to enhance dietary quality and strengthen Malaysia’s food and nutrition security.