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Protein utilization of pigmented and nonpigmented brown and milled rices by rats

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Abstract

The protein of pigmented brown rices had similar lysine content as that of nonpigmented brown rices, but it was less digestible in rats. Because of higher biological value, only the purple rice, but not red rice, had lower net protein utilization than two nonpigmented rices. Milling, which removed bran-polish and reduced pigment and phenolic content, improved the digestibility of the pigmented rices.

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Authors and Affiliations

  1. Department of Animal Physiology and Chemistry, National Institute of Animal Science, Copenhagen, Denmark

    Bjørn O. Eggum

  2. Chemistry Department, The International Rice Research Institute, Los Baños, Laguna, The Philippines

    Enrique P. Alabata &  Bienvenido O. Juliano

Authors
  1. Bjørn O. Eggum
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  2. Enrique P. Alabata
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  3. Bienvenido O. Juliano
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Eggum, B.O., Alabata, E.P. & Juliano, B.O. Protein utilization of pigmented and nonpigmented brown and milled rices by rats. Plant Food Hum Nutr 31, 175–179 (1981). https://doi.org/10.1007/BF01094042

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  • DOI: https://doi.org/10.1007/BF01094042

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