Abstract
Brown rice (variety IR32), bran, and polish had higher protein content and lysine content in protein than milled rice. Nitrogen balance in growing rats showed that brown rice had lower true digestibility, but similar biological value and NPU as milled rice. Undermilled rice had similar true digestibility, but higher biological value and NPU than milled rice. Bran and polish had lower true digestibility, but higher biological value than brown and milled rice, but polish had higher NPU than bran and the three other milling fractions. The percentage of digestible energy in the rats was lowest for bran.
This is a preview of subscription content, log in via an institution to check access.
References
Association of Official Analytical Chemists (1970) Official methods of analysis, 11th edn. Washington DC: AOAC
Betschart AA (1981) Protein content and quality in cereals and selected cereal foods [abstr]. Cereal Foods World 26:488
Dubois M, Gilles KA, Hamilton JK, Rebers PA, Smith F (1956) Colorimetric method for determination of sugar and related substances. Anal Chem 28:350–356
Duncan DB (1955) Multiple range and multipleF tests. Biometrics 11:1–42
Eggum BO (1973) A study of certain factors influencing protein utilization in rats and pigs. Copenhagen: National Institute of Animal Science publ no. 406, 173 pp
Eggum BO, Juliano BO (1973) Nitrogen balance in rats fed rices differing in protein content. J Sci Food Agric 24:921–927
Eggum BO, Resurreccion AP, Juliano BO (1977) Effect of cooking on nutritional value of milled rice in rats. Nutr Rep Int 16:649–655
Goering HK, Van Soest PJ (1970) Forage fiber analysis. USDA Agric Handbook 379. Washington DC: USDA
Harland BF, Oberleas D (1977) A modified method for phytate analysis using ionexchange procedure: application to textured vegetable proteins. Cereal Chem 54:827–832
Inglett GE, Falkehag SI (1979) Dietary fibers: chemistry and nutrition. New York: Academic Press, 285 pp
Juliano BO (1972) The rice caryopsis and its composition. In: Houston DF (ed) Rice chemistry and technology. St Paul MN: Am Assoc Cereal Chemists, pp 16–74
Kanaya K, Yasumoto K, Mitsuda H (1976) Pepsin inhibition by phytate contained in rice bran. Eiyo To Shokuryo 29:341–346
Kik MC (1965) Nutritional improvement of rice diets and effect of rice on nutritive value of other foodstuffs. Univ Arkansas Agric Exp Stn Bull 698, 24 pp
Maki Z, Tashiro M, Sugihara N, Kanamori M (1980) Double-headed nature of a trypsin inhibitor from ice bran. Agric Biol Chem 44:953–955
Pellett PL, Young VR (ed) (1980) Nutritional evaluation of protein foods. UN Univ World Hunger Programme Food Nutr Bull Suppl 4, 154 pp
Resurreccion AP, Juliano BO, Tanaka Y (1979) Nutrient content and distribution in milling fractions of rice grain. J Sci Food Agric 30:475–481
Selvendran RR, March JF, Ring SG (1979) Determination of aldoses and uronic acid content of vegetable fiber. Anal Biochem 96:282–292
Miller DS, Payne PR (1959) A ballistic bomb calorimeter. Br J Nutr 13:501–508
Takahashi T, Yamada N, Iwamoto K, Shimabayoshi Y, Izutsu K (1973) Some properties and characterization of rice seed hemagglutinin. Agric Biol Chem 37:29–36
Tanaka K, Ogawa M, Kasai Z (1977) The rice scutellum. II. A comparison of scutellar and aleurone electron-dense particles by transmission electron microscopy including energy-dispersive X-ray analysis. Cereal Chem 54:684–689
Eggum BO, Alabata EP, Juliano BO (1981) Protein utilization of pigmented and nonpigmented brown and milled rice by rats. Qual Plant Plant Foods Hum Nutr 31 175–179
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Eggum, B.O., Juliano, B.O. & Maningat, C.C. Protein and energy utilization of rice milling fractions by rats. Plant Food Hum Nutr 31, 371–376 (1982). https://doi.org/10.1007/BF01094048
Received:
Revised:
Issue Date:
DOI: https://doi.org/10.1007/BF01094048