Influence of milling on the nutritional composition of bran from different rice varieties
- 38 Downloads
The nutritional composition of bran from four rice varieties namely, Jyothi/IR64, Basmati and Agonibora representing high amylose, intermediate amylose and waxy, respectively were evaluated with friction and abrasive mills at different degrees of milling (DOM). Fat and protein content of the bran inversely correlated to amylose content of rice variety. The fat and fibre contents reduced with increased DOM due to increasing starch influx from the endosperm. Abrasive milling produced bran with higher protein content and total dietary fibre, resulting in superior quality bran, while friction milling led to higher fat. Agonibora bran was found to be superior in terms of nutritional quality. Industrial milling resulted in higher protein content in bran, and Jyothi variety had a better amino acid profile.
KeywordsGrain Amylose Rice bran Nutritional composition Oryzanol Amino acids
Authors thank K. Govindaraju, for his help in amino acid analysis. CK acknowledges Indian Council of Medical Research, New Delhi, India for the award of the fellowship.
Compliance with ethical standards
Conflict of interest
The authors declare that they have no conflict of interest.
- AOAC (2016) Official methods of analysis of AOAC international, 20th edn. Association of Official Analytical Chemists, MarylandGoogle Scholar
- Cagampang GB, Cruz LJ, Espiritu SG, Santiago RG, Juliano BO (1966) Studies on the extraction and composition of rice proteins. Cereal Chem 43:145–155Google Scholar
- Deepa C, Singh V (2010) Shelling, milling, nutritional and functional properties of selected rice varieties. Oryza 47:110–117Google Scholar
- FAO. Food and Agriculture Organization of the United Nations (1992) The anatomy and physical properties of the rice grain. In: Semple RL, Hicks PA, Lozare JV, Castermans A (eds) Towards integrated commodity and pest management in grain storage. A REGNET (RAS/86/189) publication in collaboration with NAPHIRE, RomeGoogle Scholar
- FAO. Food and Agriculture Organization of the United Nations (2013) Dietary protein quality evaluation in human nutrition. In: Report of an FAO expert consultation. FAO Food and Nutrition Paper- 92, RomeGoogle Scholar
- IRRI. International Rice Research Institute. Philippines. Rice Milling. http://www.knowledgebank.irri.org/ericeproduction/PDF_&_Docs/Teaching_Manual_Rice_Milling.pdf. Accessed 5 Sept 2017
- Orthoefer FT (1996) Rice bran oil. In: Hui YH (ed) Bailey’s industrial oil and fat products, 5th edn. Wiley, New York, pp 393–409Google Scholar
- Rosniyana A, Hashifah MA, Norin SS (2007) The physico-chemical properties and nutritional composition of rice bran produced at different milling degrees of rice. J Trop Agric Food Sci 35:99–105Google Scholar
- Seetharamaiah GS, Prabhakar JV (1986) Oryzanol content of Indian rice bran oil and its extraction from soap stock. J Food Sci Technol 23:270–273Google Scholar
- Sotelo A, Sousa V, Montalvo I, Hernandez M, Hernandez-Aragon L (1990) Chemical composition of different fractions of 12 Mexican varieties of rice obtained during milling. Cereal Chem 67:209–212Google Scholar
- Srivastava AK, Jaiswal HK (2013) Grain characteristics and cooking quality of indigenous aromatic and non-aromatic genotypes of rice (Oryza sativa L.). Int J Sci Res Rev 2:36–41Google Scholar