Research Article

Asian Journal of Dairy and Food Research, volume 37 issue 1 (march 2018) : 77-80

Nutrient composition of full fat and defatted rice bran

Neeta Kumari, Neelam Khetarpaul, Vinita, Priyanka Rani

Affiliations

¹Department of Foods and Nutrition, I.C. College of Home Science, CCS Haryana Agricultural University, Hisar-125 004, Haryana, India.

Submitted04-07-2017|
Accepted13-12-2017|
First Online 16-03-2018|
doi 10.18805/ajdfr.DR-1277

Cite article:- Kumari Neeta, Khetarpaul Neelam, Vinita, Rani Priyanka (2018). Nutrient composition of full fat and defatted rice bran. Asian Journal of Dairy and Food Research. 37(1): 77-80. doi: 10.18805/ajdfr.DR-1277.

ABSTRACT

The present investigation was conducted to evaluate the nutrient composition of full fat/defatted rice bran. The content of crude protein, crude fiber, ash, total carbohydrates and total dietary fiber of full fat and defatted rice bran were 11, 13.80; 10.90, 13.10; 9.20, 11.60; 49.92, 61.46; 21.63, 24.50 per cent, respectively. The amount of total Ca, P, Mg, Fe and K of full fat and defatted rice bran were 69.23, 69.80; 1331, 1345; 798, 826; 32.80, 33.31 and 1435, 1456 mg per 100g, respectively. The protein digestibility of full fat rice bran (65.86%) was less as compared to that of defatted rice bran (66.56%). Defatted rice bran had 6.21 mg available iron and 17.57 mg available calcium per 100g which were significantly (P<0.05) higher than those of full fat rice bran. Because of removal of fat, the relative amounts of other nutrients changed proportionately in defatted rice bran.

KEYWORDS

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Research Article

Nutrient composition of full fat and defatted rice bran

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