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