The physico-chemical properties and nutritional composition of rice bran produced at different milling degrees of rice

A. Rosniyana, M.A. Hashifah and S.A. Shariffah Norin

Abstract

Rice bran was produced by milling the paddy variety MR 220 at different milling degrees (MD) namely 2, 4, 6 and 8%. The proximate content and the effect of different MD on nutritional content and physico-chemical properties of rice bran were studied. The chemical composition of rice bran was significantly affected by the milling process. Among the samples evaluated, rice bran produced at 8% MD had the lowest protein, fat and crude fibre contents. Mineral content was highest for rice bran produced at 6% MD, while the highest vitamin content was found in rice bran produced at 2% MD. The study also indicated that all types of rice bran offer healthier benefits.

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