The Nutritive Value of Rice Bran and Its Utilization in Bread Supplementation | ||
| Kufa Journal for Agricultural Science | ||
| Article 1, Volume 4, Issue 2, December 2012, Pages 30-37 | ||
| Abstract | ||
| Abstract The goal of study was to evaluate the nutritive Value of rice bran through its approximate analysis, amino acids composition, fatty acids content and important minerals content.Iraqi local rice(Amber) was used, chemical analysis were conducted according to official methods. Fatty acids were determined by GLC, minerals were estimated by atomic absorption method. Bread supplementation with 5,10,15% of rice bran were tried with experimental loaf. Results showed that rough rice milling produced about 7% by weight bran. This by product was rich in protein(13%),oil(18%),fiber(9%),and ash (10.3%).Also the a.a composition of protein was rich in essential a.a .Rice bran oil was rich in essential unsaturated fatty acids(oleic 30%,linoleic44.5%).Sensory evaluation proved its acceptability as bread supplemement especially the 5% supplement .This results refer that rice bran was a good nutritive supplement to bread | ||
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