Rice before milling has adequate nutritional value. This tend to reduced during milling for example, milling removes about 80 percent of thiamine from brown rice and thus casuign beriberi and other nutritional deficiencies. However, most rice consumers still prefer well milled rice since brown rice has a unfavorable chewier texture and flavour. Although the nutritional value of rice varies with different varieties soil fertility fertilizer applied and other environmental conditions the following trends still exist by comparison with other cereals low fat content after
removal of the bran, low protein content (7-10 percent) and high digestibility of protein
USA Federation, (2002).
Table 2: Chemical composition of white and brown grain milled rice
Nutrient Values per 100g edible portion
White |
Brown |
|
Proximate composition |
||
Water |
11.620 |
10.370 |
Energy (kcal) |
365.000 |
370.000 |
Energy (kg) |
1527.000 |
1548.000 |
Protein |
7.130 |
7.940 |
Fat (g) |
0.660 |
2.920 |
Carbohydrate(g) |
79.950 |
77.240 |
Fibre, total diectary(g) |
1.3000 |
3.5000 |
Ash(g) |
0.640 |
1.530 |
Minerals |
||
Calcium ca (mg) |
0.000 |
23.000 |
Iron, fe(mg) |
0.800 |
1.270 |
Zin(g) |
1.090 |
2.020 |
Vitamin |
||
vitamin C (mg) |
0.000 |
0.000 |
Thiamin (mg) |
0.070 |
0.401 |
Riboflavin (mg) |
0.049 |
0.013 |
Niacin (mg) |
1.600 |
5.091 |
Amino acids |
||
Glutanic acids |
1.389 |
1.389 |
Aspartic acids |
0.670 |
0.670 |
lysine |
02.58 |
0.258 |
Source:usda,1999.
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