NUTRITIONAL VALUE/ COMPOSITION OF MILLED RICE

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

Source:usda,1999.