Effect of parboiling and milling processing on chemical composition, and some nutritional values of two rice varieties [electronic resource].

Includes references.

Two rice varieties, Sakha 104 (Japonica) low amylose and IR28 (Indica) high amylose were parboiled to study the effect of parboiling treatment on chemical composition, antinutrition factors and In vitro protein digestibility of their brown and white products. The results of this study can be summarized as follows. The paddy rice of raw (IR28) had the highest percentage of broken grains and the lowest percentages of head rice and white rice as compared with (Sakha 104) variety, where parboiling process led to decrease the percentage of broken rice from 15.40 to 1.30% for the (Japonica) Sakha 104 rice variety and from 15.40% to 7.70% for Indica rice variety (IR28). In addition, parboiling process help to increase the head rice and white rice percentages. Furthermore, parboiling led to decrease the percentage of broken rice as well as increase the hardness of rice grains. Parboiling process lowered the percentage of the lipids, fiber and amylose in rice. Whereas, it increased the ash and minerals content in white rice samples. Parboiling process showed a considerable decrease in antinutritional factor. On contrary, the In vitro protein digestibility of the different rice samples by such process was increased.

Summary in Arabic.

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