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Indian Journal of Agricultural Biochemistry
Year : 2017, Volume : 30, Issue : 2
First page : ( 189) Last page : ( 194)
Print ISSN : 0970-6399. Online ISSN : 0974-4479.
Article DOI : 10.5958/0974-4479.2017.00031.4

Chemical Composition and Phytochemicals of Bran of a Few Rice Varieties of Assam

Das Jutika*, Kandali R, Sharma TC

Department of Biochemistry & Agricultural Chemistry, Assam Agricultural University, Jorhat-13, Assam, India

*Author for correspondence: Email: jutidas5@gmail.com

Online published on 22 January, 2018.

Abstract

With an aim to value addition of rice bran, an underutilized by-product of rice, the potentiality of developing food grade material for human consumption was analysed. Moreover, the quality and quantity of rice bran oil was also evaluated in different types of rice viz. aromatic rice, waxy rice, deep water rice, non-waxy, traditional and improved rice varieties of Assam. Among the nutritional components analysed, crude protein content ranged from 12.56 to 15.57% (CD0.05=0.35). Bran of aromatic rice varieties showed higher crude protein content. The total carbohydrates content varied between 35.80 to 38.80%. The crude fibre was observed between 6.84 to 10.82%. Among minerals, iron content was higher in deepwater rice varieties followed by aromatic rice varieties. On the other hand, Birohi, a non-waxy traditional rice variety showed high content of sodium, phosphorus, calcium & zinc. This variety also had highest bran oil yield (19.73%) with higher saponification value. Fatty acid analysis of this oil revealed that oleic, linoleic and palmitic acid were the major fatty acids. Among the antrinutritionl factors analysed, total phenol content was observed high in waxy rice variety Gheu Bora while phytate phosphate content was high in deep water rice variety Tulashi Bao. The variety chalk hao, a black rice variety showed high tannin content (50.43 mg/100g).

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Keywords

Rice bran, bran oil, nutritional components, antrinutritional factors.

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