Table 3.
Protein content of various milled fractions obtained during successive abrasive milling of different rice varieties
| Rice fractions | Jyothi | IR64 | Basmati | Agonibora | ||||
|---|---|---|---|---|---|---|---|---|
| DOM (%) | Protein content (%) | DOM (%) | Protein content (%) | DOM (%) | Protein content (%) | DOM (%) | Protein content (%) | |
| Brown rice | 0 | 9.46 ± 0.00 | 0 | 8.03 ± 0.06 | 0 | 9.52 ± 0.00 | 0 | 9.62 ± 0.07 |
| Bran | 0–5.7 | 16.54 ± 0.00 | 0–5.7 | 16.49 ± 0.00 | 0–5.3 | 19.20 ± 0.06 | 0–5.6 | 19.26 ± 0.00 |
| Endosperm | ||||||||
| Sub-aleurone | ||||||||
| 5.7–7.8 | 19.37 ± 0.06 | 5.7–7.6 | 16.62 ± 0.06 | 5.3–7.1 | 22.00 ± 0.06 | 5.6–7.3 | 22.43 ± 0.07 | |
| 7.8–10.4 | 18.38 ± 0.06 | 7.6–10.2 | 16.29 ± 0.06 | 7.1–9.8 | 21.96 ± 0.00 | 7.3–10.6 | 22.03 ± 0.07 | |
| 10.4–13.2 | 17.79 ± 0.06 | 10.2–12.0 | 16.04 ± 0.00 | 9.8–11.4 | 19.77 ± 0.00 | 10.6–12.8 | 20.30 ± 0.07 | |
| 13.2–22.4 | 13.90 ± 0.00 | 12.0–17.3 | 13.01 ± 0.00 | 11.4–17.4 | 18.62 ± 0.13 | 12.8–21.3 | 13.79 ± 0.07 | |
| Starchy endosperm | ||||||||
| 22.4–25.4 | 12.34 ± 0.06 | 17.3–24.0 | 8.77 ± 0.06 | 17.4–24.1 | 14.25 ± 0.06 | 21.3–26.0 | 10.22 ± 0.07 | |
| 25.4–100 | 7.80 ± 0.13 | 24.0–100 | 5.79 ± 0.00 | 24.1–100 | 6.81 ± 0.06 | 26.0–100 | 6.87 ± 0.00 | |
Values are expressed as mean ± standard deviation