Table 1.
Proximate analyses and specific comparisons for Rondo white, brown rice (BRR), and germinated brown rice (GBR) samples
| Sample | Moisture (g/100 g) | Crude protein (%) | Crude fat (%) | Crude fiber (%) | Ash (g/100 g) | Carbs (g/100 g) | Phytic acid (%) |
|---|---|---|---|---|---|---|---|
| Paddy a | (14.0) | 5.8–7.7 | 1.5–2.3 | 7.2–10.4 | 2.9–5.2 | 64–73 | 0.18–0.21 |
| White a | (14.0) | 6.3–7.1 | 0.3–0.5 | 0.2–0.5 | 0.3–0.8 | 77–89 | 0.02–0.07 |
| White b | 11.62 | 7.13 | 0.66 | 1.3 | – | 79.95 | – |
| WR Rondo c | 11.49 ± 0.03a d | 6.60 ± 0.04b | 1.19 ± 0.06b | 0.83 ± 0.12a | 0.86 ± 0.01b | 79.03 ± 0.09a | 0.37 ± 0.01b |
| Brown a | (14.0) | 7.1–8.3 | 1.6–2.8 | 0.6–1.0 | 1.0–1.5 | 73–87 | 0.13–0.27 |
| Brown b | 11.80 | 7.54 | 3.20 | 3.6 | – | 76.25 | – |
| BRR Rondo | 11.97 ± 1.74a | 7.41 ± 0.25a | 3.59 ± 0.50a | 1.39 ± 0.61a | 1.38 ± 0.03a | 74.25 ± 1.08b | 0.81 ± 0.07a |
| GBR Rondo | 37.08 ± 0.57* | 5.41 ± 0.17* | 2.48 ± 0.12* | 1.43 ± 0.37 | 0.81 ± 0.02* | 52.78 ± 0.39* | 0.23 ± 0.06* |
Proximate analyses as reported for stored rice held at constant 14% moisture content, FAO, Tables 14 and 15, (http://www.fao.org/docrep/t0567e/T0567E08.htm).
USDA Nutrient Database for Standard Reference Legacy Release (NDB # 20044. white, long grain, regular, raw, unenriched. NDB # 20036, brown, long grain, raw (includes foods for USDA's Food Distribution Program), (https://ndb.nal.usda.gov/ndb/).
Milled, polished breeders seed (Rondo) white rice (WR) obtained from USDA ARS, Stuttgart, AR; brown Rondo rice (BRR) was dehulled (at the Southern Regional Research Center) and germinated, GBR.
Means highlighted with an asterisk (*) are significantly different from the BRR according to Dunnett's test at p < .05. Means not connected by same letter are significantly different according to a Tukey–Kramer HSD at p < .05.