In this study, it was found that there was varietal influence on the intial content of FFA, soponification and iodine value. Among raw and parboiled paddy, the parballed paddy resulted in a decrease of FFA, content. Iodine value and increase in seponitico- tion value of oil. Generally, the bran separated over a longer duration of poilishing had higher FFA, saponification value and iodine value.
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