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Studies on rice bran and rice bran oil IV. Nutritive Value of Rice Bran

  • Author:V. V. KRISHNAMURTHI and U. S. SREE RAMULU

    p-ISSN:0024-9602, e-ISSN:2582-5321, Vol:69, Issue:nov-nov

    DOI: https://doi.org/10.29321/MAJ.10.A02779
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Abstract

                                Regarding the mutrient content of bran, parboiling had a positive significant influe nce on the crude protein content. The bran was found to contain 29.63 to 43,28 per cent of DDM. Among the varieties. GEB 24 registered better DDM per cent than others. TANU 13263/7/2. TNAU 15869 2 and TNAU 20892 could be considered to be good in terms of oil content and nutritive value.

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eISSN : 2582-5321

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