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

V. V. KRISHNAMURTHI and U. S. SREE RAMULU

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

Research Article | Open Access | Peer Review

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

V. V. KRISHNAMURTHI and U. S. SREE RAMULU

Volume : 69

Issue: Nov-nov

Pages: 724 - 727

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

Published: September 30, 2023

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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.

DOI

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

Pages

724 - 727

Creative Commons

Copyright

© The Author(s), 2025. Published by Madras Agricultural Students' Union in Madras Agricultural Journal (MAJ). This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited by the user.

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

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

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ISSN : 0024-9602

eISSN : 2582-5321

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