NUTRITIONAL STUDY ON CHINESE RICE
- VernacularTitle:稻米营养成分的研究
- Author:
Chihping SHEN
;
Ludjen KU
;
Hsuching WANG
;
Liendjen CHU
- Publication Type:Journal Article
- From:
Acta Nutrimenta Sinica
1956;0(02):-
- CountryChina
- Language:Chinese
-
Abstract:
Husked and milled rice samples were prepared with laboratory rice mill from 23 representative varieties of paddy collected from the main rice production areas of China. All the samples were analyzed for the contents of protein, fat, crude fiber, ash, calcium, phosphorous, thiamine, riboflavin and niacin. The nutrient content of husked rice varies with variety and locality of growth. The range of protein content of the husked rice samples ranged from 6.7% to 9.6%.Rice samples had been analyzed at successive stages of milling for studying the effect on the nutrient content of milled rice. Results of this investigation showed that nutrient content declines progressively during the process of milling. While the protein content decreased insignificantly, the other nutrients, especially thiamine, ash, phosphorous, crude fiber and fat, were lost to a greater extent. In order to keep the thiamine content of polished rice not less than 0.15 mg %, the authors advocated that the overall weight removed during milling should not exceed 9-10% of the weight of husked rice.
