THE NUTRITIONAL VALUE OE RICE GERM ADDITIVE
- VernacularTitle:米胚芽添加物的营养评价
- Author:
Juemin SHI
;
Wenjuan ZHANG
- Publication Type:Journal Article
- Keywords:
rice germ nutritional value
- From:
Acta Nutrimenta Sinica
1956;0(03):-
- CountryChina
- Language:Chinese
-
Abstract:
The nutritional value of rice germ additive was evaluated by biological method. The experiment was divided into four groups: in the first and second groups the rats were fed with 10% and 20% rice germ additive, the third group as a positive control received 1.1% casein additive, and the fourth was rice germ free group. The main nutrients such as protein, fat and carbohydrate contents in the first three groups were basically equal.The experimental results showed that the growth curve and other criteria of the rice germ additive were as same as the 1.1% casein additive group but 10% rice germ group was slightly better than the 20% group, especially the weights of males were increased more rapidly than the females.At the end of the experiment, no significant differences were found among the four tested groups in hemoglobin contents, weights of cerbrum, spleen and thymus. The data indicated that the nutritional effect of 10% rice germ additive was comparable to 1.1% casein additive. So the rice germ may be acceptable as a new potential source of protein, vitamin and mineral for human and animal foods.
