The effect of the degree of polishing of rice on nitrogen and mineral metabolism in human subjects.

Rama Rao, G. and Desikachar, H. S. R. and Subrahmanyan, V. (1960) The effect of the degree of polishing of rice on nitrogen and mineral metabolism in human subjects. Cereal Chemistry, 37 (1). pp. 71-78.

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Abstract

Negative calcium balances were ruorded in human subjects when brown (unpolished) rice or rice polished to remove 2.9% of the brown rice was fed as the cereal portion in a poor vegetarian diet. Under similar conditions, rice polished to remove 4.1 or 6.3% of the brown rice produced slight positive calcium balances. In spite of its higher protein and phosphorus content, the brown rice did not produce higher nitrogen or phosphorus balances than The polished rice samples, Rice polished 10 remove 4,1% of the brown rice represented a via media stage of polishing with 1.7 'Y per g. of thiamine and could be recommended for consumption by rice eaters. The exclusive consuillftion of brown rice in diets containing marginal or submarginal amounts 0 calcium is not (0 be recommended as it may produce negative calcium balances.

Item Type:	Article
Uncontrolled Keywords:	rice polishing, brown rice, nitrogen metabolism, minerals
Subjects:	600 Technology > 01 Medical sciences > 12 Metabolism 600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 04 Milling
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	29 Oct 2014 05:40
Last Modified:	29 Oct 2014 05:40
URI:	http://ir.cftri.res.in/id/eprint/6010

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