Influence of milling on the nutritional composition of bran from different rice varieties.

The nutritional composition of bran from four
rice varieties namely, Jyothi/IR64, Basmati and Agonibora
representing high amylose, intermediate amylose and
waxy, respectively were evaluated with friction and abrasive
mills at different degrees of milling (DOM). Fat and
protein content of the bran inversely correlated to amylose
content of rice variety. The fat and fibre contents reduced
with increased DOM due to increasing starch influx from
the endosperm. Abrasive milling produced bran with
higher protein content and total dietary fibre, resulting in
superior quality bran, while friction milling led to higher
fat. Agonibora bran was found to be superior in terms of
nutritional quality. Industrial milling resulted in higher
protein content in bran, and Jyothi variety had a better
amino acid profile.