Separation of Germ from Rice Bran and Studies on its Chemical Properties

Asma Nazreen, K. A (2009) Separation of Germ from Rice Bran and Studies on its Chemical Properties. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Rice germ comprises of about 2-3% of the brown rice, and accounts for highly nutritious portion of the rice. The germ gets mixed with rice bran during polishing, and its separation at high purity levels becomes difficult. Its loss during milling and polishing process affects the nutrition of the rice. The present project work mainly emphasizes on purification of rice bran collected from commercial rice mill to obtain purified germ and nutritional analysis of the purified germ. Here three different rice germs, separated from commercial rice bran of Parboiled rice (Jyothi Variety - from Bannur Mill), Steamed rice (Sona Mahsuri Variety – from M. Balakrishna Rice Mill, Mysore) and Raw rice germ (Mixed Variety – from Local Rice Mill, Mysore), were studied. Sieving (using laboratory grade sieves), followed by air separation (in PETKUS, having an air volume range of 10cm3 – 200cm3) and saline separation (saline solution of different concentration for different germ) were employed for obtaining pure germ, and standard protocols were followed for proximate compositional analysis of these germ. One of the fractions obtained after air classification of material retained on 28 # sieve showed high fat content of 20 ± 3%. This fat rich fraction was further saline separated to obtain purified germ. The proximate compositional analysis of the purified germ from above mentioned three types of bran showed a fat content of 45 ± 2%, protein content of 26 ± 3% and available carbohydrate content of 15 ± 2.5%. Whereas, the phosphorus content was seen to be very low in parboiled bran germ as compared to other two types of bran germ. And parboiled germ showed very low thiamine content of 260μg/100g compared to the steamed and raw rice germ (~1300μg/100g). This purified germ is suitable to develop nutritious food formulation.
Uncontrolled Keywords:	Rice Germ Rice Milling Byproducts Proximate Compositional Analysis rice bran
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 04 Milling
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	23 Sep 2009 11:02
Last Modified:	28 Dec 2011 10:11
URI:	http://ir.cftri.res.in/id/eprint/9209

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