Protein Quality of a High Protein Milled Rice in Rats

Abstract

The use of partially destarched rice flour with the same amino acid pattern as raw rice protein, and prepared by a-anylolysis of cooked rice, permitted the comparison of the protein quality of a high (11%)-protein milled rice (IR480-5-9) with egg and Japanese milled rice (6.7% protein) in rats at identical dietary protein levels. Net protein utilization values by carcass nitrogen analysis relative to egg were 55 to 56 % for IR480-5-9 rice and 56% for the Japanese rice. Relative nutritive value of 18480-5-9 rice protein using 0, 4, 8, 12 and 15% dietary protein levels was 44 to 48% of egg as compared to 46 to 51% for the Japanese rice.