Chemical Composition of Lowland Brown Rice and Its Milled Rice from Miyagi Prefecture

Abstract

Investigations have been carried out to determine the effect of variety, field, and milling on the protein, crude fat (ether extract), combined fat (fat by acid-hydrolysis after ether extraction), total fat (crude fat and combined fat), ash, phosphorus, potassium, and magnesium content of lowland non-glutinous rice grain of 3 varieties cultivated at 9 experimental fields in Miyagi Prefecture. The average of variation value by milling, i.e. (milled rice/brown rice) × 100, on 3 varieties each is as follows: crude fat content: about 35%, total fat, ash, phosphorus, potassium, and magnesium contents: about 50%, and protein and combined fat con-tents : about 90%. As to the relation between brown rice and milled rice, positive correlations were observed in the protein content of 3 varieties each and the whole of 3 varieties, the ash content of one variety and the phosphorus and magnesium contents of 2 varieties each and the whole of 3 varieties. The variety had a significant effect upon the protein, crude fat, total fat, ash, and potassium contents of brown rice and upon the protein, crude fat, combined fat, total fat, and phosphorus contents of milled rice. On the other hand, the field had a significant effect upon the protein, crude fat, total fat, phosphorus, and magnesium contents of brown ricc and upon the protein, phosphorus, potassium, and magnesiumcontents of milled rice.