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[Nutritional studies with rice bran].

M J Guerra, W G Jaffé

    Archivos Latinoamericanos De Nutricion
    |December 1, 1975
    PubMed
    Summary
    This summary is machine-generated.

    Rice bran from Venezuelan rice varieties is rich in nutrients and vitamins. Supplementation studies indicate its potential for human consumption, especially in infant formulas.

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    Area of Science:

    • Nutritional Science
    • Food Chemistry

    Context:

    • Rice bran is a byproduct of rice milling.
    • Nutritional composition varies by rice variety and origin.

    Purpose:

    • To analyze the nutritional value and proximate chemical composition of Venezuelan rice bran.
    • To evaluate the protein quality and potential for human consumption.

    Summary:

    • Five rice bran samples from Venezuelan rice varieties were analyzed for nutritional content, including vitamins (thiamin, niacin, riboflavin) and amino acids (tryptophan, lysine, methionine, cystine).
    • Apparent protein digestibility ranged from 59-74%, with a Protein Efficiency Ratio (PER) of 1.19-2.31.
    • Threonine supplementation improved PER by 12%, while tryptophan supplementation showed no benefit. Rice bran combined with corn and soy flour demonstrated protein supplementation potential, with some mixtures achieving a PER comparable to casein.

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  • Rice bran was identified as an excellent source of vitamins and minerals in these combinations.

    • Impact:

    • Highlights the significant nutritional potential of rice bran for human consumption.
    • Suggests rice bran as a valuable ingredient for fortifying food products, particularly infant formulas.
    • Supports the utilization of rice bran as a sustainable and nutritious food source.