BIOCHEMICAL STUDIES ON THE ISOLATED FRACTIONS OF DIFFERENT VARIETIES OF RICE

Abstract

Rice is the staple food of the people of the world food grain. Besides bean the main source of calories and proteins, rice is an important cereal because it has the highest digestibility, biological value and protein efficiency ratio among all the cereals (KAUL et al. 1973). Although rice is an important food in mid and upper Egypt, the isolated fractions of grain rice cultivated in Egypt need to be fully investigated. The objective of the present work was to study the proximate analysis, mineral content, lipids and the amino acid content of some varieties of rice and its isolated fractions.