M. B. Bera ¹, R. K. Mukherjee ²

Affiliations
1 Food Science and Technology, Jawaharlal Nehru Agricultural University, Jabalpur - 482004 (M.P.), IN
2 Post Harvest Technology Centre, Indian Institute of Technology, Kharagpur, W. B, IN

Abstract

The full-fat and deoiled rice bran contain respectively about 15 and 20 per cent protein, besides valuable minerals, vitamins and calories. The potential of rice bran in respect of its protein quantity and quality has long been recognized. Attempts to exploit this nutritional potential of rice bran in the form of protein concentrates and isolates have been reported.

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M. B. Bera ¹, R. K. Mukherjee ²

Affiliations
1 Deptt. of Food Science & Technology, Jawaharlal Nehru Agricultural University, Jabalpur, M. P., IN
2 Post Harvest Technology Centre, Indian Institute of Technology, Kharagpur (W. B.), IN

Abstract

The nutritional quality of protein depends mainly on the content and relative proportion of the essential amino acids present in it. Digestibility of the protein and rate of release and absorption of the essential amino acids are the factors which play a vital role in utilization of the protein for tissue development and other biological functions. Presence of anti nutritional factors adversely affects the nutritional quality of the protein.

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