A comparison of bran from parboiled and raw rice : nutrient content and aflatoxin production
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Authors
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P. JAYARAMAN and INDIRA KALYANASUNDRAM*
Centre for Advanced Studies in Botany, University of Madras, Guindy Campus, Madras 600 025
Keywords:
Rice bran, parboiled rice, nutrients, aflatoxinAbstract
A comparative analysis of proteins, Jipids, total nitrogen and thiamine content of samples of parboiled and raw rice bran showed that total nitrogen and buffer soluble proteins were higher in raw rice (rr) bran, while lipids and thiamine were higher in parboiled rice (pbr) bran. The ability to support aflatoxin production in the two types of bran, when assessed using a toxigenic Aspergillus parasiticus strain (NRRL 2999), showed pbr bran to support higher aflatoxin production than rr bran. This was in contrast to the lower ATBl levels observed in pbr bran in nature.
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