Effect of degree of milling on approximate composition of hybrid rice

Degree of milling is very important as it affect the pasting characteristics as well as nutritional qualities of the rice. This study was undertaken for the hybrid rice variety (Pant Sankar Dhan-1) to evaluate the effect of degree of milling on nutritive value of rice due to consumer awareness and their greater concern for the nutritive aspect of the food product. The study was undertaken at seven different degree of milling i.e. 0%, 3.77%, 5.62%, 6.56%, 7.93%, 9.102% and 10.33% and experiments were conducted in triplicate to obtain the approximate composition of milled rice. The protein, fat, ash and carbohydrate ranges from 9.020%-7.432%, 2.200% -0.900%, 1.067% -0.506% and 74.073%-77.522% respectively for brown rice to milled rice of 10.33% degree of milling. Simple models for prediction of protein, fat, ash and carbohydrate by linear regression were developed with high coefficient of determination. The results obtained showed that protein, fat and ash content decreases with degree of milling. This is due to the removal of aleurone layer during milling, which has significant amount of fat, protein and mineral content.