Physico-chemical and nutritional properties of germ from different types of rice bran

Size separation, pneumatic air classification and saline separation procedures employed to separate germ from different types of rice bran (raw, steamed and parboiled) were collected from rice mills and were analyzed individually for physico-chemical and nutritional properties. The porosity of germ from steamed and parboiled rice bran were 51.42 and 54.05%, respectively where as that of raw rice germ exhibited higher value (65.81%). The protein, fat, and oryzanol content of steamed and parboiled germ showed an average increase of 5.28, 2.15, and 0.08%, respectively compared to raw rice germ. The free fatty acid content was < 6.2% for pure germ. The thiamine content was highest in raw germ (1.61mg/100g) and least for parboiled germ (0.26mg/100g). Phosphorus content of parboiled germ was least (32.47%) compared to raw germ (72.1%). Rice germ could be utilized for food formulations, like geriatric food, mother food, and specialty foods.