ESTIMATION OF PROTEIN DIGESTIBILITY IN BRAN FROM DIFFERENT RICE VARIETIES (Оцена на сварливоста на протеините од оризови трици од различни сорти ориз)
Danica Andreevska, Dobre Andov, Natasha Gjorgovska, Vesna Levkov, Mirjana Menkovska, Svetlana Grigorova, Trajche Dimitrovski
"Department of Nutrition and Foodstuffs Processing, Institute of Animal Science, ""Sѕ. Cyril and Methodius"" University in Skopje, Blvd. Ilinden 92a, Skopje, Republic of Macedonia"
natashagjorgovska@gmail.com
Rice is an important cereal crop in the Republic of Macedonia. The process of the post-production of paddy rice results in certain categories of products: brown rice (or cargo), white rice, broken rice, rice hull and rice bran as by-products, which have a wide variety of applications. The focus of our study was to estimate the protein digestibility in rice bran of 8 rice varieties (Prima riska – as standard, San Andrea, Onice, Gloria, Roma, Gala, Halilbey and Gönen). The protein digestibility was determined using in vitro method with pepsin dissolved in HCl. There was a statistically significant difference between the rice varieties in the digestibility of protein and in total fat. The protein digestibility of rice bran ranged from 81.79% in the Turkish variety Gönen to 88.58% in the Italian variety Gloria. These results suggest that rice bran is a good source of protein with good biological value and digestibility
Keywords: rice bran; protein; digestibilityovi
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