Journal of Food Science and Technology

, Volume 55, Issue 6, pp 2259–2269 | Cite as

Influence of milling on the nutritional composition of bran from different rice varieties

  • C. Kalpanadevi
  • Vasudeva Singh
  • R. Subramanian
Original Article


The nutritional composition of bran from four rice varieties namely, Jyothi/IR64, Basmati and Agonibora representing high amylose, intermediate amylose and waxy, respectively were evaluated with friction and abrasive mills at different degrees of milling (DOM). Fat and protein content of the bran inversely correlated to amylose content of rice variety. The fat and fibre contents reduced with increased DOM due to increasing starch influx from the endosperm. Abrasive milling produced bran with higher protein content and total dietary fibre, resulting in superior quality bran, while friction milling led to higher fat. Agonibora bran was found to be superior in terms of nutritional quality. Industrial milling resulted in higher protein content in bran, and Jyothi variety had a better amino acid profile.


Grain Amylose Rice bran Nutritional composition Oryzanol Amino acids 



Authors thank K. Govindaraju, for his help in amino acid analysis. CK acknowledges Indian Council of Medical Research, New Delhi, India for the award of the fellowship.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • C. Kalpanadevi
    • 1
  • Vasudeva Singh
    • 2
  • R. Subramanian
    • 1
  1. 1.Food Engineering DepartmentCSIR-Central Food Technological Research InstituteMysuruIndia
  2. 2.Department of Studies in Food Science and NutritionUniversity of MysoreMysuruIndia

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