Research on Nutritional Characteristics of Rice Germ

Abstract

Rice germ is rich in a variety of nutrients, but at present, most of that is used as a by-product of rice processing for feed or wasted by discarding. The degree of deep processing and utilization is not high, and the economic benefit is low. Through the study about basic nutrients of rice germ, the results showed that there were a lot of proteins composed of abundant kinds of amino acids with high contents of proline, serine, aspartic acid, arginine and leucine. The contents of Mn, Fe and Zn were significantly higher than that of milled rice. The content of fatty acid was higher than that of wheat germ and corn germ, and the proportion of unsaturated fatty acid was higher, so the nutritional quality was better with higher development and utilization value. X-ray diffraction results showed that germ starch was a typical type A starch, with high amylopectin/amylopectin ratio and good digestibility. Through the determination of the nutritional components of rice germ and the comparative study with the common staple food on the market, we can further understand its nutritional characteristics and provide scientific reference for the development and utilization of rice germ.

Keywords

• rice germ
• nutritional components
• fatty acid
• amino acid
• microelement