scholarly journals Studies on fortification of wheat flour with defatted rice bran for chapati making

2011 ◽  
Vol 49 (1) ◽  
pp. 96-102 ◽  
Author(s):  
Deep N. Yadav ◽  
Krishna K. Singh ◽  
Jagbir Rehal
Keyword(s):  
Wheat Flour ◽  
Rice Bran ◽  
Defatted Rice Bran

QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN

2019 ◽  
Vol 4 (3) ◽  
pp. 89-99
Author(s):  
A.S. Sallam ◽  
A.H. Khalil ◽  
M.M. Mostafa ◽  
A.A. El Bedawy ◽  
Aml A. Atef
Keyword(s):  
Wheat Flour ◽  
Rice Bran ◽  
Partial Substitution ◽  
Defatted Rice Bran ◽  
Pan Bread ◽  
Quality Aspects

scholarly journals QUALITY ASPECTS OF PAN BREAD PREPARED BY PARTIAL SUBSTITUTION OF WHEAT FLOUR WITH DEFATTED RICE BRAN

2019 ◽  
Vol 4 (2) ◽  
pp. 89-99
Author(s):  
A.S. Sallam ◽  
A.H. Khalil ◽  
M.M. Mostafa ◽  
A.A. El Bedawy ◽  
Aml A. Atef
Keyword(s):  
Wheat Flour ◽  
Rice Bran ◽  
Partial Substitution ◽  
Defatted Rice Bran ◽  
Pan Bread ◽  
Quality Aspects

scholarly journals Comparative Study among Composite Breads Incorporated with Full Fatted and Defatted Rice Bran

2019 ◽  
Vol 11 (1-2) ◽  
pp. 43-52
Author(s):  
R Begum ◽  
S Ahmed ◽  
ML Hakim ◽  
J Sen
Keyword(s):  
Wheat Flour ◽  
Rice Bran ◽  
Nutritional Value ◽  
Sensory Quality ◽  
White Wheat ◽  
Defatted Rice Bran ◽  
Physical Chemical ◽  
Bread Production ◽  
Composite Bread

Rice bran, a milling byproduct of rice is rich in nutrients especially high in fiber and protein in comparison with white wheat flour-which is predominantly used for bread production. Inclusion of rice bran with wheat flour was expected to induce nutritional value of bread positively. Two form of rice bran sample both full fatted and defatted were incorporated with wheat flour in a proportion of 0%, 5%, 10% and 15% respectively to develop composite bread. Physical, chemical, and sensory evaluation was carried out to determine the quality of different composite breads. Bread weight didn’t differ statistically though there was a marginal declination of volume for bread with the increase of the percentage of rice bran. The percentage of protein and fiber was increased rationally as expected. A level of 10% rice bran added to bread was regarded to yield good sensory quality. J. Environ. Sci. & Natural Resources, 11(1-2): 43-52 2018

Enzymatic and extrusion pretreatments of defatted rice bran to improve functional properties of protein concentrates

2021 ◽  
Author(s):  
Francisco Henrique Pereira Neves Leal ◽  
Caroline de Almeida Senna ◽  
Larine Kupski ◽  
Gabriela da Rocha Lemos Mendes ◽  
Eliana Badiale‐Furlong
Keyword(s):  
Functional Properties ◽  
Rice Bran ◽  
Protein Concentrates ◽  
Defatted Rice Bran

scholarly journals Effects of Defatted Rice Bran Inclusion Level on Nutrient Digestibility and Growth Performance of Different Body Weight Pigs

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1374
Author(s):  
Bingbing Huang ◽  
Huangwei Shi ◽  
Li Wang ◽  
Lu Wang ◽  
Zhiqian Lyu ◽  
...  
Keyword(s):  
Body Weight ◽  
Growth Performance ◽  
Rice Bran ◽  
Nutrient Digestibility ◽  
Growing Pigs ◽  
Neutral Detergent Fiber ◽  
Control Group ◽  
Defatted Rice Bran ◽  
Gross Energy ◽  
Stage 1

This study was conducted to determine the effects of low-protein diet prepared with different levels of defatted rice bran (DFRB) and weight stages on growth performance and nutrient digestibility of growing–finishing pigs. The animal experiment included three stages. A total of 240 growing pigs with an initial body weight of 28.06 ± 8.56 kg for stage 1 were allocated to five diets including one control group and four DFRB diets supplemented with 2.5%, 5%, 7.5% and 10% DFRB, respectively. The 192 crossbred pigs with initial body weights of 55.03 ± 7.31 kg and 74.55 ± 9.10 kg were selected for stage 2 and stage 3, respectively. Pigs were allocated to four diets including one control group and three DFRB diets supplemented with 10%, 15% and 20% DFRB, respectively. The results showed that with the increase in DFEB intake, the gain: feed was linearly increased (p < 0.05), and the average daily feed intake tended to linearly decrease (p = 0.06) in stage 1. Except for the apparent total tract digestibility (ATTD) of acid detergent fiber (ADF) in stage 3, levels of DFRB had significant effects on the ATTD of gross energy (GE), dry matter (DM), ash, neutral detergent fiber (NDF) and ADF in three weight stages. In stage 1, with the increase in levels of DFRB, the ATTD of NDF and hemicellulose were firstly increased and then decreased (p < 0.01). In stage 2, with the increasing levels of DFRB, the ATTD of DM, ash and cellulose were firstly increased and then decreased (p < 0.01). In stage 3, the ATTD of GE, DM, ash, NDF and hemicellulose decreased linearly with the increase in levels of DFRB (p < 0.01). Collectively, DFRB could be used as a replacement for corns and soybean meal, and weight stage is important to consider when adjusting the additive proportion.

scholarly journals Nutritional and energetic value of rice by-products, with or without phytase, for growing pigs

2015 ◽  
Vol 45 (7) ◽  
pp. 1305-1310
Author(s):  
Julio Cezar Dadalt ◽  
Andréa Machado Leal Ribeiro ◽  
Alexandre de Mello Kessler ◽  
William Rui Wesendonck ◽  
Luciane Bockor ◽  
...  
Keyword(s):  
Rice Bran ◽  
Control Diet ◽  
Sampling Period ◽  
Protein Digestibility ◽  
Growing Pigs ◽  
Metabolizable Energy ◽  
Defatted Rice Bran ◽  
P Utilization ◽  
Digestible Protein ◽  
By Products

The objective of this study was to evaluate nutritional and energetic value of rice by-products, with or without phytase, using growing pigs. Thirty-six male pigs were housed in individual metabolic cages. Total collection of feces and urine was carried out in two periods of ten days: five days for adaptation and five days for collection. A randomized blocks design was used, considering the sampling period as a block, with five treatments and seven replicates. Two control diets (with and without phytase - Phy) were used in the digestibility calculations, the latter in order to evaluate the enzyme influence on energy digestibility of the tested ingredients. The control diet was replaced by 30% of one of the ingredients: defatted rice bran (DRB) with and without Phy and dephytinised defatted rice bran (DDRB). The use of Phy in the control diet did not influence DRB+Phy energy digestibility. Relative to DRB+Phy, dephytinised defatted rice bran had higher contents of ME and digestible protein but lower digestible P and Ca. Phy supplementation increased Ca and P utilization of DRB and improved energy and protein digestibility. The DRB without Phy showed the lowest digestibility coefficients for all responses. Metabolizable energy, digestible protein, phosphorus and calcium of DRB, DRB+Phy and DDRB were respectively, 2140, 2288 and 2519kcal kg-1; 79.25, 92.41 and 107.10g kg-1; 1.62, 3.41, and 2.11g kg-1 and 2.80, 3.79 and 2.90g kg-1.

scholarly journals Effect of isoproteinous feed on growth and survival of tilapia (Oreochromis niloticus) fry

2012 ◽  
Vol 10 (1) ◽  
pp. 169-174
Author(s):  
I Siddika ◽  
M Das ◽  
K R Sumi
Keyword(s):  
Wheat Flour ◽  
Rice Bran ◽  
Oreochromis Niloticus ◽  
Fish Meal ◽  
Cost Benefit Analysis ◽  
Cost Benefit ◽  
Meat And Bone Meal ◽  
Bone Meal ◽  
Growth And Survival ◽  
Significant Difference

A four week experiment was conducted to evaluate the effect of isoproteinous (35%) feed prepared named diet 1, 2, 3 and 4 respectively by substituting 0%, 50% , 75% and 100% fish meal with meat and bone meal in view of preparing a cost effective tilapia (Oreochromis niloticus) fry feed. The four experimental diets (diet 1 to 4) each were randomly assigned to twelve hapas with three replications. Tilapia fry (0.011g) were randomly stocked in 100 fry/9ft² hapa and fed five times a day up to their apparent satiation. The results of the study showed that the weight gain, specific growth rate (SGR), the apparent net protein utilization value and survival (%) of the fish were significantly  (P<0.05) higher and better feed utilization with lower FCR value was observed in fish fed on the diet 4 where meat and bone meal was used as sole source of protein base. There was no significant difference between the carcass moisture and lipid of fish fed with different experimental diets. The results of the study indicated that diet 1 containing fish meal (45.15% Fish meal, 27.43% Rice bran and 27.43% Wheat flour) can be replaced by meat and bone meal containing diet 4 (54.06% Meat and bone meal, 22.97% Rice bran and 22.97% Wheat flour) with no adverse effects on growth and survival of O. niloticus. Before recommendation several trials will be necessary in different farms to be  sure of the reproducibility of the result obtained in the present experiment. Cost- benefit analysis reveals that the   meat and bone meal containing diet certainly provides cheaper feed.   DOI: http://dx.doi.org/10.3329/jbau.v10i1.12110   J. Bangladesh Agril. Univ. 10(1): 169–174, 2012  

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