Study of milling and nutritional characteristics of brown rice obtain from traditional hand pounding

Abstract

Brown rice is dehulled, rice with pericarp, the seed coat and nucellus, the germ or the embryo, and the endosperm. It is whole grain rice with intact bran layer. Although it has several health claims, it is mostly consumed by a limited number of health conscious and nutritionally aware people. The study aimed to evaluate the nutritional properties of brown (0% polish) and the rice milled by traditional hand pounding. (Shobana et al., 2011). Milling characteristics of Ratnagiri-7 paddy were evaluated using traditional hand pounding at three moisture content levels: 8%, 12%, and 16%. The results indicated that milling recovery was highest at 8% moisture content (57.07%) and decreased as moisture content increased, reaching the lowest value of 46% at 16% moisture content. Concurrently, broken rice percentage increased with increasing moisture content. The traditional hand pounding method was found to be time-consuming and energy-intensive. Additionally, the nutritional composition of the milled rice was affected by moisture content. As moisture content increased from 8% to 16%, protein, fat, fiber, and ash content decreased, while carbohydrate content increased.