Abstract
In this study, it was found that there was varietal influence on the intial content of FFA, soponification and iodine value. Among raw and parboiled paddy, the parballed paddy resulted in a decrease of FFA, content. Iodine value and increase in seponitico- tion value of oil. Generally, the bran separated over a longer duration of poilishing had higher FFA, saponification value and iodine value.
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