Abstract
This present study aimed to evaluate the proximate composition of pigmented and non-pigmented rice. We have evaluated the proximate components of 16 rice bran genotypes, 9 pigmented rice bran, and 7 NP rice bran, grown and cultivated in the research fields. The proximate composition (moisture, ash, crude fat, crude proteins, crude fiber) were determined using proximate analysis methods. Raising awareness regarding rice's bran nutritional quality and health benefits is important. The results shown that black rice genotypes exhibited high range of almost all the parameters. Crude protein in black rice genotypes, ranged from 18.02-21.01%,crude fat content in black rice genotypes, ranged from 19.83-21.73% and ash content in the black rice genotypes, ranged from 14.08-16.80%, ash in black rice genotypes, ranged from 11.28-12.35%, crude fibre The result exhibited a significant difference in the content of proximate composition The study concludes that the significant distinctiveness and difference in nutritional and is use full in rice bran products. The results suggest that the black rice genotypes have better nutrition as compared to NP rice genotypes. The results showed great variations in each parameter among different rice bran varieties.
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