Parboiled Rice Bran Research Articles

Growth Performance and Nutrients Digestibility of Weaner Rabbits FED Diets Containing Par-Boiled and Non-Parboiled Rice Milling By-Products

A feeding trial was conducted for 84-days to investigate the feeding value of rice milling by-products on growth performance, digestibility and carcass characteristics of growing rabbits in Makurdi. Forty two (42) weaner rabbits weighing between 412 – 420 g were randomly allocated to 7 treatment diets with each treatment replicated 6 times in a completely randomize design (CRD). Each rabbit constituted a replicate and each treatment was made up of three males and three females. The treatments were, D1, control, D2 contained parboiled rice offal (PRO), D3 contained parboiled rice bran (PRB), D4 contained parboiled grain rejects (PGR), D5 contained non-parboiled rice polishing (NPRP), D6 contained non-parboiled rice bran (NPRB)and D7 contained non-parboiled grain rejects (NPGR). Result of growth performance revealed that Significant (P<0.05) dietary influence were observed on average daily weight gain and feed conversion ratios. In both parameters (ADWG and FCR) performances were significantly(P<0.05) poor (10.97g and 6.69 respectively) in rabbits fed PRO. Result of digestibility by the rabbits fed diets containing RMBPs were similar (P>0.05) to the rabbits fed the control diet and this similarity was observed across the treatment groups. No significant (P>0.05) dietary influence was observed on carcass parameters measured It was concluded that, the combination of rice milling by-products (RMBPs) with other feed materials provided cheaper diets that are nutritionally adequate for enhance growth, good carcass development and yield of rabbits at levels equivalent to the reference diet. It is recommended therefore that, feed manufacturers and Rabbit farmers can incorporate up to 25% of rice offal, rice bran and rice grain rejects in the diets of rabbits.

Potential of Rice Culture Starter (RCS) for Prefermenting Parboiled Rice Bran (PRB) Through Solid-state Fermentation (SSF)

Objectives: Traditional fermentation uses culture starters to convert farm by-products into nutritive substances. This study investigated the potential of rice culture starter (RCS) in pre-fermenting parboiled rice bran (PRB) into a nutritive mash. Methods/statistical analysis: This study used the completely randomized design in triplicate. Three mixtures ratio of RCS and PRB served as experimental treatments, while PRB without RCS was used as the control treatment. The treatments have undergone the traditional solid-state fermentation at 72 h, 120 h, and 192 h. The treatment means were compared using the f-test, and significant means were compared to the least significant difference (LSD) using the SPSS version 16. Findings: The experimental treatments show a significantly higher fermented PRB mash volume and lower pH compared to the control treatment, indicating significant fermentation of PRB substrates by RCS. The mixture ratio of 12:100 parts of RCS and PRB respectively shows a significantly higher PRB mash volume after 72 hours compared to the other mixture ratios. Chemical analysis of fermented PRB shows 4.90% ash content similar to the contents of stabilized and probiotic rice bran, and other nutritive substances. This study shows the potential of pre-fermenting agricultural biomass substrates through traditional solid-state fermentation into nutritive elements. Furthermore, this study demonstrates the practical use of traditional starter cultures, including RCS that can benefit farmers directly. Application: This study showed that the rice culture starter could be used in biomass conversions, which can be adopted by ordinary people using traditional fermentation technology. Keywords: Rice Culture Starter, Parboiled Rice Bran, SolidFermentation, Pre-Fermentation.

Extraction of parboiled rice bran oil with supercritical CO2 and ethanol as co-solvent: Kinetics and characterization

This study aimed to evaluate the behavior of supercritical CO2 as solvent and ethanol as co-solvent for obtaining parboiled rice bran oil. The experiments were carried out at different temperatures (40, 60, 80 °C), pressures (100, 150, 200 bar) and ethanol to rice bran mass ratios (0:1, 0.5:1, 1:1, 2:1). An extraction using pure ethanol was also performed for comparison purposes. At 100 bar the scCO2 acted just as a process carrier (and extractions only occurred with the presence of ethanol) while at 200 bar it acted as extractor agent of the process. The highest extraction yield using scCO2 + Ethanol (obtained on a single run) was 25.48 wt % (mass of extracted oil related to the initial mass of rice bran) at 40 °C, 200 bar and ethanol to bran mass ratio of 1:1, after 250 min and spending 45.94 g CO2 g−1 of bran. A slightly higher yield (26.32 wt %) was obtained around three times faster and using less than half of the CO2 by a sequence of two extractions performed at the same conditions of temperature, pressure and initial ratio of ethanol to rice bran. In general, the ethanol addition at the beginning of the process showed to be effective for reducing the necessary time for almost complete extraction. However, applying higher amounts (ethanol to rice bran mass ratio of 2:1) reduced the initial extraction rate. The extracts obtained in this work were also characterized by physicochemical analysis, total phenolic content, antioxidant activity, and thermal analyses.

In vitro rumen fermentability kinetics of parboiled rice bran

Parboiled rice product has been widely produced by industry in the developing countries. The increasing of parboiled rice product will consequently increased rice bran waste. Therefore, the objective of the study was to analyze the effect of parboiling processes on nutritional value of rice bran and evaluate nutritional value of parboiled rice bran in the rumen fermentation using in vitro digestibility method. The experiment was arranged in completely randomized factorial design with 2 factors and 3 replications. The first factor is types of rice bran from different rice plant variety consisted of LIPI GO1, LIPI GO2, LIPI GO4, and Sintanur. The second factor is soaking time consist of 0 minute (control), 30 minutes and 60 minutes. Data were analyzed by using ANOVA and significant effects of each treatment were further analyzed by using the least significant difference by Duncan multiple range test (P<0.05). Kinetic parameters of Ørskov’s equation were obtained by non-linear regression procedure. Results showed that the quality of parboiled rice bran was significantly affected by the parboiling process such as soaking periods and rice variety. Chemical composition, rumen gas production, and digestibility of rice bran differ depends on rice variety. Soaking for 30 minutes and 60 minutes decreased organic matter, crude protein, and increased crude fiber (P<0.05). Moreover, soaking rice grain for 60 minutes increased crude fat. The longer of soaking periods decreased of total gas, potential gas production, gas production rate and total organic matter digestibility (P<0.05).

Digestibility and net energy prediction of rice by products determined with piglets

ABSTRACT: The aim of this study was to determine the chemical composition, digestibility, and net energy (NE) of broken rice (BRR), stabilized rice bran (SRB), and parboiled rice bran (PRB) for piglets. Two digestibility trials were performed with 12 and 18 male pigs with initial weights of 8 and 16kg, respectively. We performed total fecal collection using ferric oxide as fecal marker. The digestibility coefficients of organic matter, crude protein, and gross energy were higher (P<0.001) for the BRR compared to the SRB and PRB. The PRB presented a digestible energy 2% lower than that of BR and 5% higher than that of SRB. For BRR, average NE value was 3,228kcal/kg dry matter (DM), and the difference between the lower and higher value was 311kcal/kg DM. Average NE values of SRB and PRB were 2,896 and 3,293kcal/kgDM, respectively. The difference between the energy predicted by each equation reached 190kcal/kgDM for SRB and 285kcal/kgDM for PRB. In conclusion, BRR showed higher nutrient digestibility coefficients, except for EE and GE, which can be attributed to differences in the production processes. Regardless of the type of feedstuff tested, equations to predict NE values should be used carefully due to considerable differences in energy content.

Development of cookies from agroindustrial by-products

Abstract The aim of this study was to evaluate the potential use of dry grape marc obtained of drying and milling operations with parboiled rice bran for cookies production. By-products were characterized with respect to moisture content, proteins, lipids, carbohydrates, fiber, and ashes, besides the analysis of absorption index, solubility in water and acidity. The proposed formulations were prepared by varying the amount of by-products to replace wheat flour. Elaborate cookies were subjected to microbiological and sensory analysis. The formulation with greater acceptance contained 5% of flour grape marc and 10% of parboiled rice bran. The physicochemical characterization of the cookies with greater acceptance was highlighted by the protein and fiber that presented 5.15% and 28.42%, respectively. The result obtained from this study shows a suitable product for consumption for microbiological as well as nutritional point of view.

Optimisation of Biodiesel Production Using Taguchi Model

In this study, an initiative has been taken to use Taguchi model for optimisation of reaction conditions in biodiesel production. Taguchi model helps to predict responses precisely for absent reaction combinations. Parboiled rice bran and white rice bran are considered as raw material for biodiesel production. Drying method, soxhlet temperature, sample pH, number of extraction cycle, transesterification, reaction temperature, catalyst concentration and solvent to sample ratio for fatty acid methyl ester (FAME) production were studied for lipid extraction. In case of lipid extraction, main effect plot for S/N ratio presents an optimised condition with given data. Taguchi model obtained an optimum lipid yield of 14.92 and 11.07% from parboiled and white rice bran respectively, at 55–60 °C soxhlet cell temperature, 20 number of extraction cycle, soxhlet heater temperature 100 °C, sun dried sample and pH 2, in a soxhlet extractor. During FAME production, surface and contour plots between transesterification parameters provide visualized information through graphical output for all possible responses. Taguchi model described accuracy of statistical approach for FAME yield with R2: 98.5% and R2 (adjusted): 93.7%. Taguchi optimised method resulted maximum FAME yield at transesterification temperature 60 °C, 12% (wt%) sulphuric acid, 12.5:1 methanol to lipid mass ratio (solvent/sample ratio) and initial pH 2 were 13.69 and 10.13% for parboiled rice bran and white rice bran, respectively. FAME conversion of 91.75% (dry weight basis) was achieved with Taguchi optimised parameters. The statistical method resulted an increase of 8.5 and 4.3% in lipid and FAME yield, respectively as compared to previously performed manual optimization. Taguchi method used for biodiesel production resulted in a residual error of 1.46%. Prepared rice bran methyl ester has improved biodiesel properties, i.e., cold filter plugging point, iodine value, flash point.

Effect of Storage Life of Rice Bran on the Quality of Oil

Rice is one of the staple food in Bangladesh. The most important milling by-product of rice is ‘rice bran' which is an excellent source of edible oil. Due to the poor storage facility in the rice milling industry, the quality of rice bran gets deteriorates rapidly. This study examines the deterioration level of rice bran during the storage period in average room temperature (31°C). Raw, partially parboiled and parboiled rice bran was collected right after milling. Oil is extracted by ‘hexane solvent extraction' method from the 1st day of storage period for one week with the interval. Free fatty acid level, lipase activity, Iodine value and the pH value was determined from the collected rice bran oil. The preliminary result of this study showed that the deterioration level is rapidly increased during the 1 week of storage and the maximum deterioration level was found in raw rice bran. The free fatty acid (FFA) level, the degree of unsaturation and pH was respectively 17.25%, 92g Iodine/100ml oil and 3.10, whereas in parboiled rice bran it was respectively 4.23%, 101.1g Iodine/100ml oil and 6.23. Since the parboiled rice bran undergoes through a traditional stabilization method of parboiling and drying before milling, it might be a reason for the lower level of deterioration. The oil collected right after milling also showed a lower lipase activity. This study can be concluded by considering that, the less the storage time the better is the quality of the oil.

Processos térmicos em dietas para frangos de corte na fase pré-inicial

RESUMO O objetivo neste estudo foi avaliar o desempenho zootécnico de frangos de corte de 1 a 7 dias de idade alimentados com a inclusão de 20% farelo de arroz parboilizado (FAP) na dieta com diferentes processamentos. O delineamento utilizado foi em esquema fatorial 2x3, dois tipos de dietas (uma a base de milho e a outra com a inclusão de 20% FAP) e três tipos de processamento: dietas farelada, peletizada e expandida peletizadas todas isonutritivas. As rações foram peletizadas a uma temperatura de 85°C e expandidas em uma faixa de temperatura de 110°C a 115°C. O estudo foi realizado em aviário experimental composto por 60 boxes experimentais. Cada unidade experimental foi composta por 58 pintos de corte machos da linhagem Cobb 500® de um dia de idade. Foram utilizados seis tratamentos com 10 repetições por tratamentos. Foram avaliadas as variáveis de desempenho aos 7 dias de idade. As médias quando apresentaram diferenças a nível de 5%, foram comparadas pelo teste de Tukey. As variáveis analisadas não apresentaram interação significativa (P<0,05) no período avaliado. Pintos de corte alimentados com a inclusão de 20% FAP na dieta apresentaram menor peso corporal, ganho de peso e consumo de dieta aos 7 dias de idade. O processo de expansão + peletização promove melhora no peso aos 7 dias de idade e no ganho de peso dos pintos até os 7 dias de idade.

Stabilization of rice bran using microwave: Process optimization and storage studies

The study was aimed to stabilize raw rice bran obtained from freshly milled paddy of PB-1121 variety and conducted in two stages; to understand the effect of microwave power (2, 4, 6W/g) and exposure time (1, 3, 5min) in controlling the lipase activity during short term storage so that an optimum treatment combination for stabilizing the rice bran for its subsequent long term storage for at least three month could be devised. Free fatty acid (FFA) content, the primary indicator of lipase activity, was significantly (p<0.05) affected by microwave treatment. Keeping in view the FFA content, oil yield, visible oil quality, moisture and protein content; treatment combination of 4W/g+5min was found to be optimum in stabilizing the treated rice bran. The bran stabilized by optimized microwave treatment and bran obtained using traditional parboiling stabilization process (Sela) was compared. Microwave treated rice bran could be stored safely for a period of three months without any loss of nutritional quality as well as with high oil quality (FFA – 3%, PV – 7.63meq/kg, TBA – 0.071mg MDA/kg). The oil yield from the parboiled rice bran is significantly higher (23%) than microwave treated rice bran (21%).

Determination of lipophilic and hydrophilic bioactive compounds in raw and parboiled rice bran

Rice bran is one of the most important rice by-products and represents a source of bioactive compounds.

The ultrasound-assisted aqueous extraction of rice bran oil

In this work, aqueous extraction of rice bran oil was done without and with ultrasound pretreatment. Key factors controlling the extraction and optimal operating conditions were identified. The highest extraction efficiency was found at pH=12, temperature of 45°C, agitation speed of 800rpm and agitation time of 15min, ultrasound treatment time of 70min and ultrasound treatment temperature of 25°C. Moreover, extraction yields were compared to ultrasound-assisted aqueous extraction and Soxhlet extraction. The results showed that the yield of rice bran oil at ultrasound-assisted aqueous extraction was close to the yield of oil extracted by hexane Soxhlet extraction. This result implied that the yield of rice bran oil was significantly influenced by ultrasound. With regard to quality, the oil extracted by ultrasound-assisted aqueous process had a lower content of free fatty acid and lower color imparting components than the hexane-extracted oil. Also, effect of parboiling of paddy on hexane and ultrasound-assisted aqueous extraction was studied. Both extraction methods gives higher percentage of oil from par boiled rice bran compared with raw rice bran. This may be due to the fact that parboiling releases the oil.

Níveis de inclusão do farelo de arroz parboilizado em rações para leitões na fase de creche

Foram conduzidos dois ensaios para avaliar a utilização do farelo do farelo integral de arroz parboilizado (FIAP) em rações para leitões na fase de creche. No primeiro, foram utilizados 14 suínos machos castrados para a avaliação nutricional do ingrediente em ensaio de digestibilidade. O delineamento experimental foi o inteiramente ao acaso, com dois tratamentos e sete repetições por tratamento. O FIAP apresenta 17,15% de PB, elevado teor em fibras (33,75% de FDN e 15,91% de FDA) e teor reduzido de energia metabolizável, próximo a 2320kcal/kg. No segundo experimento, foram utilizados 60 leitões machos castrados, com o objetivo de avaliar o desempenho zootécnico, a ocorrência de diarreia e a viabilidade econômica do farelo de arroz parboilizado. O delineamento experimental foi em blocos ao acaso, com cinco tratamentos (0, 4, 8, 12 e 16% de inclusão) e seis repetições. Não houve diferença significativa entre o tratamento controle e os tratamentos teste (P&gt;0,05), assim como para a análise de regressão, em que os crescentes níveis de inclusão do ingrediente não resultaram em piora no desempenho (P&gt;0,05). O FIAP pode ser incluído até o nível de 16% em rações para leitões na fase de creche.

Farelo integral de arroz parboilizado submetido a armazenamento prolongado para alimentação de codornas de corte

O objetivo deste trabalho foi avaliar a estabilidade oxidativa do farelo integral de arroz parboilizado (FIAP) durante o armazenamento e os efeitos do seu uso na alimentação de codornas de corte. Foram utilizados 245 animais com sete dias de idade, de ambos os sexos, distribuídos em delineamento inteiramente casualizado, com cinco tratamentos, em arranjo fatorial 2x2+1, e sete repetições de sete aves. Avaliaram-se os seguintes tratamentos: dieta controle, sem adição de FIAP; e níveis de inclusão, na dieta controle, de 10 e 20% de FIAP armazenado por 180 dias (FIAPA) ou de FIAP novo (FIAPN). Houve oxidação lipídica do FIAP durante o armazenamento, e o índice de acidez foi de 4,25 e 63,50 (% em ácido oleico) e o de peróxido foi de 15,64 e 38,28 meq kg-1 para FIAPN e FIAPA, respectivamente. A inclusão do FIAP resultou em menor digestibilidade da matéria seca e do nitrogênio e em maior valor de energia metabolizável da ração, em comparação à ração controle. A inclusão de 20% de FIAPA resultou em menor energia metabolizável da ração do que a adição do FIAPN. As inclusões não influenciaram desempenho, características da carcaça, pesos relativos do fígado e do pâncreas, e crescimento e qualidade óssea. O FIAPA, mesmo com rancidez, pode ser utilizado na alimentação de codornas de corte em níveis de até 20% de inclusão.

Parboiled rice bran in japanese quail diets at growing phase and residual effect at laying period

Rice is the second largest cereal crop in the world and the by-products resulting from rice processing for human consumption are potential feedstuffs to compose poultry diets. In this sense, it was evaluated the influence of parboiled rice bran (PRB) in diets for Japanese quails in growing phase on the performance and digestibility, besides of residual effects and characteristics of egg quality in laying phase. A total of 324 Japanese quails with 7 days of age were distributed in a completely randomized design, with 6 treatments and 6 replicates of 9 birds. The treatments consisted of 6 isonutritives diets, being a control diet without PRB and the others containing 5, 10, 15, 20 and 25%. At the end of growing phase the birds were allotted in cages and fed the same diet without PRB at laying phase. At growing phase, the inclusion of PRB up to 5% promoted linear reduction in dry matter and gross energy digestibilities of diet; however a linear increase in metabolizable energy was noted. Feed intake, weight gain and final weight were reduced but not altering feed:gain ratio and body composition. At laying phase, the inclusion of PRB increased the age at first egg production but no influence was verified at age to reach 50% of egg production. No effect was verified at laying percentage, feed intake, weight and egg mass and feed:gain ratio. In economical evaluation, the inclusion of up to 25% of parboiled rice bran provided best economical indexes. The inclusion of PRB Japanese quails diets at growing phase can be recommended in levels up to 25%, without incurring future losses at laying phase.

The kinetics of lipase activity and hydrolytic rancidity of raw, parboiled, and extruded rice bran during storage

The main problem related to rice bran use is that it goes rancid right after its production. The objective of the present study was to apply a mathematical model to evaluate the kinetics of the lipase activity and hydrolytic rancidity of the raw rice bran (RRB), extruded rice bran (ERB), and parboiled rice bran (PRB) stored in low density polyethylene bags at room temperature for 180 days. Extrusion and parboiling were efficient in preventing free fatty acid formationin ERB and PRB.Extrusion reduced the velocity constant of lipase activity as compared to that of RRB while parboiling increased it, and both decreased the lipase activity after equilibrium from 150 days. The extrusion and parboiling treatments increased the velocity constants for the liberation of free fatty acids although the equilibrium was reached with reduced production of free fatty acids in relation to the production of raw rice bran after 150 days ofstorage. Extrusion proved the best treatment under the storage temperature conditions of rice bran from cultivar BRS Primavera.

Comparative Studies of Extraction and Functional Properties of Rice Bran Protein Fractions

Rice Bran Protein Fractions (RBPFs) albumin, globulin, glutelin and prolamin were extracted from untreated and parboiled rice bran and their comparative studies were made for the yield, protein content, bulk densities, water absorption capacities, Nitrogen Solubility Index (NSI), emulsion property and least gelation concentration. The maximum yield of the protein fractions were obtained in parboiled rice bran. The protein content in untreated rice bran protein fractions (URBPFs) albumin, globulin, glutelin and prolamin protein fractions were 44.16, 29.66, 9.42 and 7.76% whereas Parboiled Rice Bran Protein Fractions (PRBPFs) contained 28.39, 18.70, 31.01 and 6.91% protein, respectively. Bulk densities of all. Untreated Rice Bran Protein Fractions (URBPFs) were 0.121, 0.366, 0.354 and 0.219 whereas bulk densities of corresponding PRBPFs were 0.132, 0.278, 0.279 and 0.243, respectively. NSI values at pH 7 of all the URBPFs except globulin were greater than those of (PRBPFs). Parboiled rice bran protein fractions (PRBPFs) were found to be superior by emulsion and least gelation concentration properties than (URBPFs) Untreated rice brain fractions (protein fractions) URBPFs. All the values were found to be significantly different (p<0.05).

Rice Bran Oil Extraction by Screw Press Method: Optimum Operating Settings, Oil Extraction Level and Press Cake Appearance

The appearance of rice bran ‘cake’ or discharge from a screw press corresponds to the level of oil produced in the extraction process. The relationships between operating settings, oil extraction level and cake appearance were studied. Cake characteristics reliably indicate the expected oil recovery extraction level. These conclusions applyed to both Chainat 1 rice bran and parboiled rice bran. Variables were the speed of the screw press (set at five levels from 8.5 to 19.8 r/min) and corresponding clearance distances between the screw and barrel (set between 1.0 and 1.9 cm). Results showed that the maximum levels of extraction were 4.17% for the rice bran and 8.20% for the parboiled rice bran. At the maximum extraction level, the apparatus continuously discharged cake that were hard, crispy, flaky, shiny and polished on one side but dull and coarse on the other.

QUALIDADE DE FARELOS DE ARROZ CRU, EXTRUSADO E PARBOILIZADO

Rice is the second most consumed cereal in the world, having reached a global production of 661.3 millions of tons, in 2008. Rice bran, resulted from grain milling to obtain white rice or polished parboiled rice, has significant amounts of carbohydrates, proteins, lipids, soluble fiber, vitamins, and minerals. This study had the objective of evaluating some physicochemical and microbiological characteristics of raw rice bran (RRB), extruded rice bran (ERB), and parboiled rice bran (PRB). All the analyses were done according to standardized methods recommended by the Brazilian National Health Vigilance and International Association of Official Analytical Chemists. The PRB presented the highest contents of protein (17.17 g 100 g-1), lipids (36.03 g 100 g-1), dietary fiber (34.06 g 100 g-1), calcium (99.45 mg 100 g-1), zinc (15.58 mg 100 g-1), cupper (1.45 g 100 g-1), and manganese (17.81 g 100 g-1), and the lowest levels of carbohydrate (5.73 g 100 g-1), ash (7.01 g 100 g-1), potassium (507.55 mg 100 g-1), and iron (6.83 mg 100 g-1). All the rice bran samples showed Aspergillus sp. contamination, but ERB had the lowest colonies counting. All samples showed acceptable microbiological patterns for coliforms at 45&ordm;C and Bacillus cereus, and Salmonella sp. absence, according to the Brazilian legislation. The RRB, ERB, and PRB have high nutritive value, being considered good sources of proteins, lipids, dietary fiber, and minerals. KEY-WORDS: Oryza sativa L.; macronutrients; minerals; fungi.

Qualidade de farelos de arroz cru, extrusado e parboilizado

O arroz é o segundo cereal de maior consumo no mundo, sendo a produção mundial estimada em 661,3 milhões de toneladas, em 2008. O farelo, resultante do beneficiamento do grão, para obtenção do arroz polido ou parboilizado polido, possui quantidades significativas de carboidratos, proteínas, lipídios, fibras insolúveis, vitaminas e minerais. Este trabalho teve por objetivo avaliar algumas características físico-químicas e microbiológicas do farelo de arroz cru (FAC), do farelo cru submetido à extrusão (FAE) e do obtido após o processo de parboilização do arroz (FAP). Todas as análises foram realizadas conforme métodos recomendados pela Agência Nacional de Vigilância Sanitária Brasileira e International Association of Official Analytical Chemists. O FAP apresentou maior teor de proteínas (17,17 g 100 g-1), lipídios (36,03 g 100 g-1), fibra alimentar (34,06 g 100 g-1), cálcio (99,45 mg 100 g-1), zinco (15,58 mg 100 g-1), cobre (1,45 g 100 g-1) e manganês (17,81 g 100 g-1) e menor teor de carboidratos (5,73 g 100 g-1), cinzas (7,01 g 100 g-1), potássio (507,55 mg 100 g-1) e ferro (6,83 mg 100 g-1). Em todos os farelos, foi detectada presença de Aspergillus sp., sendo que o FAE apresentou o menor número de colônias. Todos os farelos apresentaram padrões microbiológicos aceitáveis, para coliformes a 45ºC e Bacillus cereus, e ausência de Salmonela sp., conforme legislação brasileira. FAC, FAE e FAP possuem alto valor nutritivo, sendo fontes de proteínas, lipídios, fibra alimentar e minerais.