Table 1. Contents (%) of different constituents of rice and rice ‘Nuruk’ as affected by the degree of milling

Degree of milling (%)		Crude protein (%)	Crude lipid (%)	Ash (%)	Vitamin B2 (mg/100 g)	Mineral (mg/100 g)
						Fe	Mn
Rice	0	6.22±0.11a1)	0.40±0.01a	0.30±0.07	0.04±0.00	0.93±0.25	1.38±0.03a
	10	5.85±0.14b	0.02±0.00b	0.28±0.00	0.04±0.00	0.77±0.02	1.15±0.01b
	30	5.56±0.06c	0.01±0.00c	0.23±0.01	0.04±0.00	0.70±0.02	1.06±0.02c
	50	5.38±0.09c	0.01±0.00c	0.22±0.01	0.04±0.00	0.63±0.07	1.03±0.01c
Rice ‘Nuruk’	0	5.04±0.02a	0.02±0.00	0.18±0.01a	0.13±0.01a	0.64±0.03a	0.88±0.01a
	10	4.52±0.03b	0.01±0.00	0.14±0.00b	0.10±0.00b	0.62±0.04a	0.77±0.04b
	30	4.41±0.01c	0.01±0.00	0.12±0.00c	0.10±0.00b	0.54±0.00b	0.77±0.05b
	50	4.25±0.03d	0.01±0.00	0.13±0.02bc	0.09±0.00b	0.50±0.01b	0.70±0.02b

Means±SD (n=3) within each column followed by different letters are significantly different (p<0.05).