Table 1. Proximate composition of two Nigerian rice cultivars

Samples¹⁾	Moisture (%)	Protein (%)	Fat (%)	Ash (%)	Fibre (%)	Carbohydrate (%)
O_Raw	11.00±0.85^b2)	7.75±0.02^a	0.37±0.01^abc	0.41±0.07^ab	0.83±0.01^c	79.66±0.86^a
O_120/15	9.80±0.85^ab	7.67±0.02^a	0.40±0.02^bc	0.21±0.06^a	0.85±0.02^c	81.10±0.87^ab
O_120/20	8.40±0.57^ab	7.70±0.02^a	0.41±0.03^c	0.21±0.06^a	0.86±0.01^c	82.44±0.62^ab
O_120/25	9.00±0.85^ab	7.70±0.01^a	0.40±0.02^bc	0.41±0.06^ab	0.85±0.02^c	81.66±0.88^ab
O_135/15	7.90±0.10^a	7.59±0.04^a	0.39±0.01^abc	0.41±0.06^ab	0.87±0.01^c	82.86±0.95^ab
O_135/20	7.40±0.57^a	7.48±0.05^a	0.36±0.02^abc	0.21±0.06^a	0.83±0.02^c	83.73±0.50^b
O_135/25	9.10±0.42^ab	7.43±0.03^a	0.34±0.01^abc	0.21±0.06^a	0.63±0.02^b	82.31±0.42^ab
O_150/15	8.20±0.28^ab	7.54±0.04^a	0.35±0.01^abc	0.21±0.06^a	0.52±0.01^a	83.20±0.25^b
O_150/20	8.40±1.41^ab	7.53±0.02^a	0.33±0.01^ab	0.61±0.22^b	0.50±0.03^a	82.65±1.73^ab
O_150/25	8.50±0.14^ab	7.50±0.01^a	0.32±0.01^a	1.01±0.06^c	0.50±0.02^a	89.19±0.12^c
A_Raw	12.20±0.28^a2)	7.13±0.02^a	0.33±0.02^a	0.10±0.00^d	0.56±0.04^bc	79.80±0.36^b
A_120/15	8.70±0.14^ab	7.34±0.01^a	0.30±0.02^ab	1.20±0.00^a	0.66±0.03^a	81.81±0.09^ab
A_120/20	7.80±0.00^b	7.24±0.02^a	0.24±0.01^bcd	0.80±0.00^bc	0.64±0.02^ab	83.30±0.05^ab
A_120/25	6.80±0.28^b	7.20±0.03^a	0.23±0.02^cd	0.80±0.00^bc	0.60±0.02^abc	84.38±0.31^a
A_135/15	8.40±1.70^ab	7.59±0.04^a	0.29±0.01^abc	0.60±0.00^c	0.52±0.01^c	82.61±1.64^ab
A_135/20	7.50±0.71^b	7.23±0.02^a	0.25±0.01^bcd	1.20±0.00^a	0.61±0.01^abc	83.22±0.71^ab
A_135/25	7.90±0.99^b	7.23±0.02^a	0.23±0.02^cd	0.80±0.00^bc	0.57±0.02^bc	83.29±0.97^ab
A_150/15	8.70±1.27^ab	7.26±0.01^a	0.24±0.01^bcd	0.90±0.14^b	0.56±0.02^bc	82.35±1.44^ab
A_150/20	8.90±0.99^ab	7.23±0.01^a	0.25±0.01^bcd	0.90±0.14^b	0.57±0.01^abc	82.15±1.09^ab
A_150/25	6.50±1.84^b	7.22±0.01^a	0.33±0.02^d	1.00±0.00^ab	0.56±0.04^bc	84.51±1.90^a

Parboiled conditions (°C/min) of the two rice cultivars.
All values are mean±SD (n=3) and different superscripts (^a-d) within the same column indicate significant differences (p<0.05).