الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 143 |  |  |
| | | from | 143 | | |
Abstract
Chemidcal analysis were carried out on three varietes of rice grain, one Filipino (Riho), and two local (Giza 171 and
Giza 172) as well as their isolates (brown, milled, husk, bran and embryo) and the results are summarised as follows:
1- Riho contained the bighest protein content followed by Giza 172. Emberyo and bran of rice were found to have a high protein content, in the three varieties compared with the other grain isolates. Little differences in moisture, fat, ash, fiber, and carbohydrate contents were observed between the three varieeties.
2- No clear differences were observed in sodium, potassium and phosphorus contents either among varieties or in various components of the grain. It was also observed the absence zinc was absent from the majority of the lsolates. The highest levels of iron, manganese and cupper were observed in the hask, whereas their lowest levels were found inth. brown rice.
3-Amino acid analysis showed that the non-essential amino acids; gluctamic acid, aspartic acid, arginine and serine were present in high concentrations, whereas alanine, glycine and histidine were persent in lower levels. The esse~tial amino acid content rations were varied conciderably within the three varieeties and their isolates. Threonine, S-containing amino acids and aromatic amino acid and tyrosine were present in higher concen.