Evaluation of local varieties of Egyptian rice

descriptionPublicationkeyboard_double_arrow_right Article 01 Jun 1981 English Publisher:Springer Science and Business Media LLCJournal:Zeitschrift für Ernährungswissenschaft, volume 20, pages 152-155 (issn: 0044-264X, eissn: 1435-1293,

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Authors: M Z, Awadalla; K G, Mekhael; M I, Hegazy;

doi: 10.1007/bf02021261

pmid: 7269662

Evaluation of local varieties of Egyptian rice

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Abstract

The different nutritional ingredients of the Egyptian varieties of rice (Giza 171, Giza 172, and Giza 180) were determined. 1. The nutritive values decreased in polished varieties more than in the hulled ones. 2. A wide variation in the protein content in the different varieties was recognized. 3. Giza 180 could be considered as the best Egyptian variety from the nutritional aspects.

Keywords

Minerals, Species Specificity, Food Handling, Egypt, Oryza, Amino Acids, Essential, Amino Acids, Nutritive Value, Plant Proteins

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