title: Variability in contents of thiamine and riboflavin in brown rice, crude oil in brown rice and bran-polish, and silicon in hull of IR rices.
abstract: Among 30 IR varieties, variety had greater effect on thiamine content of brown rice than season. Both season and variety affected riboflavin content. Purple- and red-pericarped Philippines rices had higher riboflavin and crude protein contents than IR rices. Crude oil contents of brown rice and bran-polish of 19 IR rices were significantly affected by variety, but only brown rice oil content was significantly affected by season. Bran-polish of waxy rice IR29 had the highest oil content. Silicon content of hull of 16 IR rices showed significant variation due to variety and season and tended to be higher in the dry season crop. Variety rankings in nutrient composition were not consistent for the two crops. The levels of nutrients of IR rices were within the range of values reported for other rices.
authors.affiliation: Cereal Chemistry Department, International Rice Research Institute, Los Baños, Laguna, Philippines.
authors.forename: C P
authors.initials: CP
authors.lastname: Villareal
authors.forename: B O
authors.initials: BO
authors.lastname: Juliano
mesh_terms: D005511:Food Handling; D009753:Nutritive Value; D012275:Oryza / Q000032:analysis*; D010679:Philippines; D010938:Plant Oils / Q000032:analysis*; D012256:Riboflavin / Q000032:analysis*; D012822:Silicon Dioxide / Q000032:analysis*; D013831:Thiamine / Q000032:analysis*
chemical_list: D010938:Plant Oils; D012822:Silicon Dioxide; D012256:Riboflavin; D013831:Thiamine