Table 3 Chemical compositions (Ave ± SD over three replicates) of studied RB.

From: Effects of temperature, moisture, and metal salt content on dielectric properties of rice bran associated with radio frequency heating

Compositions

Content (g/100 g w.b.)

Methods

Proteina

13.24 ± 0.25

AOAC 950.48

Fat

22.01 ± 0.93

AOAC 948.22

Moisture

10.36 ± 0.08

AOAC 925.40

Ash

11.67 ± 0.06

AOAC 950.49

Carbohydrate

42.71

Estimated by differenceb

  1. aProtein was calculated based on nitrogen conversion factor of 5.95.
  2. bCarbohydrate content = 100% − (% moisture + % protein + % fat + % ash).
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