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Cereal Chem 52:173 - 181.  |  VIEW ARTICLE
Chemical, Physical, and Nutritional Properties of High-Protein Flours and Residual Kernel from the Overmilling of Uncoated Milled Rice. III. Iron, Calcium, Magnesium, Phosphorus, Sodium, Potassium, and Phytic Acid.

B. M. Kennedy and M. Schelstraete. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

Six lots of uncoated, commercially milled rice of different varieties were abraded in a rice-polishing machine, and the samples were analyzed for iron, calcium, magnesium, phosphorus, sodium, potassium, and phytic acid. An additional six lots were studied for iron only. First-pass flours (about 2% of the kernel) contained 23 times as much phytic acid as did the original rice; iron, 14 times; magnesium, 11; phosphorus, 9; calcium and potassium, each 6; and sodium, 1.5. Concentrations of these components decreased with each successive pass, while the residual kernel contained less than did the original rice. Residual kernels, about 87% of the original rice, contained 72% as much sodium as was found in the whole kernel; 63 to 69% as much potassium, phosphorus, and calcium; 34% as much iron; 30% as much magnesium; and no detectable phytic acid. Phytic acid phosphorus accounted for about 30% of the total phosphorus in the original rice, but for 70 to 80% of the total phosphorus in the flours. Sodium was the mineral most evenly distributed throughout the kernel; phytic acid showed the steepest gradient. The flours, about 6% of the original kernel, accounted for nearly all of the phytic acid, 73% of the iron, 50% of the magnesium, 38% each of ash and phosphorus, 25% each of calcium and potassium, but only 8% of sodium.

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