Two rice varieties, Sakha 104 (Japonica) Jaw amylose and IR28 (Indica)
high amylose were parboiled to study the effect of parboiling treatment on chemica!
composition, antinutrition lactors and In vitro protein digestibility of their brown and
white products. The results of this study can be summarized as foHows. The paddy
rice of raw (lR28) had the highest percentage of broken grains and the lowest
percentages 01 head rice and white rice as compared with (Sakha 104) variety,
where parboiling process led to decrease the percentage of broken rice from 15.40 to
1.30% for the (Japcrnica) Sakha 104 rice variety and from 15.40% to 7.70% for
Indica rice variety (IR28). In addition. parboiling process help to increase the head
rice and white rice percentages. Furthermore, parboiling led to decrease the
percentage 01 broken rice as well as increase the hardness of rice grains. Parboiling
process lowered the percentage of the lipids, fiber and amylose in rice. Whereas, It
increased the ash and minerals content in white rice samples. Parborlinq process
showed a considerable decrease in antinutritional factor. On contrary, the In vitro
protein digestibility of the different rice samples by such process was increased.