Protein Quality of a High Protein Milled Rice in Rats

The use of partially destarched rice flour with the same amino acid pattern as raw rice protein, and prepared by α-amylolysis of cooked rice, permitted the comparison of the protein quality of a high (11 %)-protein milled rice (IR480-5-9) with egg and Japanese milled rice (6.7 % protein) in rats at identical dietary protein levels. Net protein utilization values by carcass nitrogen analysis relative to egg were 55 to 56 % for IR480-5-9 rice and 56 % for the Japanese rice. Relative nutritive value of 1R480-5-9 rice protein using 0, 4, 8, 12 and 15% dietary protein levels was 44 to 48 % of egg as compared to 46 to 51 % for the Japanese rice.