Abstract

Rice is an important source of nutrients and contains value able protein. Milling and cooking
was found to have significant effect on nutritional properties of rice especially on amino acids
and sugars. In present study amino acids was analyzed to check their losses during cooking
and milling through GC/MS with FID detector. GC/MS was used because of its high
sensitivity in comparison with HPLC. Most of amino acids were significantly reduced during
milling and cooking also cause in the reduction of most of amino acids. Aspargine,
tryptophane, histidine, tyrosine and arginine were not detected. Arginine amino acid was not
detected because it did not derivatized. Data revealed significant effect of milling on cooking
properties of rice i.e. cooking time, cooked L/B ratio and elongation ratio. Milling caused a
reduction in cooking time while cooked length breadth ratio and elongation ratio was
increased.