Production and Nutritional Evaluation of High‐Protein Rice Flour

Optimal processing conditions for the production of high‐protein rice flour from two rice varieties were determined. Gelatinized rice flour slurry was treated with 0.25 mg α‐amylase per milliliter of slurry at 60°C for 90 min. The hydrolyzed starch was removed by centrifugation. The precipitated paste was then freeze‐dried to yield high‐protein rice flour which had 38% protein. The amino acid composition of the high‐protein rice flour was similar to that of the dehulled rice flour. The protein efficiency ratio of the high‐protein rice flour was 2.17. Supplementation with limiting amino acids, lysine and threonine, or with a laboratory‐prepared freeze‐dried soy isolate increased protein efficiency ratios above that of casein.