Rice (Oryza Sativa L) Protein As an Alternative Protein Source

Abstract

Rice is an essential food and one of the primary protein sources among grain kernels. Rice proteins have received significant attention because of their valuable biological properties, notably affecting human health. Rice proteins have superior functional properties. This study aims to determine the protein ratios and some quality parameters of rice. In the research; rice samples were collected from the market and paddy factories in Diyarbakır in November 2023. In the research, ten rice samples (Karacadağ 1, Karacadağ 2, Karacadağ 3, Osmancık, Luna, Black, Baldo, Jasmine, Basmati, and China) were investigated. As a result of the analysis of rice samples; protein content of the rice samples varied between 8.0% and 11.5%, with an average of 9.5%. The China rice had the lowest protein content at 8.0%, while the Black and Basmati rice had the highest at 11.5%. Proteins are crucial in cell repair, development, growth, and overall health.