Table 1. The proximate composition of five rice varieties

Variety of rice	Moisture (%)	Crude protein (%)	Crude lipid (%)	Crude ash (%)
Sindongjin	12.6±0.01^a1)	6.49±0.09^a	0.48±0.08^b	0.48±0.03^a
Baekjinju	11.0±0.00^b	6.53±0.18^a	0.85±0.15^a	0.33±0.02^b
Hopum	12.5±0.00^a	6.26±0.14^a	0.34±0.06^c	0.37±0.01^b
Onnuri	12.4±0.00^a	5.58±0.06^a	0.47±0.12^b	0.33±0.02^b
Ilmi	12.6±0.00^a	5.88±0.0.4^a	0.61±0.11^b	0.46±0.05^a

The present data were expressed mean±SD. Different letters indicate significantly different at p<0.05 by Duncan’s multiple range test.