Table 1.
Proximate compositions of the different types of rice flour using different gr inding methods (Unit: %)

Samples		Moisture	Crude protein	Crude lipid	Crude ash
Dry milled rice	Powdered type	7.68±0.06^b1)	8.35±0.11^a	1.48±0.01^a	0.71±0.01^c
	Soft type	7.99±0.08^a	8.03±0.16^b	1.32±0.03^b	0.77±0.03^b
	Hard type	7.92±0.13^a	7.96±0.16^b	1.49±0.03^a	0.82±0.01^a
Wet milled rice	Powdered type	7.03±0.07^d	8.12±0.07^ab	0.86±0.06^d	0.25±0.01^e
	Soft type	7.57±0.12^bc	7.95±0.20^b	0.71±0.09^e	0.29±0.03^de
	Hard type	7.46±0.15^c	7.94±0.15^b	0.99±0.06^c	0.31±0.04^d

All the values are mean±SD, means with different superscripts in a column significantly differed (p<0.05) in Duncan's multiple-range test.