Table 4.
Proximate composition of polished and parboiled rice with cultivars of Tong-il types. Unit : (%)

Varieties	1)Polished rice					Parboiled rice
	Moisture	Carbohydrate	Crude protein	Crude lipid	Crude ash	Moisture	Carbohydrate	Crude protein	Crude lipid	Crude ash
Dasan	13.5±0.02a	76.9±0.02a	8.3±0.15a	0.84±0.11b	0.46±0.06ab	12.5±0.02a	77.3±0.02a	8.4±0.04a	1.00±0.05ab	0.80±0.02ab
Saegyejinmi	14.0±0.01a	77.0±0.01a	7.5±0.13b	0.98±0.05a	0.48±0.03a	13.0±0.01a	77.0±0.02a	7.7±0.06b	1.36±0.03a	0.90±0.02a
Hanareum2	13.7±0.01a	78.2±0.01a	6.8±0.23bc	0.82±0.07b	0.50±0.00a	12.7±0.01a	77.8±0.01a	7.3±0.08b	1.31±0.01a	0.90±0.01a

The values indicate the mean±SD of triplicate.
Means in a column sharing a different superscript letters are significantly different(p < 0.05).
Means in a column sharing a different superscript letters are significantly different(p < 0.05).
Means in a column sharing a different superscript letters are significantly different(p < 0.05).
un-parboiled rice