Abstract
The aim of this study was to evaluate the proximate and functional properties of flours obtained from various rice varieties, i.e., Super Basmati Shaheen, Super Basmati Kainat, Super Fine, JP5, Basmati 385, Fakhr-e-Malakand grown in different areas of Pakistan. Moisture content, ash content, crude protein, crude fat, water absorption index, water solubility and swelling power varied significantly (P
