The Philippine journal of science. [Vol. 67, no. 1]

67,4 Hermano and Aguila: Standardization of Tikitiki

337

B1 received from Dr. E. M. Nelson, Senior Chemist, Bureau of
Chemistry and Soils, Washington, D. C., the extract of rice
polishings prepared by the Bureau of Science, Manila, and eight
other commercial brands of tikitiki extracts.
Crude rice bran, locally called "tikitiki," or "darak," is the
product removed during the process of pounding and polishing
unpolished or hulled rice kernels. According to West and
Cruz(8) rice bran (polishings) comprises the seed coat, germ,
and most of the outer (aleurone) layer, with some of the starchy
material beneath the aleurone layer. West and Cruz recommend that rice polishings of standard quality to produce excellent tikitiki extract must contain at least 20 per cent fat,
calculated on a moisture-free basis. The presence of this fat
or rice-bran oil is also a criterion for the quality of the crude
rice bran, because it indicates the absence of adulterants, like
hulls or other foreign substances.
Tikitiki extract of the Bureau of Science is a concentrated
aqueous preparation (1 cc = 14.50 grams rice bran) made from
fresh clean rice bran that has no mold or other signs of deterioration and contains no foreign substances. Analysis of an
average sample of the Bureau of Science tikitiki extract shows
the following:(5)
BUREAU OF SCIENCE TIKITIKI EXTRACT
Specific gravity at 27.5~ C....................-............................ 1.3189
Total solids. --------—..........-........... ----.........- per cent.... 70.37
Ash do..................... 3.54
Nitrogen..............................d..... do.... 11.21
Reducing sugars before inversion-.................... —........-.. do.... 28.35
Reducing sugars after inversion................................ do.... 29.99
Nonreducing sugars.................................... do... 1.27
Phosphorus as P20...............-... ----...... --- do... 1.68
Alkalinity of ash in 100 grams........................................ g. KOH.... 0.34
Qualitative analysis of ash for basis and acidic radicals...-.... Ca, Mg, K,
Na. C1, and S.
Chemical analyses of nine brands of tikitiki extract were made
in order to have on record the different physical properties and
chemical composition of these products as manufactured by
various laboratories. As shown by the data in Table 1, it would
be rather difficult to establish the chemical constants as standards of purity, because they vary considerably, possibly due to
the quality of the rice bran, which may be fresh and pure, or
adulterated, deteriorated, or excessively attacked by larvae and
weevils.