Abstract
Contamination of both raw and parboiled rice in Sri Lankan market with Aflatoxins is a crucial health hazard as Aflatoxins are carcinogenic and immune suppressive. Parboiled rice is found to be more vulnerable for the occurrence of Aflatoxins due to the quality changes happens within the kernel during the process of parboiling. Starch inside the parboiled rice kernel appears to be a better substrate for mould growth and high moisture levels are often available within parboiled rice kernels due to improper drying. Out of the two types of parboiling practiced within Sri Lanka cottage parboiling remains safer with compared to commercial level parboiling. However, Sri Lankans has a potential risk of being exposed to Aflatoxins as a result of consuming both raw and parboiled rice contaminated with Aflatoxins.
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