Biofortification of Rice (Oryza sativa L.)

Abstract

AbstractAs a result of increased population, rising per capita incomes, and urbanisation, global agricultural production is increasing, and food demand is expected to continue growing over several decades. Approximately 60% of total calories consumed in developing countries come straight from cereals, with values reaching 80% in developing countries. Rice is the essential source of calories for humans amongst grains. Over half of the world’s population is fed on rice. More than 2 billion of them suffer from “hidden hunger,” as they do not consume enough nutrients or micronutrients in their regular diet. As part of a complete food systems approach, biofortification is an effective technique for nutrition enrichment, which refers to developing a micronutrient-rich diet by utilising traditional breeding practices and sophisticated biotechnological tools. To enhance the profile of rice grain for biofortification-related properties, researchers must first understand the genetics of critical biofortification characteristics. The polishing procedure removes essential nutrients from white milled rice grains. As a result, seed-specific critical nutrient absorption is necessary. Significant increases in iron and zinc and many other essential minerals and provitamins are acquired in rice grain using the biofortification strategy. Most indica and japonica rice types have been biofortified over the world, giving them the titles of “high-iron rice,” “low-phytate rice,” “high-zinc rice,” and “high-carotenoid rice” or “golden rice”. Different techniques of rice biofortification, as well as their effects, have been explored in this chapter.KeywordsRiceBiofortificationHidden hungerMicronutrientsBioavailability