Effect of Parboiling Technique on the Nutritional Quality of Rice

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Rice (Oryza sativa) is among the seven crops of priorities in Rwanda that play a role in food security within household. Different varieties of rice both short and long are grown in Rwanda, among them Zong zeng, Yune Eritian and XY are grown and consumed in almost all parts of the country. The same for other crops, a huge amount of rice produced is lost during handling activities before reaching the consumer. The loss includes breakage, and loss of nutrients due to the removal of bran and husk. Different techniques are used for the reduction of such post-harvest losses of rice and rice parboiling is among the most useful techniques applied to reduce postharvest losses of rice and is now applied in different parts of the world.