Abstract
Parboiled rice production accounts for nearly half of the world’s rice production. Its markets and consumer base are firmly established in South Asia and Africa where Fe-deficient populations are mostly concentrated. Our research group has pioneered the technology of Fe-fortification in parboiled rice and demonstrated its feasibility in significantly increasing Fe concentration in the endosperm (white rice) and its bioavailability in rice based diet. Fortification with Fe-EDTA during parboiling resulted in 10 to 50 folds increase in grain Fe concentration, depending on the grain properties among different rice varieties. However, the broken rice of Fe-fortified parboiled rice contained 5 times the Fe concentration of the full grain, which is often bought and consumed by people in low income category. The bioavailability of the fortified Fe is closely correlated with increasing Fe concentration in white rice (r = 0.90, p 50% to almost 100%, despite repeated rinsing before cooking depending on rice varieties. Perls’ Prussian blue staining and prolonged polishing showed that the in vitro Fe penetrated into the interior of the endosperm. Fortification at the rate up to 250 mg Fe kg–1 paddy rice has no deleterious effects on appearance, color and sensory quality and overall acceptance by parboiled rice consumers. It increased Fe concentration up to 27 mg Fe kg–1 of in white rice, compared with 5 mg Fe kg–1 in unfortified parboiled and raw white rice. As a result, we can conclude that parboiled rice is a ready and effective tool for improving Fe nutrition of rice consumers in these regions.
Highlights
Fortifying Fe in food has been suggested as a means to improve Fe level in food products and human diets [1,2]
It is an effective technique in increasing Fe concentration in parboiled rice, which can increase Fe concentration from 5 mg Fe kg–1 in unfortified parboiled and raw white rice, to the most desirable Fe concentration in white parboiled rice which is about 27 mg Fe kg–1 (Ross Welch, personal communication), without adverse impact on rice cooking qualities such as color, flavor and textures [14]
We examined the Fe fortification effectiveness and density in broken rice for this neediest sector of the population who happens to have the highest risk of Fe-deficiency anemia
Summary
Fortifying Fe in food has been suggested as a means to improve Fe level in food products and human diets [1,2]. The production of parboiled rice is currently about >100 million tons annually which is accounts for about half of the world rice crop, especially in Asia and Africa [9] Many countries such as India (60%) and Bangladesh (90%) consume parboiled rice as the staple food [10]. The soaking time varies from 6 to 24 hours with varying water temperature depending on the technique in each mill, leaving the time channel for Fe fortification can be implemented by spiking suitable form and concentration of Fe in the soaking water under the optimal soaking conditions As a result, this does not require major changes to the existing parboiling rice production process and infrastructure
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