Abstract
Biofortified rice with high Zn concentration could reduce Zn deficiency in South Asia. This population frequently parboils rice. True retention (TR) of Zn, Fe and phytic acid after parboiling and milling was evaluated in biofortified and non-biofortified rice. TR in milled non-parboiled rice was 63.8–89.6% for Zn, 21.1–44.5% for Fe and 16.4–40.3% for phytic acid, whereas in milled parboiled rice TR was 49.8–72.2% for Zn, 23.4–36.7% for Fe and 22.0–33.3% for phytic acid. Milled parboiled rice resulted in lower Zn TR compared to milled non-parboiled. These results suggest that Zn moves from the inner endosperm towards the outer layers during parboiling, regardless of initial Zn concentration, consequently, once milled, the potential impact of Zn intake on Zn deficiency from parboiled rice is less than non-parboiled rice. Despite Zn losses during processing, biofortified rice could provide over 50% of the Zn EAR for children.
Highlights
In several countries where rice is the main staple cereal food, Zn intake is below the estimated average requirement (EAR), in part because common commercial rice varieties contain low levels of Zn (11–16 μg.g−1) after milling (Mayer et al, 2008)
Length (5.6–7.4 mm) and width (2.2–2.7 mm) of NPBDOM0 resulted in length to width ratios of 2.1–3.2
For parboiled and non-parboiled rice, Zn, Fe and PA true retention in rice milled at 10% degree of milling (DOM) was generally lower than rice milled at 7.5% DOM within each BF and NBF group (Fig. 2A–C)
Summary
In several countries where rice is the main staple cereal food, Zn intake is below the estimated average requirement (EAR), in part because common commercial rice varieties contain low levels of Zn (11–16 μg.g−1) after milling (Mayer et al, 2008). While milled (white) rice is the most common form of rice consumed globally, in South Asia it is common to consume milled parboiled rice (Oli et al, 2016; Bairagi et al, 2020). Milled parboiled rice contains high levels of B vitamins compared to milled non-parboiled rice. For this reason, it is generally believed to be more nutritious (Oli et al, 2014; Runge et al, 2019). Parboiling can be used to fortify rice with minerals and vitamins by adding them to the soaking water (Patindol et al, 2017; Jannasch & Wang, 2020)
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