Nutritional Superiority Research Articles

Evaluation of antioxidant activity, nutritional and mineral composition of Moringa (Moringa Oleifera) and Ginger (Zingiber Officinale) leaves, flowers and rhizome

Two tropical and subtropical plants that are highly prized and well-known for their rich nutritional qualities, numerous medical uses, and overall health advantages are Moringa (Moringa Oleifera) and Zinger (Zingiber Officinale). This study investigates the antioxidant activity, nutritional composition, and mineral content of Moringa Oleifera and Zingiber Officinale, focusing on their leaves, flowers, and rhizomes. Utilizing solvent extraction with ethanol and evaluated the antioxidant properties using DPPH radical scavenging and ferric reducing antioxidant power (FRAP) assays, alongside phytochemical analyses for total phenol and flavonoid content. Our results indicate that Moringa leaves exhibit superior antioxidant activity and the highest total phenol and flavonoid content, while ginger rhizome demonstrates significant ferric ion reduction capability. Nutritional analysis revealed that Moringa leaves are rich in protein, ash, and minerals, particularly calcium and iron, surpassing other plant parts and ginger samples. Conversely, ginger rhizome has higher moisture content but lower protein and mineral levels. These findings highlight the distinct health benefits and nutritional superiority of Moringa leaves, suggesting their potential as a valuable dietary supplement, particularly in addressing deficiencies in calcium and iron.

Panorama of small millets breeding: A review

AbstractSmall millets, also known as nutri‐cereals, belong to the grass family Poaceae that have tiny seeds and are drought and heat tolerant, besides being powerhouse of nutrition, hence making them ideal crops that shall combat not just food and nutritional security but also adapt well to the changing climatic conditions. They grow well on marginal soil and require least resources for their cultivation. Nutritional superiority to popularly cultivated major cereals makes them a magnificent alternative food especially in the age of lifestyle related disorders. In this review, we provide insights of the initial commencement of research on small millets and deliberate the breeding progress based on conventional and genomics‐based approaches. The small millets under discussion are finger millet, foxtail millet, proso millet, little millet, barnyard millet, kodo millet and browntop millet. The major focus here is to recapitulate the breeding activities in the above‐mentioned millets rather than providing a way forward for breeding small millets.

Determination of biological activity of ethanol extracts of date-plum (Diospyros lotus) fruits and seeds growing in Turkey

This study was carried out to evaluate quality criteria such as chemical composition and antioxidant and antibacterial activity values in 80% ethanol extracts of date-plum (Diospyros lotus) fruits and seeds. In addition, the macro and microelement concentrations of fruits and seeds were also investigated. According to the data obtained, when fruit and seed were compared, it was determined that the seed (81.72%) contained more components than the fruit (79.4%), and the antioxidant activity of the seed was also higher. While the main component of the seed was “Methyl hydrogen disulfide” with 43.21%, the main component of the fruit was “5-Hydroxymethylfurfural” with 24.2%. As a result of antimicrobial activity tests, neither seeds nor fruits have antimicrobial activity. At the same time, the nutritional content values of the seeds and fruits of this plant were analyzed and evaluated. When the data obtained are evaluated in terms of both macro and micronutrients, it has been observed that the nutritional content values of the fruit (K (3.63%), P (0.68 %), Cu (24.31%), Zn (10.49 mg kg–1) and Mn (25.29 mg kg–1) for fruits) are higher than the seeds. In conclusion, the findings from the evaluation of Diospyros lotus fruit and seeds in this study highlight the richness in chemical composition and high antioxidant activity of the seeds, as well as the nutritional superiority of the fruit. Therefore, further research to better understand and harness the potential health benefits of this plant could contribute to a deeper understanding of this field.

Turning Trash into Treasure: Utilizing Sericultural Wastes in Mushroom Cultivation

Sericulture, an agro- based industry, generates substantial biodegradable waste, which, when repurposed, can significantly enhance mushroom production. This study explores the innovative transformation of sericultural waste into nutrient- rich substrates for mushroom cultivation, addressing global food insecurity and waste management challenges. The study also highlights the versatility of mushrooms, particularly oyster mushrooms (Pleurotus spp.), in utilizing diverse lignocellulosic wastes. It delves into the nutritional superiority of sericultural by-products over conventional substrates and their potential to reduce environmental pollution. The review underscores the economic and ecological benefits of integrating sericultural waste into mushroom cultivation, contributing to sustainable agriculture and a circular economy. Future directions emphasize the need for optimizing substrate composition and further research to maximize the yield and quality of mushrooms cultivation on sericultural waste, paving the way for a sustainable and profitable synergy between sericulture and mushroom farming.

Are organics more nutritious than conventional foods? A comprehensive systematic review

The growing consumer interest fueled by the belief in the superiority of organic foods raises questions about their actual nutritional superiority over conventional ones. This assumption remains a controversial issue. The present study addresses scientific evidence to clarify this controversy and provide relevant insights for informed decision-making regarding dietary choices. We collected 147 scientific articles containing 656 comparative analyses based on 1779 samples of 68 vegetable, fruit, and other (cereals, pulses, etc.) foods, 22 nutritional properties, and nine residues. Results show that in 191 (29.1%) comparisons, there were significant differences between organic and conventional foods. In a similar quantity of cases (190; 29.0%), there were divergences in the results since some studies reported significant differences while others did not. Finally, most of the comparative analyses (275; 41.9%) showed no significant difference between organic and conventional foods. Therefore, the results herein show no generalizable superiority of organic over conventional foods. Claims for nutritious advantages would eventually be applied to specific comparisons, depending on the food type and nutritional parameter.

Impact of milling on the nutrients and anti-nutrients in browntop millet (Urochloa ramosa) and its milled fractions: evaluation of their flour functionality.

Browntop millet has gained popularity in recent years owing to its nutritional superiority and health benefits. However, the usage of browntop millet flours as ingredients in composite flours and functional foods is constrained due to a lack of information regarding the grain composition and its flour functionality. Therefore, the distribution of nutrients, anti-nutrients in browntop millet milled fractions and their flour functionality was evaluated in comparison to whole grain flour. Bran fraction comprised the highest protein (13.7%) and fat contents (27%) among other fractions. Pearling of dehulled grains considerably reduced phytic acid, saponins and flatulence-causing oligosaccharides in pearled grain flours. Besides, this led to the enrichment of soluble fibre, minerals, phenolics and trypsin inhibitors in bran fraction. Milling also impacted flour functionality. Despite its lower water holding ability, dehulled grain flour exhibited significantly higher oil absorption capacity than whole grain flour due to the removal of fibre-rich hull fraction. Although emulsion (45.2%) and foaming capacities (12.5%) were superior in bran flour, foam stability was greater in pearled grain flours. These findings suggest the potential utilisation of browntop millet milled flours as ingredients in the development of distinct food formulations and as partial substitutes to wheat flour in confectionary and bakery products. © 2024 Society of Chemical Industry.

Nutritional diversity and food potential of indigenous pigmented rice landraces from Koraput regions of Eastern Ghats

Compressive nutritional, nutraceuticals and mineral profiling was carried out in eight diverse pigmented rice landraces originated from Koraput and compared them with improved variety (IR 64). The proximate compositions such as moisture content varied from 8.23 to 11.65 g 100 g−1, ash 0.68–1.46 g 100 g−1, fat 1.07–2.23 g 100 g−1, protein 7.00–9.63 g 100 g−1, carbohydrate 76.37–80.66 g 100 g−1, fiber 0.11–1.69 g 100 g−1 and energy 346.3–362.11 kcal 100 g−1 in the studied rice lines. These landraces are rich in phenol, flavonoid, and antioxidant concentrations and varied from 3.0 to 9.0 mg g−1, 0.150 to 0.950 mg 100 g−1, and 10.8 to 40.20%, respectively. Principal component analysis explained 47.2% of the overall variation and reflected huge difference between explored genotypes. The heritability and genetic advance varied from 30.22–99.90% and 2.5–111.5%, respectively. In compared to improved IR 64 variety, rich in energy content was recorded in Paradhan, Bhatamali and Haladiganthi indicated its nutritional superiority. Further, exceptional rich in phenol, flavonoid, vitamin C, vitamin E and antioxidant capacity was recorded in Kalachudi, Bedagurumukhi and Kandulakanthi, which may create opportunities for its large-scale commercialization and cultivation. These nutrition rich landraces also hold great potential for future crop improvement programs aimed at enhancing quality.

Nutritional profiling and quantitative analysis of amino acids and vitamins using LC–MS/MS in selected raw and germinated ancient grains

AbstractBackgroundAncient grains are grains that have remained unchanged over the past decades. Among them, millets and pseudocereals are highly nutritious underutilized grains that are gluten free. The present study compares the nutritional composition of nine important ancient grains in its raw and germinated forms.ResultsAmong the grains studied, amaranth had the highest protein content (14.52%), followed by proso (13.04%) and foxtail millets (12.78%). Amino acid analysis was carried out using LC–MS/MS. Besides amaranth, barnyard, pearl, and proso millets contained considerable amount of essential amino acids. The lysine content of sorghum has increased four folds during germination. Valine, histidine, and glutamic acid contents increased marginally upon sprouting. These grains were also found to contain significant amount of B complex vitamins. The ascorbic acid content of the grains increased considerably upon germination especially in foxtail millet (78.03–30452.90 ng/g).ConclusionThe present study is the first comparative study that has brought out the distinct nutritional superiority of the ancient grains in their raw and germinated forms. These gluten‐free grains can be utilized to improve the nutritional demand and food security of the growing population.

Nutritional and nutraceutical potential of rice bean (Vigna umbellata) -a legume with hidden potential.

In the recent years there has been paradigm shift in global agriculture for the exploration of different underutilized crops as future potential crops. Rice bean [Vigna umbellata (Thunb.) Ohwi and Ohashi] one of the lesser known pulses among Vigna species has gained attention during last decade as food and nutritional security crop. Rice bean seeds are well-balanced source of beneficial constituents such as protein, carbohydrates, minerals, vitamins, polyunsaturated fatty acids (PUFAs) and anti-oxidants for health benefits and combating malnourishment in human. In the present investigation, seeds of 15 diverse rice bean accessions from north-western Himalayan region were analyzed for nutrients, anti-nutrients and nutraceutical traits. Significant differences were observed among genotypes for different traits. The rice bean genotypes revealed variation for major quality traits including total carbohydrates (50.56-56.87%), crude protein content (22.56-25.97%) and lipid content (1.87 to 3.17%) with the higher proportion of linolenic acid followed by linoleic acid which are nutritionally desirable PUFAs. The genotype IC-548758 revealed higher proportion of desirable quality traits. Among protein fractions, globulins and albumins constituted major seed storage protein fraction in rice bean seeds. The wide range variation was also observed for anti-nutrients like including raffinose family oligosaccharides (RFOs), phenolics, tannins, trypsin inhibitor (TI), phytic acid, lipoxygenase activity and saponin content among genotypes. Insignificant correlation among iron, zinc, magnesium and manganese revealed good selection accuracy for genetic biofortification program in rice bean. In summary, the genotype IC-548757, IC-548760 and IC-548770 revealed lower proportion of anti-nutrients, whereas, the genotype IC-548759 and IC-548757 revealed higher level of free radical scavenging activity indicating nutritional and nutraceutical superiority of these genotypes. Overall, the study revealed nutritional superiority of genotype IC-548770, IC-548758 and IC-548760 with balanced proportions of nutrients and anti-nutrients. Rice bean legume has the potential to support more sustainable and resilient food and nutritional security in future. Our study highlights the potential of different rice bean genotypes as functional ingredients for future food and nutritional security programmes.

Protective effects of edible insect protein extracts from Protaetia brevitarsis against H2O2-induced oxidative stress in mouse C2C12 myoblast cells

Edible insects have been attracting significant attention not only for their nutritional superiority but also for their excellent bio-functional activity. In this study, the apoptotic protective effects of water-soluble protein (WPB) and salt-soluble protein (SPB) extracts derived from Protaetia brevitarsis against hydrogen peroxide (H2O2)-induced oxidative stress in C2C12 cells were investigated. WPB and SPB were confirmed to exhibit radical scavenging and ferric-ion reducing activities. In addition, WPB and SPB treatments effectively restored the decreased cell viability of the C2C12 cells induced by H2O2 treatment, and showcased protective effects against apoptosis and mitochondrial dysfunction by regulating the expressions of pro- and anti-apoptotic proteins. Therefore, our data indicated that protein extracts from Protaetia brevitarsis could be beneficial for the prevention and treatment of diseases associated with apoptosis induced by oxidative stress.

Design of a batch Ohmic heater and evaluating the influence of different treatment conditions on quality attributes of kinnow (Citrus nobilis × Citrus deliciosa) juice

A batch Ohmic heater (5 L) with a modified electrode arrangement was designed for quick and uniform heating of kinnow juice. A T-shaped arrangement and micro silver coating over stainless steel electrodes provided temperature variation of 0–2 °C across the system and a system performance coefficient of 0.96. The come-up time for 60–80 °C was 1.3–3 min at 180 V. Pectin methylesterase, the most resistant enzyme, was inactivated completely at (120 V/80 °C/1 min), (150 V/80 °C/30 s), (180 V/70 °C/10 s). No aerobic mesophiles, yeasts, and moulds were detected in these samples. Ohmic heating at 180 V did not influence the colour of the juice significantly; however, some samples showed a little elevation (by 0.2) in the pH. The reduction in vitamin C, antioxidants, and total phenols was 6–12% at 150 V/80 °C/30 s. The fuzzy analysis shows that the Ohmic pasteurized juice had the highest similarity score. Industrial relevancesA batch assembly (5 L capacity) of the Ohmic heater has been fabricated to make a shelf-stable kinnow juice. The produced juice is microbially safe, enzymatically stable, and retains maximum bioactive compared to conventional thermal treatment. Thus, Ohmic heated juice can fulfill the stakeholders' demand for microbial safety, enzymatic stability, and nutritional superiority. Industry can scale up the design of batch Ohmic heater for efficient and faster pasteurization of citrus juice like kinnow juice.

Moisture‐dependent engineering properties of underutilized browntop millet (unhulled and hulled) and characterization of milled flour

AbstractBrowntop millet is an underutilized indigenous cereal crop. It is termed as the nutricereal due to its superiority in terms of nutritional quality. The current study attempted to investigate the effect of moisture content (10%–27%) on properties such as physical, mechanical, aerodynamic, and textural properties of unhulled and hulled browntop millet to uncover the gaps in developing the efficient primary processing machinery. In addition, we investigated the impact of milling on the biochemical, functional, color, structural, and powder flow properties of browntop millet flour. The results revealed that as the moisture content increased, the principle dimensions, 1000 grain weight, terminal velocity, angle of repose, and static coefficient of friction were linearly increased. In the same moisture content range, characteristics such as true density, bulk density, porosity, and hardness displayed an inverse trend. Milling showed a substantial (p < 0.05) influence on the nutritional, functional and color parameters. FTIR spectra and X‐ray diffraction patterns demonstrated a slight change in functional groups and a slight decrease in starch crystallinity respectively. All three millet flours were cohesive. These flours, however, exhibited a positive correlation with bulk density and a negative correlation with wall friction and effective internal friction angles as the principle consolidating stress increased.Practical ApplicationMillets are a globally significant food crop with major economic influence in developing nations. They are one of the most significant drought‐resistant crops, and a good source of health‐promoting complex carbohydrates, dietary fiber, phenolic compounds, and phytochemicals. Despite of their high nutritional superiority and environmental friendliness, production and consumption have declined over the years. The significant factor contributing to this decline is the lack of machinery or equipment available to process on a commercial and residential scale after harvest. The knowledge of the measured properties will encourage researchers to develop and modernize equipment used for destoning, grading, sorting, separation, dehulling, and conveying. The measured nutritional, mineral, functional, structural, and powder flow properties of milled browntop millet fractions will help develop a new product. So that millet can be used to its full potential.

The Utilization and Preservation Practices of Jute Mallow (Corchorus olitorius) in Western Kenya

Background: Jute mallow (Corchorus olitorius) is a nutritious African leafy vegetable that is grown and consumed by local communities in Kenya. However, despite its nutritional superiority, its utilization is limited primarily due to its seasonality.
 Aim: This study sought to document the utilization and preservation practices of jute mallow in Western Kenya.
 Methodology: A cross-sectional study, that involved a household survey (n =139), of jute mallow producers in Kakamega County of Western Kenya, was conducted.
 Results: Half (50.4%) of the households sourced their vegetables from their farms, while 37.4% sourced them from roadside vendors during the dry season. Jute mallow was mainly (57.6%) consumed as an accompaniment with other vegetables including African Nightshade and Amaranth. Approximately half (52.51%) of the households, employed a method of preservation. There was a significant association (p = 0.01) between age and preservation practices, where middle-aged people (35-50 years) had a higher likelihood of employing a preservation method. Women were also significantly (p = 0.024) more likely to preserve vegetables than men. Sun drying was practiced by 15.8% of the study population, 18.7% practiced fermentation, while 18% practiced both fermentation and sun-drying. The methods of sun-drying were well developed, where prior blanching, was incorporated by 33.3% of the participants. Sun-drying extended the shelf-life of jute mallow by 4.02 ± 3.151 months, while fermentation was 7 days. The leaves of both forms of preservation had relatively high acceptability ratios to the fresh forms at 40% and 48% for fermented and dried forms, respectively. 
 Conclusion: There is a huge potential for low-cost preservation methods in ensuring the availability of jute mallow. However, it is necessary to investigate the viability of these methods on the nutritional quality and safety of jute mallow to improve food security.

Lipid nutritional indices, regioisomeric distribution, and thermal properties of Tenebrio molitor and Hermetia illucens larvae fat

• T. molitor and H. illucens larvae had high lipid contents (respectively 28.8% and 42.6%). • H. illucens larvae fats had a desirable ω6:ω3 ratio (3.25) than T. molitor (23.9). • T. molitor larvae fat had better lipid nutritional indices, e.g., HPI, IA, IT, HH. • PUFA in H. illucens larvae fat were mostly concentrated on the sn -1,3 positions. • Both larvae fat showed differences in thermal stability based on fatty acid profile. The fatty acid (FA) profile, nutritional index, and thermal properties of lipids from Tenebrio molitor and Hermetia illucens larvae were studied. T. molitor and H. illucens larvae had high lipid contents (respectively 28.8% and 42.6%), saturated (25.0% and 55.8%), monounsaturated (MUFA) (39.2% and 28.3%), and polyunsaturated (PUFA) fatty acids (35.8% and 15.9%). Both larvae fats contained beneficial ω-3, ω-6, and ω-9 FA. For T. molitor and H. illucens , the lipid nutritional indices were atherogenicity indices 0.68 and 2.75, thrombogenicity indices 0.58 and 0.74, and health-promoting indices 3.51 and 0.80 hypocholesterolemic/hypercholesterolemic acid ratio 1.38 and 0.23, suggesting the nutritional superiority of T. molitor larvae fat. Regioisomeric distribution analysis showed that PUFA in H. illucens larvae fat are concentrated on the sn -1,3 positions, whereas those in T. molitor larvae fat are distributed in all three positions. The thermal stability and crystallisation profiles differed for both larvae fats and demonstrated their potential use in thermally processed foods.

Corn silk flour fortification as a dietary fiber supplement: evolution of the impact on paste, dough, and quality of dried noodles

Abstract Corn silk flour is a natural, functional ingredient, rich in dietary fiber and polyphenols. Fortification of a wheat flour-based staple food such as dried noodles, with corn silk flour could directly affect the pasting properties of wheat flour and hydration properties of dough, and thus influence the quality of dried noodles. The competition for water between corn silk flour and wheat flour inhibited the gelatinization of starch and hindered the formation of the gluten network which harmed the cooking properties and decreased consumer acceptance of the resulting dried noodles. Nutritionally, the dietary fiber and polyphenols content of the resulting dried noodles was effectively improved, especially at a 6∼9% replacement rate. The current work demonstrates the feasibility of fabricating corn silk flour-enriched dried noodles and its nutritional superiority compared to the corresponding normal product.

Application of Hot Water Extraction Techniques and the Principal Component Analysis to Study the Influence of Cultivation of Commercial Yerba Mate Samples on Their Mineral Profiles.

Consumption of organic food has grown much around the world in the last 20 years. Change in the profile of consumers who have increasingly sought a healthy diet is the major contributor to this phenomenon. In scientific literature, some studies have already shown the nutritional superiority of organic food in the individual evaluation of metabolites. However, few studies have assessed interaction among metabolites, especially the one between minerals and the food matrix. This information may have great relevance in determining the extractability of minerals, especially in food consumed through infusion, such as yerba mate, since this interaction can directly influence their solubility. Thus, this study aimed to use hot water extraction techniques (infusion and decoction) and the principal component analysis (PCA) to evaluate the differences between organic and conventional cultivation systems in absorption and availability of Ca, Mg, Fe, Mn, and Zn in yerba mate leaves and stems. The PCA showed that cultivation influences total mineral contents found in both leaves and stems. Results of extractability only showed differences in conventional leaf samples, from which all minerals under study were better extracted. Results point out a different interaction between minerals and the matrix, depending on the cultivation, and to the stronger interaction between the matrix and minerals in organic samples, a fact which leads to low availability of minerals for consumption.

Qualitative Attributes of Commercial Pig Meat from an Italian Native Breed: The Nero d'Abruzzo.

The main objective of this study was to characterize the main qualitative properties of commercial meat obtained from the Nero d’Abruzzo pig, a native breed of Central Italy. In order to valorize this animal production, a direct comparison was made with commercial meat products obtained from hybrid pigs. Over a period of 30 days, 76 steaks for each breed were purchased from the market, and samples were analyzed for total lipid content, fatty acids profile, Coenzyme Q10 content, resistance of meat to oxidative processes, volatile profile of cooked meat and electrophoretic profile of myofibrillar and sarcoplasmic proteins. Results showed the Nero d’Abruzzo to be richer in fat, which, however, is characterized by a higher concentration of α-linolenic acid, to which are attributed important health benefits. The native breed was also richer in Coenzyme Q10, a compound credited with antioxidant potential, whose presence could explain the better oxidative stability of meat samples that were cooked and stored for up to 7 days at +4 °C. In support of this last data, our finding of the characterization of the volatile profile of cooked meat, at the end of the storage period, showed in Nero d’Abruzzo a reduction in the accumulation of hexanal, notoriously associated with oxidative events and the development of unpleasant aromatic notes. In conclusion, aspects that can justify the nutritional superiority of this niche production compared to meat coming from cosmopolitan breeds have been identified.

Evaluation of passion fruit mesocarp flour on the paste, dough, and quality characteristics of dried noodles.

Reasonable intake of high‐fiber staple food is already one of the most effective measures in fiber deficiency disease prevention and control. Passion fruit mesocarp flour (PFMF), the primary byproduct during passion fruit processing, was utilized to manufacture high‐fiber dried noodles. The presence of PFMF boosted wheat flour gelatinization and retrogradation. The competition for water between PFMF and wheat flour inhibited the formation of the gluten network, which harmed the cooking properties and decreased consumer acceptance of the resulting dried noodles. Nevertheless, PFMF fortification could considerably increase the dietary fiber content of noodles. Especially for noodles with 9% PFMF, the total dietary fiber content was greater than 6%, and they thus could be regarded as a high‐dietary‐fiber food. Generally, the current work demonstrates the feasibility of fabricating PFMF‐enriched dried noodles and their nutritional superiority compared to the corresponding normal product.

Consumers fear for novel food processing technologies: An application of food technology neophobia scale in the consumption of processed milk products in Northern Uganda

New food processing technologies are continuously being introduced in the food industry due to the potential benefits such as longer product shelf life, convenience, sensory appeal, and nutritional superiority. Despite their potential benefits, consumers' perceptions and attitudes towards food processing technologies remain a complex phenomenon as consumers tend to take a more conservative stance concerning novel food processing technologies. This paper applied the Food Technology Neophobia Scale(FTNS) to assess the influence of food technology neophobia, and socio-economic factors on the consumption of processed milk products. Data was collected from 400 milk consumers in northern Uganda using structured questionnaires. Analysis was done in SPSS version 21, and binary logistic regression. Results show that milk consumers in northern Uganda are characterized by a high degree of food technology neophobia towards processed milk products (FTNS score of 62). Education(p=0.04), income(p=0.08), risk perception(p=0.00), healthy choice(p=0.06) and media role (p=0.00) were the major factors that influenced the consumption of processed milk products. The paper concludes that Food technology neophobia, food culture and tradition are the most important factors in the success of foods produced by novel technologies.

Effect of parboiling on starch digestibility and mineral bioavailability in rice (Oryza sativa L.)

Parboiled rice is preferably consumed in many countries due to its nutritional superiority and lower starch digestibility. Parboiling affects rice cooking quality, starch digestibility and phytic acid which affects minerals bioavailability. Cooking quality was improved in parboiled brown (PB) and parboiled milled (PM) rice. Parboiling has significantly (P < 0.05) reduced glycemic index in both PB and PM rice with a proportionately increase in resistant starch. After milling, the phytic acid (PA) and Fe were reduced significantly (P < 0.05), however, parboiling further reduced PA but increased Fe content and bioavailability in PM rice due to its inward diffusion. Zn content was lower in PB and PM rice due to its outward movement during parboiling. The impact of Zn retention on its bioavailability was insignificant in parboiled rice as non-parboiled rice. This study provides better insights on rice parboiling as a method to reduce starch digestibility and improve mineral bioavailability which could be beneficial for diabetics and malnourished population.