Parboiled Rice Research Articles

Study on the Potential of MARDI Specialty Rice for the Production of Local Parboiled Rice

Producing specialty rice varieties with unique qualities is an essential research focus at MARDI. Additionally, producing parboiled rice from local specialty varieties adds value to the rice industry. This study evaluated two local specialty rice varieties, MRQ 107 and MRQ 111, for their potential in parboiled rice production. Optimal processing parameters for both varieties resulted in a high milling rice recovery (MRR) percentage of 68-69%. The physical quality analysis showed that head rice yield (HRY) reached 97%, with only 3% broken rice. A study on the effect of storage duration indicated that the physicochemical characteristics of the parboiled rice fell into the soft category for gel consistency, meaning the cooked rice had a tender and cohesive texture. The cooking time for the parboiled rice was 23 minutes, with a lower solid loss than the control sample. Nutritional analysis revealed that the local specialty parboiled rice had increased protein and mineral content, including calcium and magnesium. Additionally, the content of folic acid, resistant starch, and dietary fiber was double that of the control samples.

Evaluation of thiamine and riboflavin in different varieties of rice grown in Kurigram district, Bangladesh

ContextRice is indeed a staple food in many parts of the world, including Bangladesh. This research aimed to evaluate the two essential vitamin levels in different processed rice sunned, parboiled, cooked sunned, cooked parboiled, and washed cooked rice. ObjectiveThe study focused on analyzing the thiamine (vitamin B1) and riboflavin (vitamin B2) contents in 10 different varieties of paddy samples grown in the Kurigram district of Bangladesh. MethodsA high performance liquid chromatographic (HPLC) technique assembled with fluorescence detector was employed for these analyses. Two calibration curves were generated to analyze vitamin B1 and B2 (for thiamine the regression coefficient, r2 = 0.9992 and riboflavin r2 = 0.9989). The study demonstrated a recovery rate of 96.88 % for vitamin B1 and 104.24 % for vitamin B2. Overall, these findings provide valuable insights into the vitamin B1 and B2 contents across different rice samples. Results and conclusionThe results showed that the parboiled samples had the highest thiamine content, ranging from 342.50 ± 0.3 to 673.0 ± 7.5 μg/100 g, compared to the sunned samples, which had a range of 209.5 ± 0.3 to 337.4 ± 4.3 μg/100 g. Conversely, the sunned samples had the highest riboflavin content, ranging from 26.4 ± 0.2 to 59.6 ± 0.3 μg/100 g, while the parboiled samples had a range of 3.0 ± 0.1 to 26.6 ± 0.01 μg/100 g. Additionally, it was observed that the steaming process increased the thiamine content and reduced the riboflavin content in parboiled rice samples but decreased both the thiamine and riboflavin in sunned rice samples. Another study showed a gradual decrease in the levels of both vitamins B1 and B2 in sunned, cooked sunned and washed cooked sunned rice samples. SignificanceThese findings provide valuable insights into the impact of processing methods, such as parboiling and steaming, on the thiamine and riboflavin contents in rice. The results suggest that parboiled rice may be a preferable choice for individuals seeking higher thiamine content in their diet, while sunned rice may contain higher levels of riboflavin. The results shed light on the nutritional profiles of different rice varieties and highlight the potential impact of processing techniques on the vitamin content of rice.

A Comparison of Dry Bean and Pea Consumption on Serum Cholesterol: A Randomized Controlled Trial in Adults with Mild Hypercholesterolemia

BackgroundDiets including pulses are associated with better cardiovascular profiles, including lipid, glycemia, and hemodynamics; however, evidence is lacking regarding the contributions of individual pulse varieties. ObjectivesThis randomized, controlled trial examined the effects of beans or peas individually, relative to rice, on LDL-cholesterol levels (primary outcome) and other indices of cardiovascular disease risk (secondary outcomes) at 6 wk in adults with mild hypercholesterolemia. MethodsThis randomized, controlled, single-blind, 3-arm parallel-group study was conducted in 2 Canadian cities (Edmonton, Alberta; Winnipeg, Manitoba). Participants (n = 60 per group) were randomly assigned to 6 wk of regular consumption of foods containing either 120 g (∼0.75 cups) of beans (mixture of black, great northern, navy, and pinto) or 120 g (∼0.75 cups) peas (mixture of yellow and green), or identical foods containing white, parboiled rice (control foods). LDL-cholesterol (primary outcome) and indices of lipid metabolism, glycemia, and hemodynamics (secondary outcomes) were assessed. ResultsMean LDL-cholesterol was lower in the bean group (−0.21; 95% CI: −0.39, −0.03) but not the pea group (−0.11; 95% CI: −0.29, 0.07) relative to rice after 6 wk. Non-HDL-cholesterol (−0.20; 95% CI: −0.40, −0.002) and total cholesterol (−0.28; 95% CI: −0.49, −0.06) were also lower in the bean compared with rice groups. No changes were noted in triglycerides (−0.07; 95% CI: −0.28, 0.14), glucose (0.02; 95% CI: −0.17, 0.14), insulin (4.94; 95% CI: −5.51, 11.38), or blood pressure (systolic: −1.39; 95% CI: −5.18, 2.40; diastolic: −1.89; 95% CI: −4.65, 0.88). Dietary fiber intake (grams per day or grams per 1000 kcal) was not correlated with LDL-cholesterol (grams per day: r2 = 0.209, P = 0.142; grams per 1000 kcal: r2 =0.126, P = 0.379) in the bean group. Gastrointestinal effects were transient and most often not related to the study foods. ConclusionsBeans, but not peas, lowered LDL-cholesterol, relative to rice, in adults with mild hypercholesterolemia. Fiber may not be responsible for the effect of beans, suggesting other phytochemicals may be the active component(s). Strategies incorporating 120 g of pulses in a meal are feasible for managing some cardiometabolic risk factors.This trial was registered at clinicaltrials.gov as NCT01661543.

Arsenic contamination in rice consumption in Bandung city - West Java

Abstract Arsenic contamination in rice is of concern due to the potential health risks associated with various health problems, including certain types of bladder and lung cancers and skin lesions. Arsenic is a naturally occurring element that can be found in soil and water and its contamination in rice is possible. Meanwhile, rice is a staple food in Indonesia and its consumption is widespread across the country. According to the US Department of Agriculture, Indonesia is the world’s fifteenth-largest rice consumption with 128.6 kg per capita per year thus arsenic in rice is a concern. This study was conducted to measure the arsenic contamination in rice consumed by people in Bandung. Bandung was preferably selected due to its high population. As the capital city of West Java, its population hits more than 2.5 million and places it as the 5th most populated area in Indonesia. Ten rice samples were collected from a traditional market in Bandung, West Java. The sample was prepared using the Indonesian Regulation Standard (SNI) method and measured by ICP-MS. The arsenic concentration in rice was found varies between 0.0775-0.2550 mg/kg. The maximum allowable arsenic content for consumption based on the Indonesian National Standard (SNI) is 0.4 mg/kg, according to the World Health Organization (WHO) is 0.3 mg/kg, and according to the European Commission Standard for parboiled milled rice, the maximum level is 0.15 mg/kg. The HQAs value was higher than 1 (HQAs > 1), the rice in Bandung Market have potential for non-carcinogenic risk in long-term. ILCRAs result in this study between ILCR > 10−3 and >10−4 indicates threshold cancer risk for rice consumption. By calculating the ILCR, scientists and policymakers can prioritize interventions, implement regulatory measures, and develop strategies to reduce exposure levels, ultimately mitigating the potential cancer risks within a given population. It is important to note that the study should be continued over the next few years, to monitor the potential health risks associated with consuming contaminated rice.

EVALUATION OF RAW OR PARBOILED RICE OFFAL AS ENERGY SOURCE FOR FATTENING BUNAJI BULLS

Feeding trial was conducted for 90 days using 20 Bunaji bulls with a live weight range of 210-249kg and aged 2-3 years to evaluate the feeding value of raw or parboiled rice offal as energy source for bull fattening. Four bulls per treatment were allotted to 5 dietary treatments in a 2x2 factorial arrangement with a common control. A concentrate and basal diets of Digitaria smutsii were offered at 2% body weight. The CP contents of the experimental diets varied between 19.69 and 20.44% while the ME ranged from 10.86 to 11.16MJ/kg DM. The crude fibre varied from 14.59 to 17.84%. The intake of concentrate, hay, total feed and daily live weight gain of the bulls were similar (P>0.05) with type and inclusion levels of rice offal. All the bulls in experiment attained an average weight gain of between 1.11Kg to 1.29Kg. Economic parameters like cost per Kg gain, net benefit (NB) and return to naira invested on feed (RIF) were similar (P>0.05) for bulls on both RRO and PRO. There was no significant (P>0.05) differences in the Value of weight gain (VWG), NB, RIF, Cost of feed and Cost per Kg gain for bulls on varying levels of inclusion of RRO or PRO. The inclusion of raw rice offal or parboiled rice offal lead to reduction in feed cost from N25,001.10 to a range of N22,115.50-N23,639.6 (about 5.45%-11.54% reduction in feed cost). It was concluded from this trial that rice offal can replace up to 30% of maize offal as source of energy.

Parboiled rice supplementation alleviates high-fat diet-induced hyperlipidemia by regulating genes and gut microbiota in mice

Dietary parboiled rice (PR) has a low risk of disease, but little is known about the contribution of PR to the prevention of hyperlipidemia. The potential role and underlying mechanisms of PR in hyperlipidemia were evaluated in this study. Male C57BL/6J mice were fed with a normal diet, high-fat diet (HFD) containing refined rice (HFDRR) or PR (HFDPR). It was found that PR intervention improved lipid accumulation in mice. Transcriptomic data analysis revealed that 27 genes were up-regulated (mostly involved in lipid breakdown) and 86 genes were down-regulated (mostly involved in inflammatory responses) in the HFDPR group compared to the HFDRR group. And 15 differentially expressed genes (DEGs) were validated by quantitative real-time PCR (RT-qPCR), while protein interaction network showed that protein tyrosine phosphatase receptor type C (PTPRC) has a central role. The gut microbiota of mice was also altered after different dietary treatments, with higher ratio of Firmicutes and Bacteroidetes, increased abundances of Ruminococcaceae, Lachnospiraceae, Christensenellaceae, Porphyromonadaceae, Rikenellaceae and Prevotellaceae, and decreased abundances of Lactobacillaceae, Peptostreptococcaceae, Erysipelotrichaceae and Actinobacteria in the HFDRR group. In addition, it was observed that PPAR signaling pathway may act as a bridge between DEGs and differential gut microbiota. These results suggested that PR can prevent hyperlipidemia by modulating liver genes and gut microbiota.

Effect of parboiling treatment times on the physicochemical, cooking, textural, and pasting properties and amino acid, phenolic, and sugar profiles of germinated paddy rice from different rice varieties.

In this research, parboiling was carried out at different times (5 and 15min) on germinated paddy rice (GPR) from various basmati and non-basmati varieties. The results showed that as the parboiling time increased from 5 to 15min, E, ash content, total dietary fiber, mineral content, cooking time, and textural properties increased while L*, lipid content, total starch, gruel solid loss, water absorption, oil absorption, foaming capacity, sugar profile, and total phenolic and flavonoid content decreased as compared to GPR. All pasting properties of GPR increased except breakdown as the parboiling time increased from 5 to 15min. Parboiling altered the properties of GPR due to starch gelatinization. Total essential amino acid and gamma-aminobutyric acid decreased as the parboiling time (5 to 15min) increased. The germinated parboiled brown rice could create a highly nutritious alternative to regular brown rice as it offers improved texture and cooking qualities.

Effect of tertiary processing on physical, optical, phytochemical as well as rheological properties of high-protein rice.

The first high-protein rice variety of India, CR Dhan 310, developed at ICAR-NRRI, Cuttack is being selected for the study. It contains 10.1% protein in milled rice as compared to 6-7% protein content in the milled rice of any other normal variety. It has intermediate amylose content (25.1%), medium bold grains rich in protein (10.1%) The significant changes in properties of raw and parboiled rice on processing were studied at statistical differences of p ≤ 0.05. These properties included physical, optical, antioxidant and rheological properties which changed with different processing techniques. All the three processes namely, puffing, popping and flaking increased the dimensions as compared to the raw rice. Peak viscosity measurements demonstrated the breakdown of starch molecules, with white rice having the greatest value (4145 cP) and popped rice having the lowest value (2017 cP) as a result of the starch granules being gelatinized during the production of popped rice. Highest anthocyanin content (2.93 mg/100 g) was observed in puffed rice, phenolic content (347.93 mg/100 g) was highest in popped rice and flaked/flattened rice showed highest flavonoid content (127.12 mg/100 g) indicating that tertiary processing of rice obtained higher values of phytochemicals when compared to the plain high-protein rice. This indicates that the processed products of rice can be consumed directly as ready-to-eat or can be used in preparation of other functional foods to combat malnutrition and build nutritional security. The study indicates that processing could improve the nutritional quality of the rice products.

Effects of Parboiling on Chemical Properties, Phenolic Content and Antioxidant Capacity in Colored Landrace Rice

Parboiling influences chemical compositions in rice grains. The objectives of this study were to evaluate the change in chemical content, total phenolic content and antioxidant capacity of landrace rice genotypes under parboiling conditions and to identify the genotypes suitable for production of parboiled rice. Landrace rice varieties used in this study consisted of Glam Feang, Glam Tonkeaw, Kawgum, Glam Luem Phua, Medmakham, Deang Sakonnakhon, Sang Yod, Kawniewd-eang, Mali Deang, KDML105 and RD6. Parboiling reduced fiber content, total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity in rice grains. Fiber contents were 1.46% in brown rice (unpolished rice) and 1.40% in parboiled rice (24 h of soaking and 48 h of incubation). Total phenolic contents were 205.67 mg/100 g seed in brown rice and 35.34 mg/100 g seed in parboiled rice. Antioxidant capacity (DPPH) reduced from 68.45% in brown rice to 26.23% in parboiled rice. Ash content and protein content were not significantly affected by the parboiling process. Medmakham cv. had the highest total phenolic content and antioxidant capacity in brown rice and parboiled rice. Gum Leamphea cv. and Medmakham cv. were the best genotypes for ash content, protein content, total phenolic content and antioxidant capacity (DPPH) in brown rice and parboiled rice. Glam Feang cv. had the highest protein contents in brown rice and parboiled rice although it had low total phenolic content and antioxidant capacity. Cluster analysis further showed variation among genotypes, revealing distinct groupings in brown rice and parboiled rice based on chemical properties, phenolic content and antioxidant capacity. This research significantly contributes to a better understanding on how parboiling affects rice compositions and nutritional values. It emphasizes the importance of nuanced comprehension of how different rice varieties respond to parboiling, aiding informed decisions in rice processing and selection to meet specific nutritional needs.

Investigating the effects of grain quality, processing and environmental conditions on aflatoxin contamination in rice

This study examined the impact of aflatoxin contamination on rice, a widely consumed staple food. Various forms and types of rice from three regions in Pakistan between 2019 and 2022 were investigated for their relationship with processing, infestation severity and physicochemical characteristics. Semi-polished rice displayed the highest aflatoxin levels employing significant variability, while parboiled rice was also found to be contaminated. Nearly 22% of polished rice samples and 3% of brown rice samples exceeded the EU limit. Non-basmati rice varieties, particularly IRRI-6 (47.3 μg/kg), showed twice as much contamination as basmati rice. The coastal Zone-IV exhibiting significantly higher aflatoxin levels (avg. 14.40 µg/kg). Environmental conditions played a significant role, with moisture in brown rice and protein in parboiled rice exhibiting positive and negative correlations (p < 0.01) with aflatoxin levels, respectively. Principal Component Analysis (PCA) indicated that semi-finished and non-basmati rice were more associated with non-compliant rice. The first principal component, explaining 57.8% of variance, was positively loaded with aflatoxin, moisture, and insect infestation, while negatively loaded with protein, amylose, ash, immature, chalky, and foreign matter. These findings are insightful for local and international stakeholders for mitigating aflatoxin contamination in rice.

Effect of milling and temperature of germination on nutrients, bioactive compounds and pasting properties of FARO 44, FARO 57 and NERICA-8 brown rice cultivars

Germinated brown rice (GBR) was produced from FARO 44, FARO 57 and NERICA-8 cultivars by de-husking the paddies and germinating them at 30°C and 40°C for 24 h. Bioactive compounds, nutritional composition and pasting properties were analysed and compared to that of non-germinated parboiled milled rice (MR) and non-germinated brown rice (BR) from the same cultivars. The results showed that germination improved the bioactive compounds and nutrients. Protein, ash, total dietary fibre, calcium, iron, zinc, selenium, vitamins B2 and E, DPPH and gamma amino butyric acid (GABA) contents of BR increased significantly (p<0.05) in GBR but decreased significantly in MR. Total carbohydrates and total starch contents of BR decreased significantly in GBR. The increase in protein, total dietary fibre, vitamin E, DPPH and GABA contents of GBR were by 6.28-45.31%, 3.09-15.80%, 113.68-153.85%, 38.00-410.00% and 159.46-288.11%, respectively depending on the cultivar and the germination temperature. Increase in germination temperature from 30°C to 40°C resulted in significant increase in iron, zinc, GABA, total phelolic, total flavonoid contents, and all the pasting viscosities but it decreased the magnesium, protein and amino acid contents significantly. FARO 57 possessed improved bioactive compounds and nutrients than the other rice cultivars.

Business Model Analysis and Feasibility Study of Low Glycemic Index Rice – Parboiled Rice

Diabetes mellitus has become an epidemic in several developing countries, including Indonesia, where there has been a high increase in the number of people with diabetes. As rice is a staple food in Indonesia, its high glucose content may lead to overconsumption of glucose. Parboiled rice, as a pre-cooked rice, has a lower glycemic index. However, it is not widely produced and is not well-known. This research analyzes the business model and feasibility of parboiled rice. The study uses nine elements of the Business Model Canvas and calculates the NVP, IRR, and BEP of parboiled rice businesses to analyze the financial feasibility. The research shows that parboiled rice is a potential product to be developed, considering that Indonesia’s rice market is very large. The potential consumers are not only those who suffer from diabetes mellitus but also those who want to live a healthy lifestyle. This parboiled rice business is feasible if a strong partnership is built with farmers and the government, as indicated by the NVP, IRR, BEP, and PP values, which were IDR 599.200, 1.3%, 675.000, and 1.2 years, respectively.

Market assessment of fortified parboiled rice in Burkina Faso.

Micronutrient deficiency remains a daunting issue in many parts of the world. Effective interventions are needed to deal with the problem, which should consider production and consumption traditions and trends to improve their success. Parboil rice is a growing staple in Burkina Faso, where micronutrient deficiency remains high. This paper assesses the market feasibility of fortified rice through parboiling using a limited-water soaking method. Our findings suggest that consumers are willing to pay a premium for fortified rice versus conventional parboiled rice after they are informed about the importance of the problem and the potential benefits of fortified rice. A stylized cost analysis also reveals that the cost of producing fortified rice using a limited-water soaking method could exceed the premiums consumers are willing to pay, and therefore that public intervention may be needed to improve the odds of adoption by consumers. The findings have implication beyond Burkina Faso, and could guide market development in other regions where production and consumption of parboiled rice is well established.

Solar-Powered Parboiling Rice Machine and its Relevance to Sustainability

Given that rice stands as one of Africa's most widely consumed cereals, serving as a primary dietary energy source, both its production and demand have seen a steady rise over the years. In line with other sub-Saharan African nations, Guinea has witnessed a surge in rice consumption, driven by various factors, particularly the significant energy challenges it faces, compounded by the fact that approximately 70% of its population lacks access to electricity. The prevalent reliance on firewood for boiling paddy rice has significantly contributed to deforestation, as there is a growing demand for fuelwood and various forms of wood fuel for energy. This study seeks to explore the reasons behind the reluctance of people to embrace climate action with solar-powered parboiling rice machines (SPPRM). It also aims to identify the underlying causes of this disinterest. Based on the conducted survey, a total of 500 residents in the Basse-Guin?e region were sampled, revealing that a significant majority (92%) of the respondents are already aware of the environmental impacts associated with their daily cooking activities. The results further indicate that approximately 25% of the respondents were unable to adopt new machine technology due to a lack of government consumption subsidies, while the remaining 45% cited a lack of access to new machines as the primary hindrance. Consequently, the study concludes that, despite the potential benefits that could arise from adopting SPPRM for sustainable development, financial barriers and limited access to the machines pose significant challenges for the respondents.

Growth Performance and Nutrients Digestibility of Weaner Rabbits FED Diets Containing Par-Boiled and Non-Parboiled Rice Milling By-Products

A feeding trial was conducted for 84-days to investigate the feeding value of rice milling by-products on growth performance, digestibility and carcass characteristics of growing rabbits in Makurdi. Forty two (42) weaner rabbits weighing between 412 – 420 g were randomly allocated to 7 treatment diets with each treatment replicated 6 times in a completely randomize design (CRD). Each rabbit constituted a replicate and each treatment was made up of three males and three females. The treatments were, D1, control, D2 contained parboiled rice offal (PRO), D3 contained parboiled rice bran (PRB), D4 contained parboiled grain rejects (PGR), D5 contained non-parboiled rice polishing (NPRP), D6 contained non-parboiled rice bran (NPRB)and D7 contained non-parboiled grain rejects (NPGR). Result of growth performance revealed that Significant (P&lt;0.05) dietary influence were observed on average daily weight gain and feed conversion ratios. In both parameters (ADWG and FCR) performances were significantly(P&lt;0.05) poor (10.97g and 6.69 respectively) in rabbits fed PRO. Result of digestibility by the rabbits fed diets containing RMBPs were similar (P&gt;0.05) to the rabbits fed the control diet and this similarity was observed across the treatment groups. No significant (P&gt;0.05) dietary influence was observed on carcass parameters measured It was concluded that, the combination of rice milling by-products (RMBPs) with other feed materials provided cheaper diets that are nutritionally adequate for enhance growth, good carcass development and yield of rabbits at levels equivalent to the reference diet. It is recommended therefore that, feed manufacturers and Rabbit farmers can incorporate up to 25% of rice offal, rice bran and rice grain rejects in the diets of rabbits.

Variations in the Major Nutrient Composition of Dominant High-Yield Varieties (HYVs) in Parboiled and Polished Rice of Bangladesh.

Rice (Oryza sativa L.) is the principal staple food, a fundamental component of food security, a significant source of energy and major nutrients, and a key player in the overall nutritional status in Bangladesh. Parboiling is a common rice-processing treatment in Bangladesh. Recently, polishing has also become a common practice among millers seeking to attract consumers. Polishing may influence the nutrient composition of rice. The present study aimed to investigate the impact of parboiling and polishing on the nutritional content of the five High Yield Varieties (HYVs) of rice (BR11, BRRI dhan28, BRRI dhan29, BRRI dhan49, and BRRI dhan84) and their percent contributions to the Recommended Dietary Allowances (RDA) of vitamins and minerals. All of the rice samples were analyzed for proximate parameters, vitamins (B1, B2, B3, B6, and folate), and minerals (Ca, Mg, Fe, Zn, Na, K, P). Moisture, ash, fat, and total dietary fiber (TDF) were determined gravimetrically, according to the AOAC Official Methods; protein was measured by the Kjeldahl method; B-group vitamins were measured using Ultra Pressure Liquid Chromatography; and mineral content was determined by ICP-OES. The energy, protein, fat, and total dietary fiber (TDF) content of the samples ranged between 342-357 kcal/100 g, 6.79-10.74 g/100 g, 0.31-1.69 g/100 g, and 2.59-3.92 g/100 g respectively. Thiamin, riboflavin, niacin, pyridoxin, and folate content ranged from 0.11-0.25 mg/100 g, 0.01-0.05 mg/100 g, 2.82-6.42 mg/100 g, 0.12-0.30 g/100 g, and 5.40-23.95 g/100 g respectively. In a comparison of parboiling and polishing, macronutrients and vitamin retention were higher in parboiled unpolished rice than in polished unparboiled rice. The minerals (mg/100 g) Ca, Mg, Fe, Zn, Na, K, and P were in the ranges 32.82-44.72, 30.69-58.34, 0.51-0.70,1.83-2.79, 5.00-5.36, 106.49-112.73, and 162.23-298.03. Minerals of BRRI dhan84 were unaffected by polishing and parboiling. BRRI dhan84 contributed a higher percentage of RDA of all B vitamins and minerals. Therefore, to reduce nutrient loss in rice, industries and consumers should be encouraged to avoid polishing or limit polishing to 10% DOM and to consume unpolished rice, either parboiled or unparboiled.

Value Chain Analysis of Milled Rice Produce in Husking Rice Mill

This study was aimed to identify the present status of rice milling, map and analyze milled rice along with associated constraints and recommend priority areas of interventions using primary and secondary sources data during the period of 2012-14. In a quantitative survey, stratified random sampling was used to identify respondents, while qualitative investigations involved focus groups and key informant interviews. In the country, there are about 15,500 husking mills, 650 semi-automatic mills, and 300 automatic rice mills. Husking mills still dominate the rice milling sector and it covers about 70% of total milled rice production. However, recent trends show that the husking rice mills fail to compete with modern automatic and semi-automatic rice mills in terms of quality finished products and market demand, in turn shifting to semi-automatic and automatic rice mills is going on. The milling capacity and capacity utilization of husking mills was found to be 0.8-1.0 th-1 and 34%, respectively. Milling cost, profit per ton of fine parboiled rice and BCR for husking were found to be Tk. 2601, Tk. 3637 and 1.4, respectively. The profit margin for parboiled fine rice processed in a husking mill was found to be 37.04%. Employment opportunities in terms of labor and staff requirement for husking mills were found to be 14.17 man hours per metric ton of paddy and 6.95 man hours per tonne of paddy, respectively. Husking rice mills produce more broken, less head rice recovery and quality is less than automatic rice mills. Beside these, in husking mill bran and husk are mixed together that’s not suitable for edible oil extraction and briquette production. In terms of quality of rice e.g. less broken rice, absence of stones and black kernels, brightness, color etc., the rice mills having modern equipment produce higher quality rice, with higher market demand and higher profit making ability compared to rice mills having traditional equipment. Bangladesh Rice J. 26 (2): 19-39, 2022

Parboiled rice extracts ameliorate oleic acid-induced steatosis of HepG2 cell and its molecular mechanism

This study assessed the potential role of parboiled rice (PR) in balancing lipid levels and its mechanisms. Water and 80% methanol soluble substances of refined rice (RR) and PR were extracted and were used to treat HepG2 cells, and PR extracts were found to alleviate cellular lipid accumulation. The components of RR and PR extracts were identified. Among them, there were 267 and 291 different components in water extract and 80% methanol extract, respectively. After screening differential substances, the active ingredients delphinidin and cinnamic acid were selected and their lipid-lowering activity was verified in vitro. Furthermore, the potential mechanisms of the two components reducing steatosis were explored by network pharmacology and molecular docking. Our results indicated that they may interfere with lipid deposition through the PI3K-Akt signaling pathway, which was also confirmed in vitro. These results contribute to the understanding of the mechanisms of PR involved in lipid metabolism.

Enrichment of gamma-aminobutyric acid (GABA) content using germinated parboiled rice in Thai layered dessert (kanom chan) products

This research aimed to study the Thai layered dessert (Kanom Chan) products, focusing on the composition of germinated parboiled rice, consumer acceptance, nutritional value, GABA content, and the recommended standard recipe. The recipe comprised arrowroot flour, tapioca flour, rice flour, granulated sugar, Jasmine-infused water, undiluted coconut milk, and food coloring in specific proportions.The desserts had visually appealing attributes with distinct layers, captivating colors, a pleasing aroma, a soft texture, and a delightful taste. The recipe received moderate to high satisfaction ratings from taste testers, ranging from 7.40 to 8.18.In the study comparing the substitution of rice flour with germinated parboiled rice flour at three levels (30, 40, and 50% of net weight), desserts with a 30% substitution achieved the highest scores in sensory tests for appearance, colour, smell, taste, and overall preference. The desserts' nutritional value was moderately accepted by 100 consumers. A detailed analysis of 100 g of germinated parboiled rice revealed an energy value of 268.80 kilocalories, along with protein, fat, carbohydrate, moisture, and ash contents of 0.66, 7.44, 49.80, 41.89, and 0.21%, respectively. Additionally, the desserts contained 10.76 mg of gamma amino butyric acid (GABA). Therefore, the germinated parboiled rice Thai layered desserts (Kanom Chan) exhibited low energy and more GABA content compared to general Thai layered dessert.

Impact of cooking, parboiling and fermentation on nutritional components, predicted glycemic index and pasting properties of rice

The impacts of different methods of rice grain processing like cooking, parboiling and fermentation on various bioactive components, antioxidant activity, predicted glycemic index (pGI), resistant starch (RS) along with pasting properties in three rice cultivars were investigated. Results showed that processing significantly increased the DPPH and FRAP antioxidant activity, soluble sugars (TSS), Phenolics, flavonoids and zinc (Zn) content, while protein, amylose, iron (Fe) content and ABTS antioxidant activity decreased as compared to raw unprocessed rice. Percent decrease of these components was minimum in case of parboiling as compared to raw rice. The percent increase of TSS was highest in raw fermented rice while lowest in parboiled fermented rice. Scanning electron micrograph of grain showed that cultivar CR Dhan 310 contains higher amount of protein bodies and after parboiling it increased marginally. The processing significantly decreased the pasting viscosity as compared to raw rice. The average pGI value of parboiled cooked rice(PCR) was lowest while raw fermented(FR) was highest. PCR of Naveen showed highest RS(2.7%) content whereas fermented rice of Manipuri black showed lowest value (0.31%). This finding will help rice consumers to select appropriate processed rice for getting maximum value addition in terms of nutritional quality.