scholarly journals Enhancing Farmer Income through Value Addition to Rice in Khammam District, India

2020 ◽  
pp. 1-7
Author(s):  
W. Jessie Suneetha ◽  
J. Hemanth Kumar ◽  
P. Jagan Mohan Rao ◽  
Y. G. Prasad
Keyword(s):  
Eating Habits ◽  
Health Benefits ◽  
Brown Rice ◽  
Annual Growth Rate ◽  
Minimal Processing ◽  
Primary Processing ◽  
Rice Market ◽  
Health Consciousness ◽  
Lower Quantity ◽  
Farmer Income

Rice is the staple food to half of world’s population providing more than one fifth of the calories consumed worldwide. Cereal grains are rich sources of phenolic compounds present in cell walls that help in combating many life style diseases occurring due to oxidative stress. Rice has been domesticated more than 10000 years ago but even today the farmers prefer selling freshly harvested paddy at a lower price. Few entrepreneurial farmers have come up with the idea of primary processing the paddy as semi polished and brown rice that can fetch them more profits along with providing health benefits. Each Kg of paddy, white, semi polished and brown rice cost Rs. 17 – 18.50, 46 – 48, 58 – 60 and 65 respectively. Similarly, one Kg of brokens get Rs. 15, bran Rs. 12 during season and Rs. 20 during off season. The rice without any processing fetched the farmer profit of about Rs. 24400 to 36000 on an average per acre. But if the farmer subjected the rice to primary processing and sold as white, semi polished or brown rice, the profits generated per acre were Rs. 57156 – 66480 Rs. Rs. 82996 – 102400and Rs. 105910 – 120400 can be generated. As can be seen the decrease in processing produced lower quantity of brokens and bran and income from them was comparatively lower than on processed rice indicating that there can be rise in income with minimal processing with added health benefits. There can an increase in profits by 4 to 5 times due to primary processing benefiting the paddy growers. The white, semi polished and brown rice can increase the income of farmer by 76.92, 127.79 and 161.58% per one bag of paddy weighing 75 Kg. There was a significant decrease in brokens and bran produced in semi polished and brown rice that actually fetch less prize than the actual produce. The growing awareness of consumers towards health foods, improved eating habits and health consciousness is expanding brown rice market at higher compounded annual growth rate (CAGR) compared to overall rice market.

scholarly journals DIETARY ACCULTURATION AND INTEREST IN MODIFICATION OF STAPLE FOODS: A PRELIMINARY QUALITATIVE STUDY WITH RICE

2021 ◽  
Vol 44 (02) ◽  
Author(s):  
PHAN THUY XUAN UYEN ◽  
EDGAR CHAMBERS IV
Keyword(s):  
Eating Habits ◽  
Health Benefits ◽  
Brown Rice ◽  
Value Added ◽  
Food Product ◽  
The United States ◽  
Staple Food ◽  
Product Concept ◽  
Vietnamese Immigrants ◽  
Health Related

This preliminary study examined differences in dietary perceptions and beliefs of a staple food product and a health focused modification of that food product in a focus groups study of native Vietnamese in Vietnam (VNV) and Vietnamese immigrants to the United States (USV).  The concepts investigated were rice product awareness and beliefs, use and preparation of rice, and overall interest in value-added brown rice product concepts incorporating health related language. While white rice was well accepted and daily consumed by both USV and VNV, the brown rice product concept, despite its numerous health benefits, was not readily accepted by Vietnamese consumers, either from US or Vietnam. Both sets of consumers had culturally negative associations of brown rice with poverty, aging, and illness in Vietnam and those perceptions had not changed with immigration. Neither USV nor VNV consumers considered health benefits as key factors for rice consumption, a staple food in all of their diets, a difference from Caucasian US participants studied earlier. Exposure to US culture seemed to have little impact on US-Vietnamese’s rice eating habits. Thus, for a staple food product it appears that it would take time and considerable effort to impact the Vietnamese immigrants’ cultural foodways.

Medicinal and Health Benefits of Brown Rice

Brown Rice ◽  
2017 ◽  
pp. 111-122 ◽  
Author(s):  
Shruti Pandey ◽  
K. R. Lijini ◽  
A. Jayadeep
Keyword(s):  
Health Benefits ◽  
Brown Rice

scholarly journals Nutritional Composition of Grain and Seed Proteins

2021 ◽  
Author(s):  
Adeola Abiola Oso ◽  
Anofi Omotayo Ashafa
Keyword(s):  
Bioactive Peptides ◽  
Raw Materials ◽  
Protein Biosynthesis ◽  
Alternative Therapy ◽  
Health Benefits ◽  
Brown Rice ◽  
Seed Proteins ◽  
Pigeon Pea ◽  
Nutritional Composition ◽  
Functional Health

Grains including wheat, brown rice, millet, oat, and seeds from crops such as pumpkins, almonds, cashew, peas are important staple foods in many parts of the world. Grains and seeds contain proteins and bioactive peptides classified as nutraceuticals. Proteins and peptides are essential components in man’s diet because they provide the raw materials needed for protein biosynthesis and are also a good source of energy. Incorporating grains and seeds into the human diet provide nutritional, functional health benefits, reducing contracting some chronic diseases. They avail the body with a balanced nutrient profile such as carbohydrate, fatty-acid, fibre, B vitamins, minerals and protein. The quest at exploring staples for their functional and health benefits, as well as reducing risks to diseases, has resulted in the investigation of the potentials of grains and seeds, especially the underutilised ones (African yam bean, pigeon pea, Bambara groundnut etc.) for consumption and as an alternative therapy against diseases. This chapter discusses grains and seeds as sources of nutrition protagonist, their nutritive property, health benefits, and the pharmacological properties of bioactive peptides in grains and seeds. However, some under-utilised grain and seed proteins would also be explored for their nutritive potentials.

scholarly journals Edible coatings used for conservation of minimally processed vegetables: a review

2020 ◽  
Vol 9 (8) ◽  
Author(s):  
Maria Clara Guimarães ◽  
Joyce Fagundes Gomes Motta ◽  
Dayana Ketrin Silva Francisco Madella ◽  
Lívia de Aquino Garcia Moura ◽  
Carlos Eduardo de Souza Teodoro ◽  
...  
Keyword(s):  
Eating Habits ◽  
Edible Films ◽  
Edible Coatings ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Coating Efficiency ◽  
Application Techniques ◽  
Food Applications ◽  
Minimally Processed Vegetables

The minimally processed vegetable (MPV) market has been growing in recent decades. This growth is related to the change in lifestyle and eating habits of consumers who seek practical and healthy food for consumption. Maintaining the characteristics and quality of MPVs is a significant challenge for producers and traders. Minimal processing steps increase the perishability of these MPVs, thus increasing oxidative reactions and their metabolic rate. The research focused on the development of technologies that reduce these reactions gained prominence. Edible films and coatings produced from natural sources have emerged as alternative packaging for food applications and have received attention due to their advantages, such as their biodegradable and renewable nature, availability, and cost. The use of edible coatings for the preservation of vegetables in the postharvest condition, whether intact or minimally processed, has been identified as an emerging technology of great potential as they can control the internal atmosphere of MPVs. Biopolymers such as polysaccharides, lipids, and proteins have been evaluated in the formulation of these coatings. The choice of appropriate material will depend on the characteristics of the plant, the biopolymer, and the intended objectives of the film. This review aims to present some application examples, the main types of edible coatings, and the application techniques used in MPVs based on the literature, to assist a choice that can generate greater coating efficiency.

Development of quick cooking germinated brown rice with convenient preparation and containing health benefits

LWT ◽  
2015 ◽  
Vol 61 (1) ◽  
pp. 138-144 ◽  
Author(s):  
Porntip Sirisoontaralak ◽  
Nantarat Na Nakornpanom ◽  
Kittiya Koakietdumrongkul ◽  
Chutima Panumaswiwath
Keyword(s):  
Health Benefits ◽  
Brown Rice ◽  
Germinated Brown Rice ◽  
Convenient Preparation

scholarly journals Need of Nutraceuticals / Functional Food Products for Health Benefits to World-Wide People

2018 ◽  
Vol 1 (4) ◽  
pp. 1-13 ◽  
Author(s):  
Rajesh K Srivastava
Keyword(s):  
Health Benefits ◽  
Health Benefit ◽  
Food Products ◽  
Nutritional Deficiencies ◽  
Annual Growth Rate ◽  
Health Issues ◽  
Food Ingredients ◽  
Compound Annual Growth Rate ◽  
Food Involvement ◽  
Functional Components

Improved economic and developed people with their lifestyle have created many challenges of health issues (obesity, osteoporosis, cancer, diabetes, allergies and dental problems), due to selection of different food habits (such as consumption of manifold junk foods). It has created number of health problem (development of many diseases) related to nutritional deficiencies food. Nowadays, people have developed the habit for shifting of synthetic food ingredients to organic foods and ingredients, obtained from natural sources. In this regards, nutraceuticals food or its food products can perform important role in controlling the diseases via fulfilling all the health benefits to many people at worldwide. Incredible dietary supplements as nutraceuticals food (involvement in nutritional, immunologic and physiological functions) can help in prevention or treatment of many diseases (mitigating of gastrointestinal (GI) tract problem), as it is synthesized from raw herbals and lots of rapidly growing industries are reported to synthesize these natural products. And around 100 million people are found to take these products (power of plant based materials) for getting health benefits. It can work as drugs as health benefit of nutraceuticals via regulation/ control for diseases. Global nutraceuticals market had been valued for US$ 165.62 billion in 2014 and it would be grow the value of US$ 278.96 billion by 2021 with compound annual growth rate of 7.3%. This proposed paper will discuss the different types of nutraceuticals food or its functional components involved in prevention or treatment of diseases.

scholarly journals The Mediterranean Diet: From an Environment-Driven Food Culture to an Emerging Medical Prescription

2019 ◽  
Vol 16 (6) ◽  
pp. 942 ◽  
Author(s):  
Cristina-Mihaela Lăcătușu ◽  
Elena-Daniela Grigorescu ◽  
Mariana Floria ◽  
Alina Onofriescu ◽  
Bogdan-Mircea Mihai
Keyword(s):  
Mediterranean Diet ◽  
Dietary Pattern ◽  
Large Scale ◽  
Eating Habits ◽  
Health Benefits ◽  
Meat Products ◽  
Food Culture ◽  
Medical Professionals ◽  
Unhealthy Eating ◽  
The Mediterranean

The Mediterranean diet originates in the food cultures of ancient civilizations which developed around the Mediterranean Basin and is based on the regular consumption of olive oil (as the main source of added fat), plant foods (cereals, fruits, vegetables, legumes, tree nuts, and seeds), the moderate consumption of fish, seafood, and dairy, and low-to-moderate alcohol (mostly red wine) intake, balanced by a comparatively limited use of red meat and other meat products. A few decades ago, the Mediterranean diet drew the attention of medical professionals by proving extended health benefits. The first reports ascertained cardiovascular protection, as multiple large-scale clinical studies, starting with Ancel Keys’ Seven Countries Study, showed a marked reduction of atherosclerotic clinical events in populations with a Mediterranean dietary pattern. Ensuing trials confirmed favorable influences on the risk for metabolic syndrome, obesity, type 2 diabetes mellitus, cancer, and neurodegenerative diseases. While its health benefits are universally recognized today by medical professionals, the present state of the Mediterranean diet is challenged by major difficulties in implementing this protective dietary pattern in other geographical and cultural areas and keeping it alive in traditional Mediterranean territories, also tainted by the unhealthy eating habits brought by worldwide acculturation.

scholarly journals Brown Rice: Nutritional composition and Health Benefits

2018 ◽  
Vol 10 ◽  
pp. 47-52 ◽  
Author(s):  
Atul Upadhyay ◽  
Sanjeev Kumar Karn
Keyword(s):  
Seed Coat ◽  
Health Benefits ◽  
Brown Rice ◽  
Nutritional Composition ◽  
Health Claims ◽  
Whole Grain ◽  
Physiochemical Properties

Brown rice is the unmilled rice with pericarp, the seed coat and nucellus, the germ or the embryo, and the endosperm. It is whole grain rice with intact bran layer and the inedible outer hull removed. Although it has several health claims, it is mostly consumed by a limited number of health conscious and nutritionally aware people. In this paper, we discuss the physiochemical properties of brown rice along with its health benefits, including certain cancers.

scholarly journals Health related behaviours of secondary students living in dormitory in Hungary

2019 ◽  
Vol 29 (Supplement_4) ◽  
Author(s):  
P Skerlecz ◽  
B Gulyás ◽  
L Nedeczky ◽  
J Takács ◽  
Z s Rákosy
Keyword(s):  
Physical Activity ◽  
Health Promotion ◽  
High School Students ◽  
Health Status ◽  
Eating Habits ◽  
School Students ◽  
Health Consciousness ◽  
Unhealthy Eating ◽  
Health Related ◽  
Lack Of Exercise

Abstract Background Previous studies have shown that unhealthy eating habits and lack of exercise are still widespread among high school students. Hungary and many other countries have attempted to introduce campaigns and health education programs among adolescents to promote healthier lifestyle, but the effectiveness of these programs is unclear. Our aim was to investigate the consistency between knowledge and behavior in adolescents. Methods A self-administered questionnaire survey was conducted in 9 secondary schools’ student dormitories, involving 163 students. Descriptive statistics were estimated and chi2- test was used to compare the prevalence between groups. Results Of the participants 69.3% reported their health status good, girls and those students who studied in vocational school frequently considered their own health bad (p = 0.002). Almost all of them highlighted the importance of regular physical activity, but 27.7% had low physical activity. Daily consumption of fruit and vegetables seems to be characteristic just half of the students, the structure of their daily snacks consists more in sugar-sweetened snacks (21.7%) and energy dense beverages (22.8%). Students with higher level of health-consciousness rated better their own health status and took exercise more frequently, but the higher level of health-consciousness had not positive effect on the healthy food consumption (p = 0.143). Conclusions Our findings suggest lack of exercise and unhealthy eating habits were still widespread among high school students. The results of the study showed that adolescents have sufficient knowledge about healthy lifestyle, however, it has little impact on their health-related behaviour. Key messages The most important characteristic of an effective health promotion programme is its ability to change behaviour. Health promotion programmes should continue in schools, especially focus on behaviour changing interventions to effectively influence the health of the students.

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