Determination of perchlorate and its distribution in unhusked rice in China

Perchlorate concentrations in 387 unhusked rice samples from 15 main producing provinces in China were investigated by HPLC–MS/MS. The results indicated that perchlorate displays a mean level of 17.17 μg/kg in unhusked rice samples. Intriguingly, we also found that perchlorate is mainly observed in rice husk among of these collected unhusked rice samples, while less observed in rice bran and milled rice. Specifically, the perchlorate levels in rice were found in the husks (73.61%), bran (10.09%) and milled rice (19.52%), respectively. Our results indicated that there is no significantly perchlorate exposure risk in edible milled rice. We suggested that perchlorate in rice can be greatly removed if deep processed unhusked rice and there is no perchlorate exposure risk in edible milled rice.

Rice quality and its impacts on food security and sustainability in Bangladesh

Rice market efficiency is important for food security in countries where rice is a staple. We assess the impact of rice quality on rice prices, food security, and environmental sustainability in Bangladesh. We find that while price varies as expected for most quality attributes, it is unaffected by a broken percentage below 24.9 percent. This reveals a potential inefficiency, considering the average 5 percent broken rate observed in the market. An increase in the broken rate of milled rice within the limits supported by our findings can, ceteris paribus, increase rice rations by 4.66 million a year, or conversely, yield the current number of rice rations using 170.79 thousand fewer hectares and cutting emissions by 1.48 million metric tons of CO2 equivalent. Thus, producing rice based on quality assessment can improve food security and its sustainability.

Evaluation of Nutritional and Nutraceutical Content of Polished and Unpolished Barnyard Millet - An Analytical Study

Barnyard millet (Echinochloa frumentacaea) is an indigenous under utilized millet variety of south India with bounty of health benefits due to the abundance of dietary fiber antioxidant and minerals like iron. This gluten free wonder millet can be a healthy alternate dietary source for diabetic, obesity and CVD patients. Scientific evidence based studies on nutritional quality of this millet both in polished and unpolished form is less. The current study aims at “Evaluation of nutritional and nutraceutical content of polished and unpolished barnyard millet”. Both polished and unpolished barnyard millets were procured from local market, cleaned to remove dirt, dust and stone. The cleaned millets were dried powdered and sieved using 60 mesh sieves (250 Micron). The powdered millet flour was stored in airtight container. Nutritional content of Barnyard millet was analysed for macro, micro nutrients and nutraceutical properties of both polished and unpolished form using standard AOAC method - 20th edition (2016). The analysed nutrient content were compared statistically at 99% and 95 % confidence interval (t-test).The result shows that, the quantum of carbohydrate present in polished barnyard millet was 11.37 % lesser than the milled parboiled rice and 9 % lesser than the brown rice and 12.45 % lesser than the raw milled rice. The total dietary fibre content of unpolished barnyard millet was 14.2 gm and polished barnyard millet was 8.5 gm. Crude fibre content of unpolished barnyard millet was noted as 11.2 gm and the same in polished barnyard millet was 4.5gm. The protein content of unpolished barnyard millet (10.4gm) was found to be superior to polished barnyard millet (6.8gm).The presence of nutraceutical components were more nutritionally superior in unpolished barnyard millet compared to polished one.

Impact of Elevated CO2 and Reducing the Source-Sink Ratio by Partial Defoliation on Rice Grain Quality – A 3-Year Free-Air CO2 Enrichment Study

Evaluating the impact of increasing CO2 on rice quality is becoming a global concern. However, whether adjusting the source-sink ratio will affect the response of rice grain quality to elevated CO2 concentrations remains unknown. In 2016–2018, we conducted a free-air CO2 enrichment experiment using a popular japonica cultivar grown at ambient and elevated CO2 levels (eCO2, increased by 200 ppm), reducing the source-sink ratio via cutting leaves (LC) at the heading stage, to investigate the effects of eCO2 and LC and their interactions on rice processing, appearance, nutrition, and eating quality. Averaged across 3 years, eCO2 significantly decreased brown rice percentage (−0.5%), milled rice percentage (−2.1%), and head rice percentage (−4.2%) but increased chalky grain percentage (+ 22.3%) and chalkiness degree (+ 26.3%). Markedly, eCO2 increased peak viscosity (+ 2.9%) and minimum viscosity (+ 3.8%) but decreased setback (−96.1%) of powder rice and increased the appearance (+ 4.5%), stickiness (+ 3.5%) and balance degree (+ 4.8%) of cooked rice, while decreasing the hardness (−6.7%), resulting in better palatability (+ 4.0%). Further, eCO2 significantly decreased the concentrations of protein, Ca, S, and Cu by 5.3, 4.7, 2.2, and 9.6%, respectively, but increased K concentration by 3.9%. Responses of nutritional quality in different grain positions (brown and milled rice) to eCO2 showed the same trend. Compared with control treatment, LC significantly increased chalky grain percentage, chalkiness degree, protein concentration, mineral element levels (except for B and Mn), and phytic acid concentration. Our results indicate that eCO2 reduced rice processing suitability, appearance, and nutritional quality but improved the eating quality. Rice quality varied significantly among years; however, few CO2 by year, CO2 by LC, or CO2 by grain position interactions were detected, indicating that the effects of eCO2 on rice quality varied little with the growing seasons, the decrease in the source-sink ratios or the different grain positions.

Modeling and Optimization of Process Parameters for Nutritional Enhancement in Enzymatic Milled Rice by Multiple Linear Regression (MLR) and Artificial Neural Network (ANN)

This study involves information about the concentrations of nutrients (proteins, phenolic compounds, free amino acids, minerals (Ca, P, and Iron), hardness) in milled rice processed with enzymes; xylanase and cellulase produced by Aspergillus awamori, MTCC 9166 and Trichoderma reese, MTCC164. Brown rice was processed with 60–100% enzyme (40 mL buffer -undiluted) for 30 to 150 min at 30 °C to 50 °C followed by polishing for 20–100 s at a safe moisture level. Multiple linear regression (MLR) and artificial neural network (ANN) models were used for process optimization of enzymes. The MLR correlation coefficient (R2) varied between 0.87–0.90, and the sum of square (SSE) was placed within 0.008–8.25. While the ANN R2 (correlation coefficient) varied between 0.97 and 0.9999(1), MSE changed from 0.005 to 6.13 representing that the ANN method has better execution across MLR. The optimized cellulase process parameters (87.2% concentration, 80.1 min process time, 33.95 °C temperature and 21.8 s milling time) and xylanase process parameters (85.7% enzyme crude, 77.1 min process time, 35 °C temperature and 20 s) facilitated the increase of Ca (70%), P (64%), Iron (17%), free amino acids (34%), phenolic compounds (78%) and protein (84%) and decreased hardness (20%) in milled rice. Scanning electron micrographs showed an increased rupture attributing to enzymes action on milled rice.

Comparative Analysis of Marketing Efficiencies of Paddy and Locally Milled Rice (Oryza sativaL.) Marketers in the Federal Capital Territory, Nigeria

paddy and locally milled rice marketers in the Federal Capital Territory, Nigeria. It specifically examined the marketing efficiencies and factors influencing marketing efficiencies of paddy and locally milled rice marketers in the study area. Primary data were collected using well-structured pre-tested questionnaires while a multistage sampling technique was adopted to obtain responses from respondents. Descriptive (mean, frequency and percentages) and inferential statistics (shepherd’s index and multiple regression analysis) were used to analyze the data. In using shepherd’s index, the results revealed 78% and 77% marketing efficiencies for paddy and locally milled rice respectively while the multiple regression analysis revealed sex, household size, availability of storage facility and contract marketing arrangement were significant to marketing efficiency of paddy rice; while membership of a market association, cost of purchasing rice, selling price of rice, availability of storage facility and contract arrangement were significant to marketing efficiency of locally milled rice. The study concludes that paddy rice marketers are more efficient in the study area and therefore recommends the initiation of more contract arrangements between investors and marketers in the area, while marketers should be encouraged to join marketing associations to take advantage of the endless benefits to be gained. It also recommends the formulation of policies that favour inclusivity of youths and women in the trade.

Comparison of β-Glucan Content in Milled Rice, Rice Husk and Rice Bran from Rice Cultivars Grown in Different Locations of Thailand and the Relationship between β-Glucan and Amylose Contents

β-glucan is a dietary fiber that is beneficial to human health, and its content varies according to its different parts, type of cereal grain, and growing environment. In this study, the β-glucan of milled rice, rice husk, and rice bran fractions, as well as the amylose content of milled rice fraction, from 38 selected rice-paddy grains from six regions of Thailand were quantitatively determined. The milled rice of the Sakon Nakhon (SN) cultivar grown in the northeast contained the highest β-glucan content (0.88 ± 0.03%), followed by the milled rice of the Jow Khao Chiangmai (JKC) cultivar (0.71 ± 0.03%) and rice bran of the Sew Mae Jan (SMJ) cultivar (0.67 ± 0.03%) grown in the north. The results reveal that the rice cultivars from each region showing variation in the β-glucan level in each fraction, which is mainly found in milled rice and rice bran, are similar to those found in other cereal grains, although low amounts are found in the husk. The amylose and β-glucan contents in the milled rice fraction showed a strong negative correlation (r = −0.805; p < 0.0001). This new information about the β-glucan content of Thai rice cultivars could be used for the development of cereal-based functional food.

Physical and Milling Quality of Milled Rice in Indonesia

More than 250 rice varieties are grown in Indonesia from new superior varieties and local varieties with aromatic, non-aromatic aromas and pigmented rice. Rice quality is one factor that must be considered in addition to high productivity. Generally, the quality of grain and rice quality in Indonesia have met the quality standards set based on SNI 0224-1987/SPI-TAN/01/01/1993 and SNI 6128:2020. Ricequality is determined by several factors such as grain appearance, nutritional value, cooking and eating quality and become one of the foremost considerations for rice buyers. Such information can be utilized as basic data of character of genetic resources on assembling of new superior varieties by rice breeders. Those information can be used as a descriptive information for farmers and rice productivity, high yield, and better rice quality. Good quality local cultivar can be used as parents for the formation of new superior varieties.