Title : Bio-fortification and processing of grains in general and rice processing in specific
Abstract:
Bio-fortification involves increasing the nutritional value of crops during plant growth stage. Food fortification involves improving the nutritional content of specific food during processing stage. Various techniques of bio-fortification and some of the examples will be discussed. Benefits of bio-fortification will be conveyed. Importance of hidden hunger will be touched upon. As on 2025, World produces around 3000 Million tons (MT) of Cereals and India produces around 330 MT. 90 % of the production includes Wheat ~ 800 MT, India produces ~ 115 MT. Paddy rice production in the world is ~ 800 MT, India produces around 170 MT. Coarse grain production in India is ~ 50 MT, Maize production in the world is ~ 1250 MT, Bharat produces around 28 MT. Pulse production in the world is ~ 100 MT and our country produces ~ 25-27 MT. Out of 170 MT of paddy rice, ~ 10% goes for the production of rice products viz. expanded, popped and flaked rice. Balance of ~ 80 MT of paddy rice goes for the production of raw rice and balance for the production of parboiled rice. Reason for rice braking, method of production of parboiled rice, quality of rice varieties and products of rice will be discussed. Medicinal rice and its importance in day to day life will be focussed. Rice germ separation and its important properties will also be presented.
