Rice can be improved as a source of nutrition in 3 key ways:
1. Consuming whole grain brown rice rather than polished white rice to retain nutrients in the bran.
2. Choosing more nutritious rice varieties like traditional cultivars that are higher in nutrients.
3. Modifying cultivation techniques to enhance the nutritional value, such as adjusting fertilizer use to maintain amino acid quality.
The presentation shares the information about the major antinutritional factors found in legume crops and the methods to overcome or minimize their effect in diet through various ways.
Basic information about wheat and its uses in the bakery department. Gives knowledge on wheat milling process and the types of Flour used in the bakery
The presentation shares the information about the major antinutritional factors found in legume crops and the methods to overcome or minimize their effect in diet through various ways.
Basic information about wheat and its uses in the bakery department. Gives knowledge on wheat milling process and the types of Flour used in the bakery
This training was co-organized by SARD-SC and ANRLD of the Ethiopian Institute of Agricultural Research for women farmers drawn from four regions of Ethiopia, vis. Oromia, Tigray, Amhara and Southern.
Vegetables are important part of our daily diet, It has essential nutrients that helps in normal functioning of the body. Pigments present in them are responsible for the colour before and prior to cooking. They too have nutritional aspects
Cereals:
Cereals form the major source of food.
The composition of cereal grains varies greatly due to
The genetic makeup of the plant
Soil factors
Climatic factors
Cultural practices
Cereals include rice, wheat, maize, sorghum, barley, etc
They comes under the family gramineae, i.e grass family.
Chemistry of cereal crops deals about chemical constituents :
Carbohydrates
Fats
Proteins
Ash
Nutrients like Ca,P
Vitamins
Toxins
Cereals are the major part of Indian diet so also known as staple foods.
The 80% percent of the dry matter in grains is carbohydrate, mainly the starch therefore, they are considered as the main energy providing crops.
Cereals provide 350 kcal of energy per 100 grams to the body.
Cereals contain 6-12% of protein
The whole grain form of cereal is more nutritious than milled one as it contains greater levels of B-complex vitamins, dietary fibre and essential fatty acids.
Cereals low in proteins.
High in Nitrogen Free Extract which includes the carbohydrates such as starch, dextrin, soluble sugars.
Starch constitutes more than 90% of NFE.
Grains, hulls and bran – rich in cellulose, pentosans and ash constituents.
germ or embryo – higher oil content, crude protein, sugar and minerals.
Endosperm – starch.
Abundant constituent of cereal plant system (80-95%).
With maturity water content decreases in plant.
CARBOHYDRATES:
Generally cereals rich in carbohydrates.
It ranges from 70-80%.
83% of total dry matter of wheat, barley, rye, maize, sorghum
and rice and 79% of oats.
Carbohydrates in cereal grains include more than 90% of starch.
Dextrin occurs in small amounts.
Bran chiefly contains pentosans and some cellulose and lignin.
Germ tissues have sucrose.
PROTEINS:
Cereal proteins are simple proteins in composition.
Conjugated proteins like nucleoproteins are concentrated mostly in the germ.
The simple proteins yield α- amino acids on hydrolysis.
Among simple proteins, cereal grains found to have
1) water soluble proteins (albumins)
2) salt soluble proteins (globulins)
3) alcohol soluble proteins (prolamines)
4) acids and alkali soluble proteins (glutuleins)
In cereals 6-12%
Bio fortification through Genetic EngineeringBalaji Rathod
Crop Bio-fortification is the idea of breeding crops to increase their nutritional value.
Bio-fortification differs from ordinary fortification because it focuses on making plant foods more nutritious as the plants are growing, rather than having nutrients added to the foods when they are being processed.
This is an improvement on ordinary fortification when it comes to providing nutrients for the rural poor, who rarely have access to commercially fortified foods.
" Developing rice varieties with enhanced adaptation to lowland farming syste...ExternalEvents
" Developing rice varieties with enhanced adaptation to
lowland farming systems: Case studies from South Asia " presentation by Abdelbagi Ismail, International Rice Research Institute, Los ernational Rice Research Institute, Los Baños, The Philippines Baños, The Philippines
This training was co-organized by SARD-SC and ANRLD of the Ethiopian Institute of Agricultural Research for women farmers drawn from four regions of Ethiopia, vis. Oromia, Tigray, Amhara and Southern.
Vegetables are important part of our daily diet, It has essential nutrients that helps in normal functioning of the body. Pigments present in them are responsible for the colour before and prior to cooking. They too have nutritional aspects
Cereals:
Cereals form the major source of food.
The composition of cereal grains varies greatly due to
The genetic makeup of the plant
Soil factors
Climatic factors
Cultural practices
Cereals include rice, wheat, maize, sorghum, barley, etc
They comes under the family gramineae, i.e grass family.
Chemistry of cereal crops deals about chemical constituents :
Carbohydrates
Fats
Proteins
Ash
Nutrients like Ca,P
Vitamins
Toxins
Cereals are the major part of Indian diet so also known as staple foods.
The 80% percent of the dry matter in grains is carbohydrate, mainly the starch therefore, they are considered as the main energy providing crops.
Cereals provide 350 kcal of energy per 100 grams to the body.
Cereals contain 6-12% of protein
The whole grain form of cereal is more nutritious than milled one as it contains greater levels of B-complex vitamins, dietary fibre and essential fatty acids.
Cereals low in proteins.
High in Nitrogen Free Extract which includes the carbohydrates such as starch, dextrin, soluble sugars.
Starch constitutes more than 90% of NFE.
Grains, hulls and bran – rich in cellulose, pentosans and ash constituents.
germ or embryo – higher oil content, crude protein, sugar and minerals.
Endosperm – starch.
Abundant constituent of cereal plant system (80-95%).
With maturity water content decreases in plant.
CARBOHYDRATES:
Generally cereals rich in carbohydrates.
It ranges from 70-80%.
83% of total dry matter of wheat, barley, rye, maize, sorghum
and rice and 79% of oats.
Carbohydrates in cereal grains include more than 90% of starch.
Dextrin occurs in small amounts.
Bran chiefly contains pentosans and some cellulose and lignin.
Germ tissues have sucrose.
PROTEINS:
Cereal proteins are simple proteins in composition.
Conjugated proteins like nucleoproteins are concentrated mostly in the germ.
The simple proteins yield α- amino acids on hydrolysis.
Among simple proteins, cereal grains found to have
1) water soluble proteins (albumins)
2) salt soluble proteins (globulins)
3) alcohol soluble proteins (prolamines)
4) acids and alkali soluble proteins (glutuleins)
In cereals 6-12%
Bio fortification through Genetic EngineeringBalaji Rathod
Crop Bio-fortification is the idea of breeding crops to increase their nutritional value.
Bio-fortification differs from ordinary fortification because it focuses on making plant foods more nutritious as the plants are growing, rather than having nutrients added to the foods when they are being processed.
This is an improvement on ordinary fortification when it comes to providing nutrients for the rural poor, who rarely have access to commercially fortified foods.
" Developing rice varieties with enhanced adaptation to lowland farming syste...ExternalEvents
" Developing rice varieties with enhanced adaptation to
lowland farming systems: Case studies from South Asia " presentation by Abdelbagi Ismail, International Rice Research Institute, Los ernational Rice Research Institute, Los Baños, The Philippines Baños, The Philippines
Production of malto dextrin from broken riceeSAT Journals
Abstract Malto-dextrin, the mixture of glucose, maltose and dextrin is used in food industry, as bulking agent, fat replacer, and for medical/nutritional purpose. It is generally produced from cane sugar, maize (starch) etc. by acid or enzymatic hydrolysis. But presently its production rate is not so high. Malto-dextrin production from broken rice, a waste, is very beneficial because of its low cost and availability. In this paper, the objective of this study was to maximize the malto-dextrin production from rice starch by acid hydrolysis and also the effect of particle size on production of malto-dextrin. The rice starch was hydrolyzed by Hydrochloric acid (HCl). The range of the factors employed were particle mesh size, gelatinization pressure and time, saccharification time. The optimized gelatinization condition was 15psig for 30 minutes. The optimized acid hydrolysis condition was 67oC for 30 minutes. The optimized particle size was 18 meshes both for raw and parboiled rice. Maximum yield was 90.434% (before separation of proteins), and 94.43% (after separation of proteins). Keywords: malto-dextrin, rice starch, acid hydrolysis, particle mesh size
2-3 million die every year because of Vitamin A deficiency, 500.000 people get blind, most of them children. With Golden Rice, a lot of these people could be saved. Learn how and why.
PerkinElmer: Practical Food Applications by Thermal AnalysisPerkinElmer, Inc.
Levels of benzene, toluene, ethylbenzene, xylenes and styrene (BTEXS) find their way into olive trees and hence into the olives and olive oil mainly as a result of the presence of vehicle exhaust in ambient air. Although there is widespread concern about the presence of these carcinogenic compounds in olive oil, no definitive methods or limits have yet been prescribed.
Various methods have been developed to detect and quantify these compounds down to levels of 5ng/g (5 ppb w/w). In this work, we have developed a simple method to determine these components in olive oil using headspace (HS) extraction and gas chromatography/mass spectrometry (GC/MS).
Sample preparation simply comprises dispensing and sealing 10g of olive into a standard 22-mL headspace vial and sampling the headspace vapor after being equilibrated at 90°C. The vapor is introduced into a Carbowax capillary column for chromatographic separation. Detection, identification and quantification is performed using a quadrupole MS system with a novel ionizer and detection system that enables detection limits, in single ion monitoring (SIM) mode, down to below 0.5ng/g without the need for headspace vapor preconcentration. The analysis is fully automated and takes just 10.5 minutes for the chromatography and an additional 3.5 minutes for cool-down and equilibration between analyses.
Excellent quantitative performance has been demonstrated and the system is easily able to see concentrations of these compounds in the range 0.9ng/g to 126.1ng/g in olive oil bought from a local supermarket.
Examples of the chromatography and quantitative performance will be presented.
Nextech Agri Solutions provides you the services for installation of rice milling plants from its conceptualization to its execution. Here is a slideshow for more information.
A description of the history, variation in methods/ approaches for biofortifying rice, benefits and challenges faced with biofortified rice and consequences for future generations..
Learning to feed the world and how Thailand, the world’s top rice grower, has passed on their farming skills for centuries is one option being served to interested visitors. To discover that you can feed the world.
www.discovertheotheryou.com
The vegan diet and its implication - Qua NutritionRitika Kannojia
The vegan diet has gained momentum in recent years, with more people transitioning to the diet, whether for health or more ethical-based reasons. It’s often characterized as very restrictive, is associated with health benefits but also raises concerns. Controversy regarding the diet exists within the public sphere, with those actively supporting and advocating for it, and others questioning its purpose and proposed benefits, perhaps because of a lack of knowledge about the diet.
Matta Rice from Daksh farm buy online at www.dakshfarm.com our products are w...Prabhal Mohandas
Matta rice, whole grains from daksh farm. Product grown and processed by daksh farm. This can be bought online at www.dakshfarm.com. All our products are whole grain.
this presentation is on the research article about the effect of high beta glucan barley on visceral fat obesity . this research article has been taken from nutrition journal published on may 15 2017.
Authors: Febri Doni and Rizky Riscahya Pratama Syamsuri
Title: System of Rice Intensification in Indonesia: Research adoption and Opportunities
Presented at: The International Conference on System of Crop Intensification (SCI) for Climate-Smart Livelihood and Nutritional Security
Date: December 12-14, 2022
Venue: ICAR, Hyderabad, India
Author: Bancy Mati
Title: Improving Rice Production and Saving Water in Africa
Presented at: The International Conference on System of Crop Intensification for Climate-Smart Livelihood and Nutritional Security (ICSCI22)
Date: December 12-14 2022
Venue: ICAR, Hyderabad, India
Author: Lucy Fisher
Title: Overview of the System of Rice Intensification SRI Around the World
Presented at: The International Conference on The System of Crop Intensification (ICSCI22)
Date: December 12, 2022
Author: Khidhir Abbas Hameed
Title: Estimated Water Savings, Yield and Income Benefits from Using SRI Methods in Iraq
Event: International Conference on System of Crop Intensification (ICSCI2022)
Date: December 12-14, 2022
(Partial slideset related to the System of Rice Intensification (SRI)
Presentation at COP26, Glasgow, Scotland
Date: November 2021
Presentation by: Ministereo Desarrollo Agropecuario, Panama
This is a presentation about the SRI activities of the LINKS program, Catalysing Economic Growth for Northern Nigeria, which is implemented by Tetra Tech International Development
Author: Tetra Tech International Development
Title: Reduced Methane Emissions Rice Production Project in Northern Nigerian with System of Rice Intensification (SRI)
Date: October 25, 2021
Author: Reinaldo Cardona
Instituto de Investigaciones Agrícolas del estado Portuguesa: UNEFA-Núcleo Portuguesa Universidad Nacional Experimental Politécnica de la Fuerza Armada
Date: 2017
Title: Sistema Intensivo del Cultivo del Arroz para la Producción y Sustentabilidad del Rubro
Speaker: Norman Uphoff
Title: Agroecological Opportunities with the System of Rice Intensification (SRI) and the System of Crop Intensification (SCI)
Date: June 25, 2021
Venue: online, presented in the International Webinar Series on Agroecology and Community Series
Speaker: Khidhir Abbas Hameed,
Al Mishkhab Rice Research Station
Title: System of Rice Intensification SRI
Date: December 9, 2020
Organizer: Central and West Asian Rice Center (CWA Rice)
Venue: online
Author/Presenter: Karla Cordero Lara
Title: Towards a More Sustainable Rice Crop: System of Rice Intensification (SRI) Experience in Chilean Temperate Japonica Rice
Date: November 29-30, 2018
Presented at: The Third International Symposium on Rice Science in Global Health
Venue: Kyoto, Japan
Title: Proyecto IICA - MIDA/ Sistema Intensivo de Arroz (SRI) Evaluación del primer ensayo de validación realizado en coclé para enfrentar al Cambio Climático (alternativa) Localizada en el Sistema de Riego El Caño. Diciembre /2018 - Abril/ 2019 - Octubre/ 2019
Author: Norman Uphoff
Title: Agroecological Management of Soil Systems for Food, Water, Climate Resilience, and Biodiversity
Date: December 6, 2019
Presented at: The Knowledge Dialogue on the Occasion of World Soil Day
Venue: United Nations, New York
Title: Smallholder Rice Production Practice and Equipment: What about the Women?
Presenter: Lucy Fisher
Venue: 2nd Global Sustainable Rice Conference and Exhibition
United Nations Conference Centre, Bangkok Thailand
Date: October 2, 2019
Author: Pascal Gbenou
Title: Rice cultivation in Africa: How traditional practices relate to modern opportunities
Date: June 26-29, 2019
Presented at: The International Rice Development Conference and Seminar on China-Africa Development
Location: Changsha, China
Authors: Christopher B. Barrett, Asad Islam, Abdul Malek, Deb Pakrashi, Ummul Ruthbah
Title: The Effects of Exposure Intensity on Technology Adoption and Gains: Experimental Evidence from Bangladesh on the System of Rice Intensification
Date: July 21, 2019
Presented at: USDA Multi-state Research Project NC-1034 annual research conference on
The Economics of Agricultural Technology & Innovation
Location: Atlanta, GA
More from SRI-Rice, Dept. of Global Development, CALS, Cornell University (20)
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
Introduction to AI for Nonprofits with Tapp NetworkTechSoup
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
1. RICE AS A SOURCE OF NUTRITION AND HEALTH Marguerite Uphoff, MD, MPH IV. International Rice Meeting Havana, June 2-6-2008
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Editor's Notes
Rice is generally considered a good source of nutritional energy but a minor source of protein and a poor source of other nutrients. When I called a friend and colleague, a professor of Nutrition at Cornell University to ask him about nutrients in rice, his initial response was, “well, there aren’t many.” However, rice is in fact potentially rich source of
The focus of the “Green Revolution” has been on producing higher rice yields. Agronomists, plant breeders and rice farmers have opportunities to improve the quality and quantity of nutrients in the rice and to have an impact on human health beyond producing a source of dietary energy. Improvements in the nutrient potential and health potential of rice can be made by a combination of factors: management of soil, water and fertilizer, organic or chemical, affect the expression of the genetic potential, and, ultimately the nutrient quality of rice
We’ll start with how to utilize all the nutrients in rice. Structure of the rice grain is important in understanding how nutrients are available.
The husk is removed in milling and the bran in polishing Milling and polishing destroys 80% of the B vitamins, most of the iron, zinc, manganese and magnesium and phosphorus, all of the dietary fiber and all of the lipids and vitamin E and vitamin A precursors.
Not just for regularity! Lipid turns rancid during storage. The main reason for milling rice is to extend the storage life.
Researchers in Japan demonstrated that adding rice bran to the diets of hypertensive, stroke-prone rats lowered the animals’ systolic blood pressure by about 20 percent via the same mechanism as ACE inhibitors (angiotensin-1 converting enzyme inhibitors).
For the world’s well nourished people, the high digestibility of rice starches can be a contributing factor to our current epidemic of obesity, hypertension, type II diabetes and arteriosclerotic heart disease. Adding back the bran to rice can change it from a food with a high glycemic index that can contribute to the risk for type II diabetes to a health food that can be helpful in the dietary management of blood sugar for people who have diabetes. Glycemic Index is a measure of how much and how long a given consumed carbohydrate raises blood glucose in comparison with how much and how long a standard amount of consumed glucose or white bread raises blood glucose. Foods with high glycemic indices cause the blood sugar to rise rapidly and drop rapidly; those with a low glycemic index cause the blood sugar to rise more slowly and decline more slowly. Foods that cause a rapid rise in blood sugar complicate the management of diabetes and predispose to the development of type II diabetes by stimulating the production of insulin. The starch in rice must be hydrolyzed in the intestinal tract prior to its absorption into the blood stream as glucose molecules. Starch in rice has two fractions: o Amylose is a chain of linearly linked glucose molecules; rice with high amylose content absorbs more water during cooking and when cooked becomes fluffy o Amylopectin is a branching chain of glucose molecules. Rice with more amylopectin absorbs less water during cooking and has a sticky texture. o When starch is cooked in water it becomes gelatinized. As it cools, it recrystallizes. Waxy rices with high amylopectin have a high degree of reversible recrystallization. They are more digestible and have a higher glycemic index. Non-waxy rices with high amylose have partially irreversible recrystallization. The irreversibly recrystallized or “retrograded” starch is less digestible. Rices with high amylose tend to have a lower glycemic index.
Need to explain the mechanism of how it inhibits ACE
Rice protein (actually several proteins and variable amounts of free amino acids) has high biologic value in comparison with protein from other cereal grains. This is very important for the many people who have access to little animal protein and depend on rice for most of their protein needs. o The biologic value of a protein is a measure of how well it is absorbed and utilized by the human body. The biologic value of a protein is determined by its amino acid composition. o Proteins are the building blocks of human tissue, hormones, neurotransmitters, and antibodies. Proteins are synthesized in the human body from 20 amino acids. Eight of the amino acids are “essential” because they are not synthesized in the body and must be obtained from the diet. o Essential amino acids are utilized by the human body most efficiently when they are present in the diet in a specific composition. When one essential amino acid is present in low concentration relative to the others in a given food, it limits the value of that food for human protein synthesis. Lysine is a limiting amino acid in rice. o The amino acid pattern of egg albumen is used as a standard of comparison. o Protein source o Biological value o Egg o 100 o Rice o 86 o Corn o 40 The total protein content and biologic value of rice protein varies both by cultivar and by cultivation.
In traditional cultivars and conventionally bred rices, iron is found only in the bran . Some Philippine and Malaysian highly colored landraces have been found to have relatively high betacarotenoids in association with relatively high unsaturated fatty acid content. The betacarotenoids are converted to vitamin A in the intestinal tract in the presence of unsaturated fatty acids. These rices can contribute to but not provide a person’s entire daily requirement of vitamin A precursors.
Explain BV Cultivation practices also affect the biologic value of the rice protein. A Bulgarian research project demonstrated that application of nitrogen-phosphorus fertilizer increased crop yield, increased total protein content but the protein had a lower biologic value because of the relative decrease in Lysine, Arginine, Threonine, Valine, Leucine and Isoleucine of 5 to 24%. The effect of fertilizer application on amino acid composition of the rice produced varied with the cultivar
The challenge for farmers and agronomists is to produce high yields with high protein content of high biologic value.
References for “Rice as a Source of Nutrition and Health” Americal Chemical Society (2006, March 3). “How Nice, Brown Rice: Study Shows Rice Bran Lowers Blood Pressure in Rats.” Science Daily. At www.sciencedaily.com/releases/2006/03/060302180051/htm. American Chemical Society (2008, January 15). New High Protein Rice Strain Developed. Science Daily. Retrieved May 20, 2008, from http:///.sciencedaily.com/releases/2008/01/080114095753.htm Bienvenido O. Juliano, in collaboration with FAO Rice in human nutrition, Biochemistry Unit,Plant Breeding, Genetics and Biochemistry Division, International Rice Research Institute, Rome, 1993. Chavan, J.K., Duggal, S.K. (IARI, New Delhi). “Synergistic effect of different pulses on the protein quality of rice.” Journal of the Science of Food and Agriculture Vol. 29, No.3:230-233 (10 May 2006). Frei, M, Siddhuraju, P, Becker, K. “Studies on the in vitro starch digestibility and the glycemic index of six different indigenous rice cultivars from the Philippines.” Food Chemistry Vol 83: 395-402. (2003) Frei, M., Becker, K. “Agro-biodiversity in subsistence-oriented farming systems in a Philppine upland region: nutritional considerations.” Biodiversity and Conservation Vol 13: 1591-1610 (2004). Frei, M., Becker, K. “On Rice, Biodiversity and Nutrients.” Institute of Animal Production in the Tropics and Subtropics, University of Hohenheim, 2004. Paper available at http:www.greenpeace.org/raw/content/usa/reports/rice. Frei, M., Becker, K. (Universitat Hohenheim, Stuttgart). “Fatty acids and all-trans- b -carotene are correlated in differently colored rice landraces.” Journal of the Science of Food and Agriculture 85: 2380-2384 (2005). Gipson, Naomi, McClung, Anna. “There is a lot more to that rice grain than you think.” From www.ars.usda.gov/News/docs.htm?dicud=6616 Goya Food Basics. “Rice—Wholesome & Nutritious. at www.goya.com/english/nutrition/basics_rice.html Grusak, Michael A. “Golden Rice gets a boost from maize.” Nature Biotechnology. Volume 23, Number 4, April 2005: 429-430. Lucca, Paola, Hurrell, Richard, Potrykus, Ingo. “Fighting Iron Defiency Anemia with Iron-Rich Rice.” Journal of the American College of Nutrition, Vol.21, No.3, 184S-190S (2002). MacLean, Jr., William C., Klein, Gordon L., Lopez de Romana, Guillermo, Massa, Enrique, Graham, George G. “Protein Quality of Conventional and High Protein Rice and Digestibility of Glutinous and non-Glutinous Rice by Preschool Children.” The Journal of Nutrition. 108:1740-1747, 1978. Masato, Araki.(Fukuoka Agric. Res. Cent), Matsue,Yuji, Kaneko, Akira. “Relation between Nitrogen Fertilizer and Free Amino Acid Composition of Brown Rice.” Japanese Journal of Soil Science and Plant Nutrition . Vol 70: 19-24 (1999). Mateljan, George. The World’s Healthiest Foods. 1st edition.George Mateljan Foundation 2006. Minhajuddin, Mohammad. “Can Rice Bran Oil Melt Away Cholesterol?” University of Rochester Medical Center. Science Daily. May 12, 2005. www.sciencwedaily.com/releases/2005/05/050512110703.htm Nuffield Council on Bioethics. “The Use of GM Crops in Developing Countries” Case study 4: Improved micronutrients in rice. 3.46 There are several research projects… www.nuffieldbioethics.org/go/browseablepublications/gmcropsdevcountries/report_143.html - 18k. Pfeiffer, Wolfgang H., McClafferty, Bonnie. “HarvestPlus: Breeding Crops for Better Nutrition.” Crop Science. 47:s-88-105 (2007). Sugano, Michihiro, Tsuji, Etsuko. “Rice Bran Oil and Cholesterol Metabolism.” (Kyushu University). 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May 12, 2005. www.sciencwedaily.com/releases/2005/05/050512110703.htm Nuffield Council on Bioethics. “The Use of GM Crops in Developing Countries” Case study 4: Improved micronutrients in rice. 3.46 There are several research projects… www.nuffieldbioethics.org/go/browseablepublications/gmcropsdevcountries/report_143.html - 18k. Pfeiffer, Wolfgang H., McClafferty, Bonnie. “HarvestPlus: Breeding Crops for Better Nutrition.” Crop Science. 47:s-88-105 (2007). Sugano, Michihiro, Tsuji, Etsuko. “Rice Bran Oil and Cholesterol Metabolism.” (Kyushu University). Proceedings VIIth Asian Conference of Nutrition: Lipid Symposium Proceedings. The Journal of Nutrition . 1997. 521S-524S. Swapan Datta, Vilas Parkhi, Mayank Jai, Jing Tan, Niranjan Baisakh, Lina Torrizo, Editha Abrigo, Norman Oliva, Md. Alamgir Hossain, Russel Julian, Anindya Bandyopadhyay, and Karabi Data. “Golden Rice and improvement of human nutrition.” Rice is Life: scientific perspectives for the 21st century. Session 3. Opportunities and challenges of transgenic rice: 99-101. Todorov, Methodi Todorov. “Rice yield and its biological value of protein fertilized with an increased rate of mineral fertilizers.” Chaiers Options Mediterraneennes , Vol. 15, No. 1: 65-70.” (?date 1991) Toenniessen, Gary H. “Crop Genetic Improvement for Enhanced Human Nutrition.” (Rockefeller Foundation). Proceedings of the XX International Vitamin A Consultative Group Meeting. The Journal of Nutrition. 2002. 2943S-2946S. University of Leicester (2007,March 28). Rice Bran Could Reduce Risk Of Intestinal Cancer. Science Daily. Retrieved May 20, 2008, from http://www.sciencedaily.com/releases/2007/03/070327094325.htm Vitamin A Deficiency-Related Disorders (VADD): The importance of micronutrients. www.goldenrice.org/Content3-Why/why1_vad.html. Well Being. “Rice-based Diets.” At www.faqs.org/nutrition/Pre-Sma/Rice-based-Diets Nutrition and.html . .