Rice Fortification - need, technologies etc

1. RICE FORTIFICATION

2. Rice Fortification
 Rice is staple food for more than 3 billion people; 430
million metric tons rice produced annually and 13
countries account for 85-88% global production &
consumption.
 Rice fortification is the enrichment of rice with
essential vitamins and minerals post-harvesting to
increase its nutritional value.

3. Need for fortification
 To prevent nutritional anemia
 To prevent neural tube birth defects
 To increased productivity
 To improve economic progress

4. Rice Fortification Technologies
Hot Extrusion Cold Extrusion
Dusting Coating

5. Hot Extrusion
Dough (Rice flour, fortificant mix,
water, binding agent, emulsifier)
Extrusion (Single or twin screw
extruder at 70-1100C)
Cutting
Drying
Blending with polished rice

6. Cold Extrusion
Dough (Rice flour, fortificant mix,
water, binding agent, emulsifier)
Extrusion (Pasta press,
below 700C)
Cutting
Drying
Blending with polished rice

7. Dusting
 Dusting the rice grains with the powder form of the
micronutrient premix
 Fortificants will stick to the grain surface because of
electrostatic forces
 This rice should not be rinsed and cooked in excessive
amounts of water and then drained as enrichment and
other water soluble vitamins and minerals will be lost.
 So this technology is not appropriate in developing
countries where rice is washed and rinsed before
cooking.

8. Coating
Liquid (Waxes, gums, fortificant mix, water)
Spraying on rice kernels
Rice Premix
Blending

9.  The artificial and fortified kernels produced through
hot extrusion share similar properties with natural
grains (transparency, sheen, consistency, and flavor).
 The fortified kernels from cold extrusion are opaque
and slightly off-color.
 Coated kernels often have a distinctive color, smell,
and taste that are objectionable to some consumers.
 Dusted kernels loose the micronutrient-premix on
their surface with rinsing and washing.

10.  The rice-premix developed is blended with natural
polished rice at about 1:200, 1:100, 1:50 ratio to produce
fortified rice.
 Of the 4 methods, dusting is the least expensive and
hot extrusion is the most expensive, although the
latter produces the best quality product and hence
improves acceptance by the consumer
 So Hot extrusion may be the best technology for
good quality fortified rice.

11. Micronutrient for fortification
Micronutrient Fortificant form
Iron MFPP (ferric pyrophosphate) / FeSO4
Zinc Zinc oxide
Folic acid Folic acid
Vit B12 Cyanocobalamin
Vit A Vit A palmitate
Thiamin Thiamin
Niacin Niacinamide
Vit B6 Pyridoxine hydrochloride

13. Conclusion
 Fortified rice looks, smells and tastes very similar to
non-fortified rice
 Hot extrusion can be a great technology for rice
fortification
 Rice fortification will help to reduce nutrition related
disorders.
 By using affordable technology more number of
countries started producing fortified rice.