NUTRITIONAL VALUE/COMPOSITION OF MILLED RICE

Rice before milling has adequate nutritional value. This tend to reduced during milling for example/ milling removes about 80 percent of vitamins from brown rice and thus causing beriberi  and  other nutritional deficiencies however, most rice consumers still prefer well milled rice since brown rice has an unfavorable chewier texture and flavour. Although the nutritional value of rice varies with different varieties soil fertility fertilizer applied and other environmental conditions the following trends still exist by comparison with other cereals low fat content after removal of the bran, low protein content (7-10 percent) and high digestibility of protein (USA Rice Federation, 2002).


In addition to varietal difference, protein content is affected by environmental conditions such as oil and nitrogen fertilizer application. Protein is mainly distributed the bran and peripheral of the endosperm. The central part of the rice grain only contains has small portion of the proteins. Rice protein has all essential amino acids, in rather a well-balanced proportion for human body (USA Rice Federation 2002). The protein content of whole rice kernel is variable, ranging between 7-9 percent. It has high levels of aspartic acid, glutamic acid but low levels of essential amino acid. Lysine and other amino acids such as isoleusin threonie, tryptophan, methionine and cystin (Enwere 1998). 
 Rice is unique in richness of -alkali- soluble protein or glutelin about 70%) where as the Other cereals are rich in alcohol-soluble protein or prolamin (rice has about 3 percent prolamin in its gross protein content). The other components of rice protein include 4-9 percent water soluble proteins or albumins and about 10 percent salt soluble protein globulin. Rice protein are rich in argrinine and contain trytophan and histidin but are poor in lysined and threomine (USAj Rice Federation 2002). Carbohydrates
More   than   90   percent   of   the   energy   in   rice   comes   from carbohydrates. Rice contains both simple and complex carbohydrates. Simple carbohydrate or sugar includes glucose, frugse, lacose and suerose. Complex carbohydrate in rice are starch and fibres. About 85 percent of the rice grain weight is starch. Amylose is the linear fraction of the starch and is negatively co-related with cohesiveness, tenderness, colour and gloss of cooked rice (USA Rice Federation 2002). Normal rice starch contain about 21-33% amylase and 64-79 percent amylopectin while some waxy varieties contain 0.2 percent amylase (Enwere 1998).

Milled rice contains from 10-22 percent the rice lipids have high content of linoleum and lioleic acids but low levels of myristic plamitic, palmitoleic and stannic acids. Rice is a health, food because it does not contain any cholesterol/ but does contain linoleic acid accounting for 30 percent of the total rice fats that cannot be converted from carbohydrate protein or other fats (Enwere 1998).  

Vitamins
Rice contains several kinds of vitamin. Thiamine (Vitamin B 1,) has positive Wealth effect for bsan and heart, but unfortunately, it cannot be stored in human body and must be supplied in daily diet. Riboflavin, (vitamin B2) is important for energy production and health of the skin and eyes. Rice have very small amount of riboflavin, Niacin (vitamin B 3) is essential for health skin, digestive and nervous systems. Pyridoxine (vitamin B6) indirectly helps to control amino acid in the body. A shortage of pyridoxine has a negative effect on the central nervous system. The foliate or folic acid is important for the manufacture of DNA and haemoglobin. Rice also traces of vitamin E that protects vitamin A and essential fatty acids from oxidation (ya et al, 2000).
Minerals
Iron is important in human foe- oxidation and other enzymatic reaction. Phosphorus is critical for healthy bones and teeth and other metabolisms. Phosphorus in rice can be absorbed when supplemented with milk or vegetables. Rice also has traces of calcium, potassium and sodium (USA Rice Federation, 2002). 2.7         
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