Rice in
human nutritionRice in
human nutritionPrepared in collaboration with FAO by
Bienvenido O. Juliano
Biochemistry Unit
Plant Breeding, Genetics and Biochemistry Division
International Rice Research Institute
PUBLISHED WITH THE COLLABORATION OF THE
INTERNATIONAL RICE RESEARCH INSTITUTE
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 1993
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Origin and spread of rice
World rice production compared to other cereals
Methods of rice production
Harvesting
Labour use
Production costs
Modern high-yield varieties
Farm units
Rice trade
Pests and diseases
Conclusion
Chapter 2 - Rice consumption and nutrition problems in riceconsuming countries
Chapter 3 - Grain structure, composition and consumers' criteria for quality
Rice classification
Gross nutrient composition
Environmental influence on rice composition
Grain quality
Chapter 4 Nutritional value of rice and rice diets
Nutrient composition and protein quality of rice relative to other cereals
Milled rice protein
High-protein rice
Glycaemic index, starch digestibility and resistant starch
Other properties
Hypocholesterolaemic effect of rice bran
Antinutrition factors
Protein requirements of preschool children and adults on rice diets
Protein, energy and mineral utilization of brown and milled rices and rice diets
Chapter 5 Rice post-harvest processing, parboiling and home preparation
Storage
Parboiling
Processing
Post-harvest losses
Home preparation and cooking
Chapter 6 Major processed rice products
Precooked and quick-cooking rices
Noodles
Rice cakes, fermented rice cakes and puddings
Expanded (puffed, popped) rice products
Baked rice products
Canned rice
Fermented rice products
Rice flours and starch
Rice bran and rice-bran oil
Rice types preferred for rice products
Effect of processing on nutritional value
Enrichment and fortification
Chapter 7 Challenges and prospects
Keeping pace with population growth
Environmental considerations
Increasing yield potential
Rice biotechnology
Starch mutants
Protein mutants
Other mutants