The Indian Journal of Nutrition and Dietetics

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Effect of Cooking on Nutritional Quality of Raw and Parboiled Rice


Affiliations
1 Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore, 570 006, India
     

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Rice is a very wideiy used stapie cereal and is a main source of energy for more than two-thirdsof population in India'. It has highest digestibility value and protein efficiency ratio among all the cereals. There are many rice species which usually do not show similar nutritional and physical properties. The digestible protein and starch and available minerals change in different species.
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  • Effect of Cooking on Nutritional Quality of Raw and Parboiled Rice

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Authors

Morteza Oghbaei
Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore, 570 006, India
Jamuna Prakash
Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore, 570 006, India

Abstract


Rice is a very wideiy used stapie cereal and is a main source of energy for more than two-thirdsof population in India'. It has highest digestibility value and protein efficiency ratio among all the cereals. There are many rice species which usually do not show similar nutritional and physical properties. The digestible protein and starch and available minerals change in different species.