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Effect of Open and Pressure Parboiling on Fe and Zn Content of BRRI Dhan29

Sharifa Sultana Dipti, PhD
Principal Scientific Officer
Grain Quality and Nutrition Division, BRRI

Abstract/ Executive Summary:

The major cause of Zinc deficiency is low intake due to diets consisting mostly of a few staple foods with low micronutrient density e.g. polished rice. Modifications to the zinc content of rice could provide a useful opportunity to deliver larger amounts of dietary zinc to the population.The studies were focused on only one common Boro rice variety (BRRI dhan29). The study result for this variety is assumed to be demonstrative of the effects that would be observed in other major Bangladeshi rise varieties.There was some effect, but a less consistent trend, of pressure vs open parboiling on Fe and Zn content; pressure parboiling resulted in a lower Fe content in 10% polished samples but not brown rice samples, while pressure parboiling resulted in a lower Zn content in brown but not 10% polished samples.

Keywords: Open and Pressure parboiling, Rice, Iron and Zinc

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date: 01-07-2012

End Date: 01-06-2013

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To find out the most effective parboiling method which migrates most nutrient in to rice endosperm.

Methodology:

The studies were focused on only one common Boro rice variety (BRRI dhan29). The study result for this variety is assumed to be demonstrative of the effects that would be observed in other major Bangladeshi rice varieties. For the open-steam method, the Autoclave at BRRI was used (at 100 °C temperature but no pressure). For the pressure steam method, small-scale steam injectors used commercially are not available, so the conditions was replicated by placing the soaked paddy in a pressurized autoclave with a water vessel to produce steam. 1 kg/cm². A standard soaking time, pre-steaming for 5 minutes followed by 12 h soaking, was used in this experiment, selected as an average usual time observed in the field. After the soaking and parboiling treatments, all samples were sun-dried, dehusked and milled to produce samples of both brown (0% milled) and polished (10% milled) rice. After milling, samples were wiped with cloth to remove the bulk of adhered bran. Three replications of each of these samples were prepared for mineral analysis. Two replicates were used for mineral analysis at BRRI.

Source of Information: BRRI Annual Research Review Workshop 20012-2013

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Both Fe and Zn content increased slightly after open and pressure parboiling. Zinc content of brown rice decreased slightly after pressure parboiling compared to open parboiling. It can be concluded that there was some effect, but a less consistent trend, of pressure vs open parboiling on Fe and Zn content; pressure parboiling resulted in a lower Fe content in 10% polished samples but not brown rice samples, while pressure parboiling resulted in a lower Zn content in brown but not 10% polished samples.

Knowledge Management: Report/Proceedings