Agroindustrial project analysi

THE PROCESSING FACTOR 133Table 4-4. Vitamin Content of Selected Rice Products(milligrams in 100 grams)ProductBrown Polished ParboiledVitamin rice rice rice Bran PolishBiotin 0.12 0.04- 0.06 0.1 0.6 0.6Folic acid - 0.16 0.19 1.5 1.9Niacin 46.2-47.2 10.0 -25.0 30.0-48.0 336.0 330.0Pantothenic acid 10.3-17.0 6.4 - 8.0 13.7 22.0-27.7 33.3Riboflavin 0.6 0.15- 0.31 0.3- 0.6 2.0 2.2Thiamin 2.0- 4.8 0.4 - 0.8 1.9- 3.1 24.0 22.0Vitamin B-6 6.9-10.3 3.3 - 4.5 - 25.0 20.0-, Not available.Source: Same as for table 4-3.3.3 percent lysine,' 7 whereas proteins in brown rice contain 4.5 percentlysine.' 5 Estimates of nutrient retention in rice products, calculatedfrom the data in tables 4-3 and 4-4, are given in table 4-5.Although the degree of rice milling may be varied to increasenutrient retention, programs for promoting consumption of undermilledrice in undernourished populations are generally unsuccessfulbecause of consumer prejudice against nonwhite rice. Undermilledrice, produced by hand milling with mortar and pestle or bylimiting machine milling, is nutritionally superior to white, completelymechanically milled rice. Undermilled rice, however, is moreapt to become rancid because of its high fat content; it is also susceptibleto microbial damage because of its protein-rich outerlayers. In some countries, rice is coated with glucose to 0.2 percentof its weight and with talc to 0.08 percent of its weight to increasethe shininess of the grain.' 9 This practice is nutritionallyunsound because the asbestos in talc may be carcinogenic andbecause the rice has to be washed before it can be cooked, andwashing causes further nutritional losses.17. M. C. Kik, Arkansas Agricultural Experimental Station Bulletin (1957),p. 589; C. M. Lyman and others, Journal of Agricultural Food Chemistry, vol.4 (1956), p. 1008.18. C. H. Edwards and others, Journal of Agricultural Food Chemistry, vol.3 (1955), p. 953.19. Altschul and Planck, "Effects of Commercial Processing of Cereal,"p. 204.