Agroindustrial project analysi

134 AGROINDUSTRIAL PROJECT ANALYSISTable 4-5. Estimated Nutrient Retentionin Selected Rice Products(percent)ProductPolished ParboiledNutrient rice rice Bran PolishProtein 72 76 10 2Carbohydrate 94 95 n.a. 1Fat 13 13 42 10Fiber 10 20 90 n.a.VitaminsBiotin 37 75 32 9Niacin 34 75 61 10Pantothenic acid 48 91 16 5Riboflavin 34 67 28 7Thiamin 16 66 60 12Vitamin B-6 41 - 25 4Ash (minerals) 37 52 60 n.a.n.a., Not applicable; -, not available.Note: Estimates are based on the data given in tables 4-3 and 4-4 and arederived by the following formulas:percent percent percent percent yield ofnutrient = nutrient in - nutrient l productloss [brown rice in product J 100 percentpercent nutrient in brown ricepercent nutrient retention = 100 percent -percent nutrient loss.Percentage yield of product is assumed to be 8.5 percent for bran, 1.8 percentfor polish, 89.7 percent for polished rice, and 90 percent for parboiled rice.Percentage nutrient retention in polished rice, bran, and polish does not alwaysadd up to 100 percent because the data in tables 4-3 and 4-4 were originallycompiled by Altschul and Planck using data from various sources. When alower and an upper figure were given for nutrient content, the average of thetwo numbers was used for calculations.Source: Adapted from Altschul and Planck, "Effects of Commercial Processingon Cereals," p. 204.It is clear from tables 4-4 and 4-5 that parboiled rice, which iswidely consumed in South Asia, retains most of the nutrients originallypresent in whole rice grain. In preparing parboiled rice,rough rice is steeped in water, steamed, and dried in the sun beforemilling. During this process, water-soluble nutrients in the germand alenrone layers are forced into the starchy endosperm of thegrain. The brief steaming gelatinizes the starch in the outer layerof the endosperm and helps the polished rice retain the water-