Arendt und Zannini - 2013 - Cereal grains for the food and beverage industries

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Rice
DOI; 10.1533/9780857098924.114
Abstract: Rice (Oriza sativa L.) is the staple food for nearly two-thirds of the
world’s population. In 2010, China, India, Indonesia, Bangladesh, Vietnam and
Myanmar alone provided more than 75 % of the world’s total rice production.
Rice has the lowest protein content of all the cereals; however, rice protein is
highly nutritious and has one of the highest lysine contents among the cereals.
Rice is rich in starch, low in fibre and has no detectable levels of vitamins A, C or
D. Rice is consumed in the form of noodles, puffed rice, fermented sweet rice and
snack foods produced by extrusion cooking. It is used for making bakery
products, sauces, infant foods, breakfast cereals, alcoholic beverages and vinegar.
Continuing population growth and consequent rice consumption increases will
mean that the global demand for rice will expand significantly in the near future.
An integrated approach that involves more efficient and environmentally
sustainable agricultural practices, pest management and the development of new
rice varieties adapted to country-specific farming conditions suitable for a
changing climate should be vigorously pursued.
Key words: rice, chemical composition, rice utilization in food and beverages.
3.1 Introduction
Rice {Oriza sativa L.) is the leading food crop in the developing world in
terms of total world production (672 x 10® tonnes) (FAO/UN, 2012). It
represents the staple food for almost two-thirds of the world’s population
(Roy et al., 2011).
Rice provides 21 % of global human per capita energy and 15 % of per
capita protein (Maclean et a/., 2002; Guimaraes, 2009). However, the world’s
stocks of stored rice grain have been falling in negative correlation to each
year’s consumption levels which now exceeds actual annual production
(Shiina and Global, 2010). Rice is generally considered a semi-aquatic
annual grass plant, which can be grown under a broad range of climatic
conditions (Yoshida, 1981). Cultivated rice belongs to the species O. sativa
and O. glaberrima. While O. sativa is the predominant species, O. gaitérrima
is cultivated on a limited scale and only in Africa. The major rice
© Woodhead Publishing Limited, 2013