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 ,IN
  • Jamuna Prakash
     Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore, 570 006 ,IN

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.

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Published

2010-05-01

How to Cite

Oghbaei, M., & Prakash, J. (2010). Effect of Cooking on Nutritional Quality of Raw and Parboiled Rice. The Indian Journal of Nutrition and Dietetics, 47(5), 188–199. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/4775

Issue

Volume 47, Issue 5, May 2010

Section

Original Articles

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