Rice

Published Date
2013, Pages 114–154, doi:10.1533/9780857098924.114

Author 

Elke K. Arendt

Emanuele Zannini

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

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Fig. 3.1.

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