Volume : 3, Issue : 4, April - 2014

STANDARDIZATION OF STORAGE AND MILLING TIME FOR INCREASING THE RETENTION OF IRON (Fe) AND VITAMIN A CONTENT IN RICE GRAINS

K. Geetha, P. Lakshmanakumar

Abstract :

 Rice is the dominant cereal crop in many developing countries and is the staple food for more than half of the world’s population and contributes over 20% of the calorie intake of the human population. The major nutritional problems common in rice consuming countries are protein energy malnutrition and iron, zinc, iodine and vitamin A deficiencies.  The present study was conducted to standardization of storage and milling time for increasing the retention of Fe and Vitamin A content in rice grains. The experiment was conducted during September 2009 to August 2011 (Three years). In first year to standardization of rapid Screening method for grain iron content in rice was taken, Second year to take different boiling and storage studies were observed and last year to standardization of milling time and its retention content of different minerals and nutrients i.e. iron and vitamin A, respectively. It was found that retention of iron content was significantly influenced on 12^th months but it was not significantly influenced in vitamin A. The genotype kosuvakathalai showed comparably high per cent of iron and vitamin A content than all other varieties under storage, milling and by cooking method.