Parboiled rice is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying.[1] These steps also make rice easier to process by hand, boost its nutritional profile (other than its vitamin-B content, which is denatured) and change its texture. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Thailand, Switzerland, USA and France.
Parboiled rice is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying.[1] These steps also make rice easier to process by hand, boost its nutritional profile (other than its vitamin-B content, which is denatured) and change its texture. About 50% of the world’s paddy production is parboiled. The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Thailand, Switzerland, USA and France.
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Commodity: RICE BRAN OIL
It is the oil extracted from rice bran the outer layer of rice kernel that contains 15-22% of oil.
Uses: for cooking, frying, baking, salad and dressing, dipping, gravy and vegetarian dishes
Rice bran is the most important rice by-product. It is an ingredient of great value in feed formulation, because it contains 15 -
18% protein, 14 - 18% oil, and 30 - 40% digestible carbohydrates. Non-defatted bran works as a binder in
low inclusion levels, while defatted rice bran can be used at higher inclusion levels.
