OPTIMIZING RICE NUTRITION THOUGH POST-HARVEST PROCESSING

通过收获后加工优化大米营养

• 批准号: BB/T008822/1
• 负责人: Andrew Meharg
• 金额: $ 120.63万
• 依托单位: Queen's University Belfast
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2020
• 资助国家: 英国
• 起止时间: 2020 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FT008822%2F1
• 关键词: OPTIMIZING; RICE; NUTRITION; THOUGH; POST

The subsistence farmers and urban and rural poor are malnourished in terms of mineral nutrients and vitamins. Bangladesh has among the highest per capita rice consumption in the world at 420g/d. Although rice is an important dietary source for a range of macro- and micro- essential elements, and for a range of B-Vitamins (B1, B2, B3, B5, B6, B9), it undersupplies the majority of these, while oversupplies carbohydrate. Also, there is a need to produce more rice as the population is growing while agronomic landmass is shrinking, and labour is moving from the countryside to the cities. The low nutritional value of rice and its oversupply of calories, along with concerns about enough being produced to feed the populace, is a classic example of the double burden of malnutrition. The carbohydrate oversupply is thought to be behind a rise in type-2 diabetes amongst the urban poor of Bangladesh. Calcium and vitamins B1, B3, B6 & B9, and dietary fibre all have a role in counteracting type-2 diabetes, so if these, and other nutrients present in rice, can be enhanced in they will be highly beneficial with respect to rice be a causative agent of diabetes, while also being generally beneficial in fighting malnutrition in general. This application sets out the research needed to improve both the volume and the nutritional quality of rice produced in Bangladesh that reaches the consumer through altering post harvesting processing. Most rice is eaten parboiled in Bangladesh meaning that this centralized process can be optimised to enhance nutritional value of this comodity that has a wide reach to the populace, in general. Milling preference varies quite widely in Bangladesh, with the urban and rural landless poor eating mainly highly polished rice, and subsistence farmers wholegrain or highly polished. Parboiling generally enhances both elemental and B-vitamins in rice, while polishing removes both organic and inorganic nutrients, along with dietary fibre. Our preliminary, conducted throughout Bangladesh) studies show that we can enhance calcium by 100% in milled rice by parboiling wholegrain, as opposed to rough rice, while removing 25% of the carcinogen inorganic arsenic (a wide-scale problem in rice, particularly in Bangladesh), and lowering of Bacillus cereus (a widespread cause of food poisoning from rice) infection of subsequently cooked rice. Thus, optimising parboiling is a way to enhance the nutritional status of rice, across minerals and vitamins. Also, subsistence farmers have a preference for wholegrain or lightly milled rice, and if milling degree can be lowered for market rice consumed by the rural and urban poor, testing at all stages consumer acceptance, this will have double benefit in fighting the double burden of nutrition that rice poses, enhancing the potential health benefits of rice (miner nutrients, B-vitamins, dietary fibre), while enhancing the yield of rice that actually reaches market through less wastage as bran. The grant's work plans will systematically set out the optimal post-harvest treatment of rice to address the double burden of nutrition.

自给自足的农民和城乡贫困人口在矿物质营养素和维生素方面营养不良。孟加拉国是世界上人均大米消费量最高的国家之一，达 420 克/天。尽管大米是一系列常量和微量必需元素以及一系列 B 族维生素（B1、B2、B3、B5、B6、B9）的重要膳食来源，但其中大多数元素供应不足，而供应过剩糖类。此外，随着人口的增长、农业用地面积的缩小以及劳动力从农村向城市的转移，需要生产更多的稻米。大米的营养价值低、热量供应过剩，再加上人们担心大米产量不足以养活民众，这是营养不良双重负担的典型例子。碳水化合物供应过剩被认为是孟加拉国城市贫民中 2 型糖尿病发病率上升的原因。钙和维生素 B1、B3、B6 和 B9 以及膳食纤维都具有对抗 2 型糖尿病的作用，因此，如果可以增强这些物质以及大米中存在的其他营养成分，将对大米非常有益。糖尿病的病原体，同时通常也有益于对抗营养不良。该申请阐述了提高孟加拉国生产的大米的数量和营养质量所需的研究，这些大米通过改变收获后加工到达消费者手中。在孟加拉国，大多数大米都是煮半熟的，这意味着可以优化这种集中处理过程，以提高这种广泛普及于大众的商品的营养价值。孟加拉国的碾米偏好差别很大，城乡无地穷人主要吃精米，而自给自足的农民则吃全麦或精米。预煮通常会增强大米中的元素和 B 族维生素，而抛光会去除有机和无机营养素以及膳食纤维。我们在孟加拉国各地进行的初步研究表明，与粗米相比，通过将全麦煮至半熟，我们可以将精米中的钙含量提高 100%，同时去除 25% 的致癌物质无机砷（大米中的一个广泛问题，特别是在大米中）孟加拉国），并降低随后煮熟的米饭的蜡样芽胞杆菌（大米食物中毒的普遍原因）感染。因此，优化半煮是提高大米矿物质和维生素营养状况的一种方法。此外，自给自足的农民偏爱全麦或轻碾米，如果农村和城市贫困人口消费的商品大米的碾磨程度能够降低，在各个阶段测试消费者的接受度，这将在对抗粮食的双重负担方面带来双重好处。提高大米的潜在健康益处（矿物质营养素、B 族维生素、膳食纤维），同时通过减少麸皮浪费来提高实际进入市场的大米产量。该赠款的工作计划将系统地制定水稻收获后的最佳处理方案，以解决营养的双重负担。