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Nutritional Quality of Rice Endosperm

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Rice

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Abstract

Rice is the staple food of more than half of the world’s population and provides 20% of the per capita energy and 13% of the per capita protein for humans worldwide (FAO 1980; Herdt and Palacpac 1983). In Asia, where 91% of the world’s rice is produced (FAO 1982), rice provides 35% of the energy and 28% of the protein. In addition, rice provides minerals, vitamins, and dietary fiber to the diet of rice-eating people. Thus, rice plays a very important role in providing nutrients to a large segment of the world’s population. Improving its nutritional properties as well as its functional attributes through conventional means of processing and the promising techniques of genetic engineering is a continuing challenge to rice scientists.

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Authors and Affiliations

  1. University of California, Berkeley, USA

    Benito O. de Lumen & Helen Chow

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  1. Benito O. de Lumen
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  2. Helen Chow
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Editors and Affiliations

  1. Department of Food Science and Technology, University of California, Davis, California, USA

    Bor S. Luh Ph.D. (Food Technologist) (Food Technologist)

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© 1991 Springer Science+Business Media New York

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de Lumen, B.O., Chow, H. (1991). Nutritional Quality of Rice Endosperm. In: Luh, B.S. (eds) Rice. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-3754-4_26

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  • DOI: https://doi.org/10.1007/978-1-4899-3754-4_26

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4899-3756-8

  • Online ISBN: 978-1-4899-3754-4

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