Rice milling and parboiling trade-offs for economic and nutritional gains with special attention to sub-Saharan Africa: A comprehensive review
Rice is an important source of calories and nutrients for people in low- and middle-income countries. In the quest to respond to consumer preferences and attract premium prices, paddy processors increase the degree of milling (polishing), largely affecting nutritional composition and economic value...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Elsevier
2025
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/176307 |
| _version_ | 1855542408814526464 |
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| author | Ndindeng, Sali Atanga Tang, Erasmus Nchuaji Twine, Edgar Taleon, Victor Frei, Michael |
| author_browse | Frei, Michael Ndindeng, Sali Atanga Taleon, Victor Tang, Erasmus Nchuaji Twine, Edgar |
| author_facet | Ndindeng, Sali Atanga Tang, Erasmus Nchuaji Twine, Edgar Taleon, Victor Frei, Michael |
| author_sort | Ndindeng, Sali Atanga |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Rice is an important source of calories and nutrients for people in low- and middle-income countries. In the quest to respond to consumer preferences and attract premium prices, paddy processors increase the degree of milling (polishing), largely affecting nutritional composition and economic value of milled rice. Milling and parboiling are crucial unit processing operations affecting the quality profile of rice. The literature poorly reports on milling and parboiling operations that provide economic and nutritional gains or losses. Thus, there are no standard milling and parboiling regimes recommended to influence technological and policy changes in favor of public health and nutrition. In this comprehensive review, rice milling and parboiling operations associated with nutritional, economic, food safety and environmental benefits have been presented and discussed. Optimal milling and parboiling strategies that provide nutritional, economic, food safety and environmental gains are proposed as alternatives to conventional processing technologies and practices. Improved parboiling and moderate degree of milling in two-stage systems appear to provide better economic and nutritional benefits. |
| format | Journal Article |
| id | CGSpace176307 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1763072025-12-19T19:35:34Z Rice milling and parboiling trade-offs for economic and nutritional gains with special attention to sub-Saharan Africa: A comprehensive review Ndindeng, Sali Atanga Tang, Erasmus Nchuaji Twine, Edgar Taleon, Victor Frei, Michael economics rice milling nutrition security sustainability Rice is an important source of calories and nutrients for people in low- and middle-income countries. In the quest to respond to consumer preferences and attract premium prices, paddy processors increase the degree of milling (polishing), largely affecting nutritional composition and economic value of milled rice. Milling and parboiling are crucial unit processing operations affecting the quality profile of rice. The literature poorly reports on milling and parboiling operations that provide economic and nutritional gains or losses. Thus, there are no standard milling and parboiling regimes recommended to influence technological and policy changes in favor of public health and nutrition. In this comprehensive review, rice milling and parboiling operations associated with nutritional, economic, food safety and environmental benefits have been presented and discussed. Optimal milling and parboiling strategies that provide nutritional, economic, food safety and environmental gains are proposed as alternatives to conventional processing technologies and practices. Improved parboiling and moderate degree of milling in two-stage systems appear to provide better economic and nutritional benefits. 2025-12 2025-09-02T15:24:48Z 2025-09-02T15:24:48Z Journal Article https://hdl.handle.net/10568/176307 en Open Access Elsevier Ndindeng, Sali Atanga; Tang, Erasmus Nchuaji; Twine, Edgar; Taleon, Victor; and Frei, Michael. 2025. Rice milling and parboiling trade-offs for economic and nutritional gains with special attention to sub-Saharan Africa: A comprehensive review. Applied Food Research 5(2): 101274. https://doi.org/10.1016/j.afres.2025.101274 |
| spellingShingle | economics rice milling nutrition security sustainability Ndindeng, Sali Atanga Tang, Erasmus Nchuaji Twine, Edgar Taleon, Victor Frei, Michael Rice milling and parboiling trade-offs for economic and nutritional gains with special attention to sub-Saharan Africa: A comprehensive review |
| title | Rice milling and parboiling trade-offs for economic and nutritional gains with special attention to sub-Saharan Africa: A comprehensive review |
| title_full | Rice milling and parboiling trade-offs for economic and nutritional gains with special attention to sub-Saharan Africa: A comprehensive review |
| title_fullStr | Rice milling and parboiling trade-offs for economic and nutritional gains with special attention to sub-Saharan Africa: A comprehensive review |
| title_full_unstemmed | Rice milling and parboiling trade-offs for economic and nutritional gains with special attention to sub-Saharan Africa: A comprehensive review |
| title_short | Rice milling and parboiling trade-offs for economic and nutritional gains with special attention to sub-Saharan Africa: A comprehensive review |
| title_sort | rice milling and parboiling trade offs for economic and nutritional gains with special attention to sub saharan africa a comprehensive review |
| topic | economics rice milling nutrition security sustainability |
| url | https://hdl.handle.net/10568/176307 |
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