OPTIMIZING RICE NUTRITION THOUGH POST-HARVEST PROCESSING

自给自足的农民和城乡穷人在矿物质、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，日消费量为420克。虽然大米是一系列宏观和微观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，但其中大部分供应不足，而碳水化合物供应过剩。此外，随着人口的增长，农业用地的缩小，劳动力从农村向城市转移，因此有必要生产更多的大米。大米的营养价值低，卡路里供过于求，人们担心大米的产量足以养活民众，这是营养不良造成的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困人口2型糖尿病发病率上升的原因。钙、维生素B1、B3、B6和B9，以及膳食纤维都有对抗2型糖尿病的作用，因此，如果这些以及大米中存在的其他营养物质能够得到加强，那么它们将对大米非常有益，因为大米是糖尿病的病原体，同时在对抗一般营养不良方面也是有益的。这项申请列出了通过改变收获后加工过程来改善孟加拉国生产的大米的数量和营养质量所需的研究。在孟加拉国，大多数大米都是半煮的，这意味着这种集中的过程可以得到优化，以提高这一群体的营养价值，这种群体一般都有广泛的覆盖面。在孟加拉国，碾磨的偏好差别很大，城市和农村的无地穷人主要吃精米，而自给自足的农民主要吃全谷物或高精米。煮熟大米通常会增加大米中的元素维生素和B族维生素，而抛光则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，我们可以将精米中的钙提高100%，方法是煮全谷物，而不是粗米，同时去除25%的致癌无机砷(在大米中，尤其是在孟加拉国，这是一个广泛存在的问题)，并降低随后煮熟的大米对蜡状芽孢杆菌(一种广泛的食物中毒原因)的感染。因此，优化煮饭是一种提高大米营养状况的方法，可以跨越矿物质和维生素。此外，自给自足的农民更喜欢全谷物或轻碾米，如果农村和城市穷人消费的市场大米的碾磨度能够降低，在所有阶段测试消费者的接受程度，这将具有双重好处，可以对抗大米造成的双重营养负担，增强大米的潜在健康益处(矿工营养素、B-维生素、膳食纤维)，同时提高通过减少麸皮浪费而真正进入市场的大米产量。赠款的工作计划将系统地列出大米的最佳收获后处理，以解决营养的双重负担。

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.