Rice (Oryza sativa) is the most important staple food for a large part of the world's human population, especially in East and South Asia, the Middle East, Latin America, and the West Indies. It provides more than one fifth of the calories consumed worldwide by the human. It is the second leading cereal crop and staple food of half of the world's population. It is grown in at least 114 countries with global production of 645 million tons; share of Asian farmers is about 90% of the total produce. Rice bran, brown outer layer of rice kernel, is mainly composed of pericarp, aleurone, subaleurone layer, and germ. It contains appreciable quantities of nutrients like protein, fat, and dietary fiber. Furthermore, it contains substantial amount of minerals like K, Ca, Mg, and Fe. Presence of antioxidants like tocopherols, tocotrienols, and γ-oryzanol also brighten prospects of rice bran utilization for humans as functional ingredient to mitigate the life-threatening disorders. Moreover, in the developing countries, budding dilemma of food crisis, arising due to lower crop yields and escalating population, needs to utilize each pent of available resources. To provide enough food to all people, there is the holistic approach of using the by-products generated during food processing and preparations. Rice is being processed in well-established industry, but the major apprehension is the utilization of its by-products; rice bran (5-8%) and polishing (2-3%) that are going as waste. Rice processing or milling produces several streams of materials including milled rice, bran, and husk. In developing countries, rice bran is considered as a by-product of the milling process and commonly used in animal feed or discarded as a waste. The potential of producing rice bran at the global level is 29.3 million tons annually, whereas the share of Pakistan is worked out to be 0.5 million tons. In present paper, attempt has been made to highlight the significance of these valuable but neglected ingredients under various headings.

Rice Bran: A Novel Functional Ingredient

Rice bran: Nutritional values and its emerging potential for development of functional food—A review

https://www.repositoriodigital.ipn.mx/bitstream/123456789/14298/1/Articulo%2021-2009.pdf

Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta

Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches

Structural and mechanical properties of edible films made from native and modified cush-cush yam and cassava starch

Characterization of some properties of starches isolated from Xanthosoma sagittifolium (tannia) and Colocassia esculenta (taro)

Effect of enrichment with high content dietary fiber stabilized rice bran flour on chemical and functional properties of storage frozen pizzas

Previous works have shown that green platain flour (GPF) contains a considerable amount of resistant with similar effects to dietary fiber. In order to diversify the use of this fruit the purpose of present study was to formulate and elaborate powered, dehydrated, cream type soups with green platain flour flavored with vegetables (onion, coriander and leak) which increase the dietary fiber content of the preparation. Green platain was peeled, cut in medium size pieces and submerged in 0.1 % citric acid solution. The dehydration process was forced air-drying(80 C), followed by milling. The same procedure was applied to the flavoring vegetables. To obtain the cream type soups various formulations were tried containing 50 63 % resistant starch, 11.7 12 % dietary fiber 6.5 6.9 % protein. The mineral content of the preparations is reported. Viscosity of 1:10 (w/v) soups was 630-670 cps. In vitro starch digestibility after 6 hours was 38 % with porcine amylase, increasing to 48 % if the enzyme was from bacterial origin, supporting previous results that suggest resistance to hydrolysis of green plantaing (GP) starch granules. In conclusion this study diversifies the use of GP and suggests that dehydrated GPF soups due to their high dietary fiber, resistant starch content and to the slow starch hydrolysis may be used in special nutrition regimes.

Evaluación nutricional de sopas deshidratadas a base de harina de platano verde. Digestibilidad in vitro del almidón

Resumen es: Se compararon las propiedades funcionales de las harinas de altos contenidos de fibra (13,65-65,64%) obtenidas de guanabana, guayaba y pina deshidratadas...

Propiedades funcionales de harinas altas en fibra dietética obtenidas de piña, guayaba y guanábana

With the purpose of diversifying the use of green plantain flour, a functional evaluation was performed by substituting 7% of chocolate cookie wheat flour by dehydrated green plantain flour; thus allowing to obtain a product with good physical and organoleptic qualities, as well as a better nutritional quality, as for dietary fibre and resistant starch. As a result of the use of this dehydrated green plantain flour (G-HT/HPV), the values of some chemical components increased significantly (P 0.05 Pound) in comparison to the standard cookies (GP): ash (2.46 to 2.69%), proteins (8.93 to 9.69%), dietary fiber (4.97 to 5.40%), resistant starch (0.19 to 0.23%) and total sugar (25.26 to 30.55). The G-HT/HPV complies with the industrial requirements as for moisture (2.7300%), ph (8.43), aw (0.205) and color (L = 31.78; a = 7.95 and b = 10.51). Besides, thanks to the use of G-HT/HPV the flours scattering during the kneaded process was diminished, thus reducing the cookie diameter and increasing the resistance to breaking (1.48 to 2.06 Kgf), in comparison to the GP. While evaluating the shelf life for G-HT/HPV, it was demonstrated that was affected by moisture, pH, aw and acidity after the first month of storage. In the preference comparison test between the G-HT/HPV and a trademark cookie (GC), no significant differences were founded. Both were accepted and qualified between good and very good, as for sensorial features like colour, fragrance and taste. However, significant differences were detected in relation to texture, and they were corroborated in the texture profile analysis. In this test the panel staff, while evaluating both types of cookies demonstrated that there are 8 features that can be used to describe them: firm, crumble, crisp, mealy, soft, lumpy, particle size and chewy.

Emperatriz Pacheco de Delahaye

Papers

Characterization of some properties of starches isolated from Xanthosoma sagittifolium (tannia) and Colocassia esculenta (taro)

Effect of enrichment with high content dietary fiber stabilized rice bran flour on chemical and functional properties of storage frozen pizzas

Evaluación nutricional de sopas deshidratadas a base de harina de platano verde. Digestibilidad in vitro del almidón

Propiedades funcionales de harinas altas en fibra dietética obtenidas de piña, guayaba y guanábana

Elaboración de galletas con una mezcla de harina de trigo y de plátano verde