• D.THENMOZHI

The exact origin of rice, historians believe that rice was grown for food in Asia(India, china and Thailand) as long ago as 5000 year BC. Rice cultivation has been carried into all regions having the necessary warmth and abundant moisture favorable to its growth, mainly subtropical rather than hot or cold. Modern culture makes use of irrigation and a few varities of rice may be grown with only a moderate supply of water. The scientific name for rice is Oryza sativa. Each rice grain is made up of many layers. The outermost layer is the husk or hull which is made up of two interlocked halves which protect the grain. The husk is removed in the milling process. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. In our daily life as were are consuming fully milled rice, we are lacking in the same nutrients. So, polished white rice is required to be “enriched” with vitamins B1, B3 and iron. So, the present project is focused to make the diet with the inclusion unmilled rice to meet the nutrient demand for healthy life and to promote education on nutritional importance and to popularize its potential benefits.

Brown rice, Enrichment, B- vitamins, Healthy life

"FORMULATION AND STANDARDISATION OF VALUE ADDED SWEETENED STEAMED RICE CAKE AND SUGAR BISCUITS BY INCORPORATION OF BROWN RICE FLOUR", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 4, page no.550-558, April-2019, Available :http://www.jetir.org/papers/JETIR1904584.pdf

"FORMULATION AND STANDARDISATION OF VALUE ADDED SWEETENED STEAMED RICE CAKE AND SUGAR BISCUITS BY INCORPORATION OF BROWN RICE FLOUR", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 4, page no. pp550-558, April-2019, Available at : http://www.jetir.org/papers/JETIR1904584.pdf