Volume 1

First report / Committee on Nutrition in the Colonial Empire.

  • Great Britain. Committee on Nutrition in the Colonial Empire.
Date:
1939
Catalogue details

Licence: Public Domain Mark

Credit: First report / Committee on Nutrition in the Colonial Empire. Source: Wellcome Collection.

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    25. A number of advantages, then, are evident in the use of parboiled rice. There is, however, a distinctive flavour which develops in the treat- ment which, whilst highly appreciated by some, is disliked by others. This point should be kept in mind when the introduction of the method is under consideration. It has been claimed that the parboiled product is more sustaining than a similar rice not so treated. From a commercial aspect, too, it is of value as a treatment of rice used in canning, as the grain keeps its shape better after toughening. The milling of rice and the nutritive value of the products. 26. In the preparation of rice for human consumption, the husk and usually some or all of the outer layers of the grain beneath the husk (the pericarp) are removed. The shelled grain is called hulled or de-husked* rice. The pericarp and more or less of the embryo is taken off by pounding by hand or foot, or with the aid of mills worked by animals, or with power driven mills. Sometimes de-husking and removal of the outer layers is effected in one process. The portion removed is known as rice bran. If the milling is pushed further to obtain a fine product, the outer layers are more completely removed in fine particles known as polishings, and the product is ‘‘ white rice.’’ The bran and polishings together may be referred to as “‘ rice meal.’’ A final process in milling consists of a further polishing process in which a coating or glaze, usually containing talc, is applied to the rice. This facing is believed to enhance the appearance of the grain, and to protect it from the attacks of insects. Some polishing powders are definitely harmful to the human body if eaten; and they give rise to the need for washing before cooking which, as will be shown below, is a procedure which might be eliminated with advantage to human nutrition. The practice of using polishing powders, however, seems to be falling into disuse, for in 1931(*) out of 195 samples of rices imported into Great Britain, only 16 were coated and only 3 of these had more than 0.5 per cent. of powder on them. 27. The chief product of milling is known technically as ‘‘ head rice ’’; it consists mainly of whole kernels. Smaller whole kernels and prescribed proportions of broken pieces are found in other fractions known as ‘‘ second head rice,’’ ‘‘ brewers’ rice’’ and ‘‘ screenings.’’ In a sample of “‘ For- tuna,’’ for example, the following yields have been reported(**) :— Per cent. Milled (head) rice sa oe Se ers! ‘f ae 57 Second head ‘rice... oe 65 oF te “ea 8 Brewers’ rice 2 Screenings I Hulls 19 Bran ite. 8 Polishings Re ay hs 3 Dirt and shrinkage ... a4 2 Efforts in the rice trade are naturally directed towards securing a high percentage of head rice of high grades which are determined largely by appearance and soundness of the grain, freedom from foreign matter and not more than a prescribed amount of moisture (usually taken as 14.5 per cent.). 28. There are, however, important nutritional aspects of rice milling which need to be considered. Beriberi is known to be associated with the consumption of large amounts of highly polished rice, and the disease does not develop when lightly or un-milled rice is substituted for the refined cereal. The solution recommended in the past has been that the latter should be replaced by a partially milled rice. It is by no means certain * De-husked rice, which is not further milled, that is it still retains its pericarp, may be referred to as ‘‘ milled rice,’’ ‘‘ brown,’’ ‘“‘ red,’’ or ‘* silver skin ’’ rice. :