RICE FORTIFICATIONRICE FORTIFICATION

Rice Fortification Rice is staple food for more than 3 billion

people; 430 million metric tons rice produced annually and 13 countries account for 85-88% global production & consumption.

Rice fortification is the enrichment of rice with essential vitamins and minerals post-harvesting to increase its nutritional value.

Need for fortificationTo prevent nutritional anemiaTo prevent neural tube birth defectsTo increased productivityTo improve economic progress

Rice Fortification Technologies

Hot Extrusion

Cold Extrusion

Dusting Coating

Hot ExtrusionDough (Rice flour, fortificant mix, water, binding agent, emulsifier)

Extrusion (Single or twin screw extruder at 70-

1100C)

Cutting

Drying

Blending with polished rice

Cold ExtrusionDough (Rice flour, fortificant mix, water, binding agent, emulsifier)

Extrusion (Pasta press, below 700C)

Cutting

Drying

Blending with polished rice

DustingDusting the rice grains with the powder form of

the micronutrient premixFortificants will stick to the grain surface

because of electrostatic forces This rice should not be rinsed and cooked in

excessive amounts of water and then drained as enrichment and other water soluble vitamins and minerals will be lost.

So this technology is not appropriate in developing countries where rice is washed and rinsed before cooking.

CoatingLiquid (Waxes, gums, fortificant mix,

water)

Spraying on rice kernels

Rice Premix

Blending

The artificial and fortified kernels produced through hot extrusion share similar properties with natural grains (transparency, sheen, consistency, and flavor).

The fortified kernels from cold extrusion are opaque and slightly off-color.

Coated kernels often have a distinctive color, smell, and taste that are objectionable to some consumers.

Dusted kernels loose the micronutrient-premix on their surface with rinsing and washing.

The rice-premix developed is blended with natural polished rice at about 1:200, 1:100, 1:50 ratio to produce fortified rice.

Of the 4 methods, dusting is the least expensive and hot extrusion is the most expensive, although the latter produces the best quality product and hence improves acceptance by the consumer

So Hot extrusion may be the best technology for good quality fortified rice.

Micronutrient for fortification

Micronutrient

Fortificant form

Iron MFPP (ferric pyrophosphate) / FeSO4Zinc Zinc oxide

Folic acid Folic acid Vit B12 Cyanocobalamin

Vit A Vit A palmitate

Thiamin ThiaminNiacin Niacinamide Vit B6 Pyridoxine hydrochloride

ConclusionFortified rice looks, smells and tastes very

similar to non-fortified riceHot extrusion can be a great technology for

rice fortificationRice fortification will help to reduce nutrition

related disorders.By using affordable technology more number

of countries started producing fortified rice.