Factors affecting nutritional properties of rice protein

Among cereal proteins, rice has one of the highest lysine c-Onh'nt , the first limiting cs!K!ntial amino acid. Although parboiling and cooking have 110 adverse effect on lysine content, Utey reduce protein digestibility but improve biological v31ue. Somc heat processing such as popping. toasting, stack burning, extrusion cooking, and puffing can reduce lysine c()ntcnt and nutritional value of th~ processed rice . Mming has little effect on Ule nutritioMI value of protein except in purple rices which have poor digestibility of brown rice . Protein distribution in the cndo!ipcnn depends on brown rice protein content Preliminary studies on brown rice from crop grown in sulfur-deficient soils showed no adverse effect on sulfur containing amino adds. No high-lysine rice mutant has been identified . Cooperative studies in preschool children on protein requirements for highprotein riec and rice-based werm.ing diets showE'_d protein qualit)' of rice may bt improved by adding lysine-rich proteins particularly of animal origin at 1/3 of the dietary N.

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