Introduction to major field crops (1+1)

Importance

Rice contains more carbohydrates (78.2 g/100 g), less protein (6.8 g), fat (0.5 g), crude fibre (0.2 g), mineral matter (0.6 g), calcium (10.0 mg) and phosphorus (160.0 mg). It is primarily a high energy or high caloric food.The milled rice losses valuable proteins, fats and minerals during milling process. Much of losses of nutrients can be avoided through parboiling process and with less polishing and washing.

1. Rice is mostly cooked with water and eat.

2. It is used for preparing other edible items like dosa, idli, roti, kadabu, paddu, uppama,papad, sandige,etc.

3. It is used for preparing puffed rice, rice flakes, rice wafers and canned rice.

4. It is also used in starch and brewing industry.

5. By-product of rice milling is rice husk which is used in hardboard and paper industries and also as fuel.

6. Other byproduct of rice milling is rice bran which is used for cattle and poultry feed.

7. The rice bran oil is used for cooking after refinement and soap making.

8. The straw is used as fodder and for making mats, hats and ropes.

9. The straw is also used for that ching, litter, mulching and mushroom cultivation.

 

Fig: Rice meals.

Fig: Dosa.

Fig: Idli.

Fig: Paddu.

Fig: Papad.

Fig: Sandige.

Fig: Rice flakes.

Fig: Puffed rice.

Fig: Rice bran oil.

Fig: Beverages.