Rice Utilization, Processing and Marketing

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motives.

aroma, and color.

**Chapter 11**

*A. Arun*

**Abstract**

**1. Introduction**

Consumption

Formulation and Nutritional

for Awareness of Coarse Rice

Assessment of Recipes En Route

Rice is one of the oldest domestic crops being consumed by the human kind centuries back; it has been popular and a common staple food for people across the world. Rice grain has undergone various genetic evolutions for centuries. Presently, a variety of crops are grown with altered genetic nature, induced with highly toxic fertilizers and chemical insecticides. The quantity of harvest is more concerned than the quality of the grains. Being the staple food for millions of people in Asian countries, it has been portrayed as the main cause for many deadly diseases. The chapter involves in creating awareness in rice consumption through formulating healthy common recipes formulated and infused with coarse rice varieties.

Globally, the food pattern is getting worse and adversely influenced by the ostentatious behavior among the younger generations. Among the feature that manipulates healthy eating, unavailability of healthy food commodities acts as the prime fact [1]. Consumption of food in its natural state has become extinct; artificial treatments of food commodities are widespread. Food in its natural state is more nutritious and wholesome with all essential requirements; once been treated or fragmented, the food is malformed from its actual value. The food commodities are chemically treated for a long shelf life due to commercialized and industrial

Rice is a staple food being commonly consumed across many countries and been portrayed as the best branded crop with good genetic map [2]. During the crop year 2016–2017, worldwide 161.1 million hectares of land was under rice cultivation, and India was the prime producer of rice to harvest 44.5 million hectares [3]. Rice varieties are categorized upon the aspects like texture, shape, length,

The nutritious compilation of rice is highly influenced by the environmental facts like soil, irrigation, and climatic conditions. Rice is a composition of carbohydrate-starch (75–80%) [4]; vitamins such as thiamine, niacin, and riboflavin [5]; highly digestible protein; and water (12%). About 302 proteins are recognized in

**Keywords:** coarse rice, healthy food, nutrition, recipes
