Skip to content
2000
Volume 4, Issue 1
  • ISSN: 2666-8629
  • E-ISSN: 2666-8637

Abstract

Introduction/Objective

Rice, an ancient cereal grain and a dietary staple in India is globally cherished for its affordability, accessibility, and nutritional richness. It is a rich source of energy, containing essential nutrients such as carbohydrates, calcium, iron, and more. However, its moisture content significantly influences quality, taste, and safety, affecting shelf life and susceptibility to spoilage and microbial growth. Improper storage practices lead to substantial losses of milled rice worldwide.

Methods

To address this issue, a study was conducted on 50 raw rice (uncooked) samples from India to determine their moisture levels using a microwave method with a 900 W power output for specific durations.

Results

The results revealed an overall moisture content of 7.12 ± 1.87%, ranging from 3.73% to 28.49%. Significant differences were observed across locations, rice varieties, and size with long-grain rice ranging from 4.90% to 11.02%, medium-grain from 3.73% to 8.63%, and short-grain from 4.17% to 28.49%. Long-grain had the highest average moisture content of 7.21 ± 1.85%, followed by short-grain rice at 7.80 ± 1.84%, and medium-grain at 6.03 ± 1.44%. Attap Rice stood out with higher moisture levels, highlighting the importance of careful storage practices. Parboiled rice tends to have higher moisture content than milled rice. Therefore, storing rice properly is crucial in terms of security for public health.

Conclusion

Moisture data aid in optimizing harvesting, and drying practices, adjusting milling and packaging techniques, and calculating rice's nutritional intake accurately; and economically disadvantaged individuals should opt for rice with lower moisture content for higher carbohydrate content per unit. By employing these data for various rice types, food manufacturers can implement tailored storage conditions and processing techniques to ensure optimal product safety and consistency.

© 2025 Bentham Science Publishers
Loading

Article metrics loading...

/content/journals/cff/10.2174/0126668629338700241227175952
2025-01-27
2025-11-01

  • From This Site

    /content/journals/cff/10.2174/0126668629338700241227175952
    dcterms_title,dcterms_subject,pub_keyword
    -contentType:Contributor -contentType:Concept -contentType:Institution
    10
    5
Loading full text...

Full text loading...

References

  1. IslamS. MaM. HossainM.N. GanguliS. SongZ. Climate change and food security: A review of current and future perspectives of China and Bangladesh.Indones J Environ Manag Sustain20204490101
     [Google Scholar]
  2. ChildsN. LeBeauB. Rice outlook: June 2024 (Report No. RCS- 24E). U.S. Department of Agriculture, Economic Research Service.2024
     [Google Scholar]
  3. LongvahT. An̲antan̲I. BhaskaracharyK. VenkaiahK. LongvahT. Indian food composition tables.HyderabadNational Institute of Nutrition, Indian Council of Medical Research2017258
     [Google Scholar]
  4. BaoJ. Rice.ICC Handbook of 21st Century Cereal Science and Technology.Academic Press202314515110.1016/B978‑0‑323‑95295‑8.00035‑6
     [Google Scholar]
  5. ChaudhariP.R. TamrakarN. SinghL. TandonA. SharmaD. Rice nutritional and medicinal properties: A review article.J. Pharmacogn. Phytochem.201872150156
     [Google Scholar]
  6. BhosaleS. VijayalakshmiD. Processing and nutritional composition of rice bran.Curr. Res. Nutr. Food Sci.201531748010.12944/CRNFSJ.3.1.08
     [Google Scholar]
  7. LeeY.M. KimS.A. LeeI.K. Effect of a brown rice-based vegan diet and conventional diabetic diet on glycemic control of patients with type 2 diabetes: A 12-week randomized clinical trial.PLoS One2016116e015591810.1371/journal.pone.0155918 27253526
     [Google Scholar]
  8. AgbenorheviJ.K. AbarikeE.D. KorteiN.K. AhenkorahY. Nketsia-TabiriJ. TortoeC. Nutritional composition of milled and parboiled rice (Oryza sativa L.) varieties grown in Ghana.Food Sci. Nutr.2018651115112310.1002/fsn3.649
     [Google Scholar]
  9. MuleA. SirohiP. RamN. Prevalence of chronic liver disease among the patients of celiac disease and effect of gluten-free diet on outcome of liver disease: A prospective study.J. Assoc. Physicians India20186633436 30341866
     [Google Scholar]
  10. ChenJ. YangJ. GuoY. ZhuZ. Health benefits and affecting factors of colored rice.Crit. Rev. Food Sci. Nutr.20165671106111610.1080/10408398.2012.689118
     [Google Scholar]
  11. BojarczukA. SkąpskaS. KhaneghahM.A. MarszałekK. Health benefits of resistant starch: A review of the literature.J. Funct. Foods20229310509410.1016/j.jff.2022.105094
     [Google Scholar]
  12. KushwahaU.K.S. Health benefits of black rice.Black Rice.Springer: Cham201615118310.1007/978‑3‑319‑30153‑2_9
     [Google Scholar]
  13. AsadollahiL. Abbaspour-RavasjaniS. KimK.A. Rice (Oryza sativa) stem cells as a novel promising active ingredient with anti-proliferative effects for potential skin cancer prevention and skin whitening activity.Foods20241317280310.3390/foods13172803 39272568
     [Google Scholar]
  14. YadavU. AroraS. KaushikI. Rice (Oryza sativa) bran. In: Oilseeds: Health Attributes and Food Applications.2021397426
     [Google Scholar]
  15. Tuyet MaiT. Thu TrangT. Thi HaiT. Effectiveness of germinated brown rice on metabolic syndrome: A randomized control trial in Vietnam.AIMS Public Health202071334310.3934/publichealth.2020005 32258188
     [Google Scholar]
  16. SalehA.S.M. WangP. WangN. YangL. XiaoZ. Brown rice versus white rice: Nutritional quality, potential health benefits, development of food products, and preservation technologies.Compr. Rev. Food Sci. Food Saf.20191841070109610.1111/1541‑4337.12449 33336992
     [Google Scholar]
  17. SeahJ.Y.H. KohW.P. YuanJ.M. van DamR.M. Rice intake and risk of type 2 diabetes: The Singapore Chinese Health Study.Eur. J. Nutr.20195883349336010.1007/s00394‑018‑1879‑7 30535795
     [Google Scholar]
  18. KrishnanV. RaniR. AwanaM. Role of nutraceutical starch and proanthocyanidins of pigmented rice in regulating hyperglycemia: Enzyme inhibition, enhanced glucose uptake and hepatic glucose homeostasis using in vitro model.Food Chem.202133512750510.1016/j.foodchem.2020.127505 32739823
     [Google Scholar]
  19. MalabadiR.B. KolkarK. ChalannavarR. White and brown rice nutritional value and health benefits: Arsenic toxicity in rice plants.Int J Innov Sci Res Rev2022473065308210.47592/IJISRR.V4I7.810
     [Google Scholar]
  20. SuS. EzhuthachanI.D. PondaP. Genetically modified foods and food allergy.J. Food Allergy20202111111410.2500/jfa.2020.2.200012 39022139
     [Google Scholar]
  21. ShenC. YinX.C. JiaoB.Y. Evaluation of adverse effects/events of genetically modified food consumption: A systematic review of animal and human studies.Environ. Sci. Eur.2022341810.1186/s12302‑021‑00578‑9
     [Google Scholar]
  22. ChenC. HeW. NassirouT.Y. Molecular characterization and genetic diversity of different genotypes of Oryza sativa and Oryza glaberrima.Electron. J. Biotechnol.201730485710.1016/j.ejbt.2017.08.001
     [Google Scholar]
  23. DeviG.N. PadmavathiG. BabuV.R. WaghrayK. Proximate nutritional evaluation of rice (Oryza sativa L.).J. Rice Res.2015812332
     [Google Scholar]
  24. MirS.A. ShahM.A. BoscoS.J.D. SunoojK.V. FarooqS. A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice.Cereal Chem.202097589590310.1002/cche.10322
     [Google Scholar]
  25. SinghV. SinghA.K. MohapatraT. S GK, Ellur RK. Pusa Basmati 1121 – a rice variety with exceptional kernel elongation and volume expansion after cooking.Rice20181111910.1186/s12284‑018‑0213‑6
     [Google Scholar]
  26. KumarD. KalitaP. Reducing postharvest losses during storage of grain crops to strengthen food security in developing countries.Foods201761810.3390/foods6010008 28231087
     [Google Scholar]
  27. SabaS.S. IbrahimH.I. Postharvest loss in rice: Causes, stages, estimates, and policy implications.Agric. Res. Technol.201815111114
     [Google Scholar]
  28. GuoQ. SunD.W. ChengJ.H. HanZ. Microwave processing techniques and their recent applications in the food industry.Trends Food Sci. Technol.20176723624710.1016/j.tifs.2017.07.007
     [Google Scholar]
  29. Vera ZambranoM. DuttaB. MercerD.G. MacLeanH.L. TouchieM.F. Assessment of moisture content measurement methods of dried food products in small-scale operations in developing countries: A review.Trends Food Sci. Technol.20198848449610.1016/j.tifs.2019.04.006
     [Google Scholar]
  30. RaschenM.R. LucionF.B. CichoskiA.J. Determination of grain moisture content using microwave radiation.Cienc. Rural20144492593010.1590/S0103‑84782014000500026
     [Google Scholar]
  31. BergmanR. Drying and control of moisture content and dimensional changes.Wood Handbook.U.S. Department of Agriculture, Forest Service, Forest Products Laboratory2021
     [Google Scholar]
  32. NielsenS.S. Determination of moisture content.Food Analysis Laboratory Manual Food Science Texts Series.Springer: Boston, MA201010.1007/978‑1‑4419‑1463‑7_3
     [Google Scholar]
  33. AtunguluG. On-farm rice drying guidelines developed by arkansas agricultural experiment station’s rice processing program. University of Arkansas Agricultural Experiment Station, Rice Drying Guideline.2022Available from: https://aaes.uada.edu/research-highlights/environment/rice-drying-guideline/
    [Google Scholar]
  34. WalkerM. Long-term food storage: A beginner’s guide. Build a Stash2023Available from: https://www.buildastash.com/post/long-term-food-storage-guide
    [Google Scholar]
  35. GargN.K. MaheshwariC. HasanM. GargG. Effect of long-term storage on wheat nutritional and processing quality.New Horizons in Wheat and Barley Research: Global Trends, Breeding and Quality Enhancement.SingaporeSpringer Singapore202280982110.1007/978‑981‑16‑4449‑8_31
     [Google Scholar]
  36. WangR. LiuL. GuoY. HeX. LuQ. Effects of deterioration and mildewing on the quality of wheat seeds with different moisture contents during storage.RSC Advances20201025145811459410.1039/D0RA00542H 35497123
     [Google Scholar]
  37. MartínI. GálvezL. GuaschL. PalmeroD. Fungal pathogens and seed storage in the dry state.Plants20221122316710.3390/plants11223167 36432896
     [Google Scholar]
  38. Mohammadi ShadZ. VenkitasamyC. AtunguluG.G. Fungi and mycotoxin in rice: Concerns, causes, and prevention strategies.In: fungal diversity, ecology and control management. Singapore: Springer Nature Singapore2022617810.1007/978‑981‑16‑8877‑5_4
     [Google Scholar]
  39. PasquiniS. CenghialtaC. AudisioM. Chlorantraniliprole (LumiviaTM): A new seed dressing insecticide against rice water weevil. In: Atti, Giornate Fitopatologiche.202221720
     [Google Scholar]
  40. JayaramanP. KalyanasundaramI. Changes in moisture content, mycoflora and aflatoxin content of rice bran during storage.Mycopathologia1994126211512010.1007/BF01146203 8065431
     [Google Scholar]
  41. NalladuraiK. GayathriP. AlagusundaramK. Effect of variety and moisture content on the engineering properties of paddy and rice.AMA Agric. Mech. Asia Afr. Lat. Am.20033424752
     [Google Scholar]
  42. LinghuaL. YouX. JinghuaT. Study on engineering characteristics and application of sticky rice.Agric. Sci. Technol.20151612
     [Google Scholar]
  43. HerathH.M.I.U. WeliwitaJ.A. SenanayakeS.M.V.P.D. WitharanaS. Effect of moisture content on cooking time of rice. 2016 Manufacturing & Industrial Engineering Symposium (MIES). IEEE20161510.1109/MIES.2016.7780257
     [Google Scholar]
/content/journals/cff/10.2174/0126668629338700241227175952
Loading
Exploring Moisture Content in 50 Rough Rice through Micro Oven for Deeper Dietary Insights
Curr Func Foods 4, e26668629338700 (2026); https://doi.org/10.2174/0126668629338700241227175952
/content/journals/cff/10.2174/0126668629338700241227175952
/content/journals/cff/10.2174/0126668629338700241227175952
Loading

Data & Media loading...


  • Article Type:     Research Article
Keyword(s): drying practices; microwave; Moisture; nutrition; public health; rice; shelf life

Most Cited Most Cited RSS feed

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error
Please enter a valid_number test