Brown rice: a nutritious staple
2002
del Mundo, A.M. | Narciso, M.H. (Philippines Univ. Los Banos, College, Laguna (Philippines). Inst. of Human Nutrition and Food)
This paper tackles the advantages of eating brown rice (BR). Highlighted in the discussions were the results of food quality evaluation activities, including an awareness survey and a small scale feeding trial, conducted to evaluate BR's nutritional significance and potential consumption as staple. BR was definitely found to have nutritional edge over milled rice (MR). Present in BR were increased amounts of fibers, fat, thiamin, niacin, phosphorous and iron as well as other nutrients in the bran, all of which are associated with the prevention and/or management of a number of chronic diseases. In spite of its nutritional advantages, BR awareness however remains low. Results of a consumer sensory evaluation likewise revealed a very poor acceptability and negative preference for BR which may have been brought about by the unfamiliar sensory characteristics and the traditional misconceptions associated with BR consumption. Massive advocacy of the nutritional and health benefits of BR is therefore suggested. Other recommendations include: 1) campaign for the use of BR in specialty restaurants and festivities; 2) product development of non staple BR products; 3) formulation and implementation of BR production and marketing regulations; and 4) further BR studies
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