Optimisation of rice parboiling and impact on grain quality including nutrients, vitamins, toxins and microbial contamination (16S rRNA sequencing) of rice grain. RiceGrainMicro_1

rice grain was subjected to different rice parboiling treatments to investigate impact on grain quality: nutrient elements (phosphorus, iron, potassium, copper, zinc), vitamins (B1, B3, B6), elemental toxicants (inorganic arsenic and cadmium) and microbial contamination (16S amplicon sequencing). In total, 32 combinations of husked/de-hushed, soaking time and temperatures, heating methods time and temperatures, were investigated and the optimal parboiling conditions for grain health identified.