Peer review

About 90 per cent of the world ‘s rice crop is grown and consumed in Asia, where it contributes about 50 per cent of dietary energy and is the major protein source. Although protein in rice is low (7 per cent in milled rice), it is one of the highest quality cereal proteins. Recent trends in rice breeding and production are discussed, with emphasis on the incorporation of plant traits that contribute to stable grain yields. The poor heritability of brown-rice protein and the large effect of environment on protein have contributed to the difficulty of improving the protein level of milled rice. Desirable quality attributes include clear, whole grain, raw milled rice, and suitable cooked-rice texture, depending on the texture preference in each area. Grain breakage results not only from milling, but from fissures in brown rice and immature grains. Texture of cooked rice is mainly determined by amylose-amylopectin ratio of starch, plus other starch factors, final gelatinization temperature, and gel consistency and viscosity in alkali. Brown rice has little advantage over milled rice for protein and energy utilization in man and rats, probably because of the high level of fibre and phytin in the bran layers. Recent developments in rice production and utilization are also discussed.

Text in English