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Consumption pattern of traditional and non-traditional rice consumers and their health status

2018; Volume: 7; Issue: 1 Linguagem: Inglês

2278-4853

V. Saradha Ramadas, Neeraja,

Food composition and properties

The production of rice in the world has increased in a faster rate than the world population. Rice is the staple food for both the traditional rice consumers and nontraditional consumers. Minimum of 8 percent included wheat to manage the problem of diabetes and obesity. The traditional rice is more suitable for the preparation of pongal; as it gives a very good taste when mixed with the other ingredients mainly pulse. The health disorders namely diabetes and hypertension were higher among nontraditional rice consumers. Traditional rice is a medicinal embedded food. Medicinal properties are also attributed to this rice include revitalizing and energizing the body, lowering bad cholesterol levels and controlling blood sugar levels. This is due to the fact that the whole grain contains all three components: bran, germ and endosperm. Conversely, when grain is processed, all that is left is the endosperm. Three different rice varieties namely the traditional rice mapula samba and kavuni and the nontraditional ponni rice were selected for nutrient analysis and standard procedures were followed to analyze the proximate principals and fiber. It is found that almost all consumers in both the categories were doing some type of exercise, where traditional rice consumers were more involved in doing exercise than nontraditional rice consumers.