ABSTRACT
Disadvantages: Some of the disadvantages of parboiling of paddy are as follows:
◾ Relatively darker-colored rice produced ◾ O-Žavored rice, produced by traditional parboiling process, due to prolonged
soaking ◾ Longer cooking time compared to raw rice ◾ Chances of development of mycotoxins in the long traditional parboiling process ◾ Destruction of some natural antioxidants during heat treatment ◾ Requirement of more power for polishing ◾ Requirement of an additional initial capital
However, in spite of these disadvantages, the higher milling outturn of parboiled rice compared to raw rice and higher returns from high oil content parboiled bran ensures higher return to the miller.
