Main by-products of rice
Rice is a staple food for the majority of the world’s population. It is used for seed, direct food purpose, brewing and culinary preparations. In addition to this, the unconsumed portion of rice like straw, husk, and bran are called as main by-products and used as animal feeds along with raw materials in rice/allied industries.
Production: Produced after harvesting and separation of grain from panicles.
Use: Used for mushroom production, animal fodder preparation, and biochar production. It can also be used for generating fuel, heat and energy.
Click here for complete information about rice straw and its management.
Production: This hard outer cover of rice grain is separated during milling.
Use: As it is very hard to eat or shallow, it has less potential for human consumption. Generally, it is used as solid fuel, ash, animal fodder, building material, etc.
Click here for complete information about rice husk and its management.
Production: After the removal of husk from the raw grain, the whole brown rice is further milled to extract bran.
Use: Contains 10-23% edible bran oil which is ideal for human consumption. Further used in animal feeds, and raw material for cosmetics, detergents, etc.
Click here for complete information about rice bran and its management.
Some convenience food products of rice
Rice is also used a major input for the preparation of convenience food products like, pressed rice, puffed rice, instant rice, rice crackers, noodles, etc.
Pressed Rice
Preparation Method: Rice is parboiled or soaked and then flattened into dry flakes.
Use: Popularly known as ‘Chuda’ in Odisha. Can be eaten raw, in powder form, delicious snacks and sweet dishes.
Puffed Rice
Preparation Method: Rice kernels are heated under high pressure to bring puffed grains. Becomes lighter and crispy by reducing moisture.
Use: Popularly known as ‘Mudhi’ in Odisha. Mostly used for culinary purposes and direct consumption.
Popped Rice
Preparation Method: Paddy is directly roasted with pre-heated sand resulting in popped grains, then the husk is removed using a bamboo sieve to make it ready for consumption.
Use: Called as ‘Khai’ in Odisha. Consumed directly, as snacks and in the form of sweet dishes
Rice Flour
Preparation Method: Rice kernels (soaked & drained or dry) grinded to make flour.
Use: Mainly used as input for baby food, and ingredient for preparation of snacks, cakes, sweet dishes and other household food products.
Some other processed food products: kheer mix, crackers, noodles, papad, etc.