| Abstract: |
Read again pg 260 Manioc is second only to rice in tropical subsistence. pg 263 Nutritional components can be affected in various ways: climate, moisture, heat, cold, and soil quality. Length of time in storage and techniques of processing or preparation may also affect nutritional quality. pg 264 Manioc is an American plant. Coing breaks down the cyanogenic glucosides and volatizes the free prussic acid (HCN). pg 272 Milled rice gives about 20% husk, 50% whole rice, 16% bren rice and 14% bran and meal. During milling much of the protein, fat, minerals and vitamins are removed, so that flavor and nutrition are sacrificed for the white appearance. the thiamine that is lost, if not replaced from other components of the diet, may result in beriberi. pg 273 The range values in unenriched rice is, however, water 10-14%, protein 5.5-9.3%, fat 0.4-2.6%, carbohydrat 78-82%, with 360-370 calories per 100 grams. The protein content of rice is lower than maize and wheat
rice is also lower in Vitamin A, thiamine, and phosphorus and intermediate in calcium content.
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