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Biofortification of Rice (Oryza sativa L.)

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Biofortification in Cereals

Abstract

As a result of increased population, rising per capita incomes, and urbanisation, global agricultural production is increasing, and food demand is expected to continue growing over several decades. Approximately 60% of total calories consumed in develo** countries come straight from cereals, with values reaching 80% in develo** countries. Rice is the essential source of calories for humans amongst grains. Over half of the world’s population is fed on rice. More than 2 billion of them suffer from “hidden hunger,” as they do not consume enough nutrients or micronutrients in their regular diet. As part of a complete food systems approach, biofortification is an effective technique for nutrition enrichment, which refers to develo** a micronutrient-rich diet by utilising traditional breeding practices and sophisticated biotechnological tools. To enhance the profile of rice grain for biofortification-related properties, researchers must first understand the genetics of critical biofortification characteristics. The polishing procedure removes essential nutrients from white milled rice grains. As a result, seed-specific critical nutrient absorption is necessary. Significant increases in iron and zinc and many other essential minerals and provitamins are acquired in rice grain using the biofortification strategy. Most indica and japonica rice types have been biofortified over the world, giving them the titles of “high-iron rice,” “low-phytate rice,” “high-zinc rice,” and “high-carotenoid rice” or “golden rice”. Different techniques of rice biofortification, as well as their effects, have been explored in this chapter.

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Authors and Affiliations

  1. DBT North East Centre for Agricultural Biotechnology, Assam Agricultural University, Jorhat, India

    Sushil Kumar Singh

  2. Department of Agricultural Biotechnology, Odisha University of Agriculture and Technology, Bhubaneswar, India

    Jyoti Prakash Sahoo & Laxmipreeya Behera

  3. Department of Agricultural Biotechnology, Assam Agricultural University, Jorhat, India

    Sandhani Saikia

  4. Department of Nematology, Odisha University of Agriculture and Technology, Bhubaneswar, India

    Pranaya Pradhan

  5. Faculty of Agriculture, Sri Sri University, Cuttack, India

    Ambika Prasad Mishra

  6. Department of Plant Breeding and Genetics, Odisha University of Agriculture and Technology, Bhubaneswar, India

    Devraj Lenka

  7. Department of Soil Science and Agricultural Chemistry, Odisha University of Agriculture and Technology, Bhubaneswar, India

    Narayan Panda

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  1. Sushil Kumar Singh
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Editors and Affiliations

  1. Central University of Haryana, Mahendragarh, Haryana, India

    Rupesh Deshmukh

  2. Department of Botany, Savitribai Phule Pune University, Pune, Maharashtra, India

    Altafhusain Nadaf

  3. Department of Botany, Savitribai Phule Pune University, Pune, Maharashtra, India

    Waquar Akhter Ansari

  4. Department of Biotechnology, Panjab University, Chandigarh, India

    Kashmir Singh

  5. National Agri-Food Biotechnology Institute (NABI), Mohali, Punjab, India

    Humira Sonah

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Singh, S.K. et al. (2023). Biofortification of Rice (Oryza sativa L.). In: Deshmukh, R., Nadaf, A., Ansari, W.A., Singh, K., Sonah, H. (eds) Biofortification in Cereals. Springer, Singapore. https://doi.org/10.1007/978-981-19-4308-9_6

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