WILD RICE

TECHNOLOGY FOR CEREALS,LEGUMES & OIL SEEDS PROCESSING

SHWETA PADTE (BFT-15011)

 INTRODUCTION
• Wild Rice is the grain of a reed-like aquatic plant (Zizania palustris),
which is unrelated to rice.
• It is grown in the United States and also in Canada.
• The grains are long, slender and black, with a distinctive earthy,
nutty flavor.
• Wild Rice is an annual grass which grows naturally in many
Northern Minnesota and Wisconsin lakes.
• The Chippewa word for grain of berry is "min." The word "mano",
meaning good, makes "manomin" (good berry).
• Wild rice was known by this name "manomin“
• This native grass has a very large, erect, branched inflorescence
which produces edible grains.
• Wild-rice usually grows in water and is often planted as wildlife food.
• “Manomin” grows as reeds that are anywhere from 8-12 ft. tall.
• They grow in water that is about 3-8 feet deep in Wisconsin,
Minnesota, and marshes north of the Great Lakes.
• There are thousands of different varieties, each kind growing in its
own particular place of depth, temperature, mud, water quality.
• Wild rice is very sensitive to the environmental conditions of its
niche.
 SPECIES
• Northern wild rice (Zizania palustris) is an annual plant native to the
Great Lakes region of North America, aquatic areas of the Boreal
Forest regions of Northern Ontario, Minnesota.
• Wild rice (Z. aquatica), also an annual, grows in the Saint Lawrence
River, the state of Florida[4], and on the Atlantic and Gulf coasts of
the United States.
• Texas wild rice (Z. texana) is a perennial plant found only in a small
area along the San Marcos River in central Texas.
• Manchurian wild rice (Z. latifolia; incorrect synonym: Z. caduciflora),
is a perennial native to China. Texas wild rice is in danger of
extinction due to loss of suitable habitat in its limited range and to
pollution
(Zizania palustris) Z. aquatica

(Z. texana) (Z. latifolia

 Harvesting
• Paddies should be drained gradually in late July and early August
during grain fill
• Maximum yields of processed wild rice are obtained when about
one-third of the grain at harvest time is greenish brown or black,
rather than green in color.
• The grain at this time has the consistency of firm dough and
contains 35 to 40% moisture.
• This moisture content usually occurs when some of the seeds have
fallen from the main stem, but very few have dropped from tillers on
the same plant
• Field conditions result in severe limitations of machinery that are not
found usually in the harvest of other crops
• Ground conditions are extremely wet even though fields are drained
2 to 3 weeks before harvest.
• The crop stubble provides little support for combines since wild rice
is a poor sod former and the organic soils on which this crop is
usually grown lose most of the fiber strength from tillage.
• Growers have made innovative changes to various components of
combines such as reels, grain divide points, draper systems, and
track-type support systems
 Postharvest Handling and
Processing:
• Freshly harvested grain has a moisture content of 35 to 45% and
proper handling of the grain is necessary prior to drying to maintain
grain quality by preventing heating and mold growth.
• Freshly harvested grain should be delivered to the processing plant
as soon as possible. If the grain cannot be transported immediately,
it should be kept cool by refrigeration or adding water and stirring
• The steps in processing involve the separation of immature kernels,
fermentation or curing, drying or parching, hulling, scarification,
cleaning, grading, and packaging.
• Fermentation is necessary to partially degrade the hulls to permit
easier hulling,
• impart some of the characteristic flavor of wild rice, and change the
immature kernels from a green to a brown color.
• Scarification removes pan of the outer impermeable layer, which
reduces the cooking time, so it is similar to that of rice.
• Uniformity of cooking times is important for wild rice and rice
marketed as blends.
• These processing steps are common to all major plants with the
exception of the separation of immature kernels and the packaging.
Most plants store processed wild rice in 100 lb sacks in clean, dry
warehouses.
• Several processors put wild rice in small packages and some make
blends of wild rice and rice according to customer specifications.
 Uses
• Wild rice is a nutritional grain that serves as a substitute for potatoes
or rice, and is used in a wide variety of foods such as dressings,
casseroles, soups, salads, and desserts
• In recent years, wild rice has been used in breakfast cereals, and
mixes for pancakes, muffins, and cookies.
• Blends of wild rice and long-grain regular rice (Oryza) that were
introduced in the early 1960s increased the popularity of wild rice
among consumers. Wild rice from natural stands is popular among
health-food enthusiasts.
 Uses
• As a Folk Medicine
Reported to be diuretic and refrigerant, Zizania palustris is known to be a folk
remedy for burns, heart ailments, hepatoses, nephrosis, pulmonosis, and stomach
ailments.

 As Ornamental use

Wild rice is also grown as an ornamental plant in garden ponds.

 As Cultural use
Several Native American cultures, such as the Ojibwa, consider wild rice (known as
manoomin to the Objiwa) to be a sacred component in their culture. The rice is
harvested by hand, with two people sitting in a canoe, one of them knocking rice into
the canoe with a pole while the other paddles slowly. For these groups, these
harvests are an important cultural and often economic event.
 Nutrition and safety
• Typically sold as a dried whole grain,
• wild rice is high in protein, the amino acid lysine and dietary fiber,
and low in fat.
• Nutritional analysis shows wild rice to be second only to oats in
protein content per 100 calories
• Like true rice, it does not contain gluten. It is also a good source of
certain minerals and B vitamins.
• One cup of cooked wild rice provides 5% or more of the daily value
of thiamin, riboflavin, iron, and potassium; 10% or more of the daily
value of niacin, b6, folate, magnesium, phosphorus; 15% of zinc;
and over 20% of manganese.[13]
• Wild rice seeds can be infected by the highly toxic fungus ergot,
which is dangerous if eaten. Infected grains have pink or purplish
blotches or growths of the fungus, from the size of a seed to several
times larger
 Nutritional Fact

% Daily Value*
Total Fat 1.1 g 1% Amount Per 100 grams
Saturated fat 0.2 g 1%
Calories 357
Polyunsaturated
fat 0.7 g
Monounsaturated
Vitamin Vitamin
0% 0%
fat 0.2 g A C
Cholesterol 0 mg 0% Calcium 2% Iron 11%
Sodium 7 mg 0%
Vitamin Vitamin
Potassium 427 0% 20%
mg
12% D B-6
Total Vitamin Magnes
0% 44%
Carbohydrate 75 25% B-12 ium
g
Dietary fiber 6 g 24%
Sugar 2.5 g
Protein 15 g 30%
Benefits of wild rice