Optimisation of rice parboiling and impact on grain quality including nutrients, vitamins, toxins and microbial contamination  (16S rRNA sequencing) of rice grain
rice grain was subjected to different rice parboiling treatments to investigate impact on grain quality: nutrient elements (phosphorus, iron, potassium, copper, zinc), vitamins (B1, B3, B6), elemental toxicants (inorganic arsenic and cadmium) and microbial contamination (16S amplicon sequencing). In total, 32 combinations of husked/de-hushed, soaking time and temperatures, heating methods time and temperatures, were investigated and the optimal parboiling conditions for grain health identified.