Vol. 7, Issue 10, Part E (2025)

Rice, a staple food since prehistoric times, continues to be a primary dietary component for over 2 billion people across Asia, especially in India. The rice milling process, essential for making rice consumable, includes a critical step known as polishing. While polishing improves the appearance and texture of rice, it significantly reduces its nutritional quality. This study investigates the impact of polishing on the physico-chemical properties and nutraceutical characteristics of various rice varieties. Multiple rice samples were analyzed before and after different degrees of polishing. Parameters such as moisture content, measured along with antioxidant activity and phenolic content. Results revealed a consistent decline in essential nutrients and bioactive compounds post-polishing. The findings emphasize the nutritional trade-offs of rice processing and highlight the need for consumer awareness and balanced milling practices. This research contributes to optimizing rice processing methods to preserve its health benefits.