Tackling protein deficiencies? US researchers develop biofortified rice that touts 53 percent more protein

28 Jan 2019 --- Over 750 million people don't get enough nutrients from their food and more than two-thirds of those people live in places that consume a lot of rice. Now, researchers have suggested that rice bred for extra protein could hold the answer to boosting nutrient intake, especially in developing countries where protein intake can be below the recommended levels. “High-protein rice can be used to help solve the worldwide problem of malnutrition across social, cultural and economic issues,” says Herry Utomo, a professor at Louisiana State University (LSU), US. The rice also holds potential for the gluten-free baking market, the researchers note.

“There are hundreds of millions of people around the world who depend on rice and eat it three times a day, but their access to protein is minimal due to availability and cost,” explains Herry Utomo, a Professor at Louisiana State University. 

Utomo evaluates the growth of new generations of high-protein rice lines. Credit: Ida Wenefrida.Of the more than 750 million people globally who suffer from chronic malnutrition (protein-energy deficiency) about 520 million live in rice-eating countries, he says. “This is where we see the opportunity for our research in high-protein rice to make a big impact. We hope that the high-protein rice that we developed will eventually make its way to help alleviate the malnutrition problem.”

Utomo and his team developed a high-protein line of rice cultivar, Frontière, released in 2017. The rice was prepared through a traditional breeding process and was the first long grain, high-protein rice developed for use anywhere in the world, according to Utomo. 

On average, it has a protein content of 10.6 percent, a 53 percent increase from its original protein content. It also needs less heat, time and usually less water to cook. This high-protein cultivar is currently marketed as “Cahokia” rice and it is grown commercially in Illinois.

However, breeding a crop for more nutrients like protein can cause yield to go down. The researchers are trying to combat this. They tested a total of 20 new lines of high-protein rice to see if any would have a higher yield. Their data showed the new high-protein lines improved yield by 11-17 percent compared to the yield of the first high-protein line and grain quality characteristics differed.

Speaking to NutritionInsight, Utomo explains: “Increased protein content in this cultivar is attributed to its unique genetic ability to produce more natural grain protein. This new genetic ability is acquired through induced mutation followed by genetic selections and this high-protein cultivar is a non-GMO.”

He also goes on to note the R&D challenges in developing this cultivar, which include establishing effective methods for inducing mutation, genetic selections in the lab and field performance trials to determine trait stability across different rice growing environments.

“In many populations, protein is a nutrient that is often too low, especially in many developing countries,” Utomo claims. 

Global chronic malnutrition is a complex issue, he continues, and says this new advanced line, with higher yield, is ready for final field testing before release.

Utomo adds that the researchers developed high-protein rice because of the growing market for new products that can offer more nutritional value from major food crops, including rice. In addition to being eaten plain, the high-protein rice can be processed into specialty food for higher nutrition. Many products – from rice flour used in baked goods to rice milk, baby foods, cereals and crackers – contain rice and could benefit from more protein.

“We are now studying exactly how flours from this rice bakes differently than other rice flour,” Utomo says. “The interest in gluten-free baked products continues to grow. This will present another opportunity for rice growers to give people what they are looking for.”

Rice is one of the most important cereals that is naturally gluten-free, highly digestible and hypoallergenic. “With the gluten-free products market projected to reach US$6.8 billion by 2022, it’s a great opportunity for rice to enter this market,” he reveals. 

One of the strategic entries to that is if rice can be used as a substitute for wheat flour to support the gluten-free baking industry. “From looking at last year’s data, we realized that an increase in protein content had changed the rice’s baking quality favorably. As a result, we put more emphasis on our current research to investigate this further,” he explains. 

The next steps go in two directions, Utomo says. “Because the original line is new to the market, marketing channels have to be put in place. In parallel, research for the next generation of high-protein rice lines is being carried out.” Researchers hope these newer lines can ultimately be bought and grown by more farmers.

“Farmers don't have to change much to grow the high-protein line now on the market,” Utomo notes. “The higher protein is an incredible added value they can get without any additional cost or changed practices.”

“The next generation of high-protein rice will involve improving the protein content to about 11.5-12.5 percent (w/w), increasing yield (~7,000 lb/A), and improving its baking quality,” he concludes. 

By Elizabeth Green & Laxmi Haigh