What You Need to Know
Wild rice (Zizania spp.) contains approximately 70 % amylopectin and 10–12 % protein, giving it a slightly sticky texture when cooked. During drying, moisture reduction inhibits fungal growth, but if drying is too slow or at high temperatures, Aspergillus and Penicillium species can produce mycotoxins such as ochratoxin A. Proper drying preserves the grain’s nutritional profile and characteristic flavor.
The Science
Primary Reaction
Controlled drying of harvested grains to reduce moisture and inhibit fungal growth