Cooked rice can contain Bacillus cereus spores, which produce an emetic toxin when left at 4°C–60°C [4]. When storing cooked rice for use the next day, rapid cooling is advised to reduce the risk of toxin production. Rice flour and starch often are used in batters and breadings to increase crispiness. African rice has been cultivated for 3500 years. Between 1500 and 800 BC, O. glaberrima propagated from its original centre, the Niger River delta, and extended to Senegal. However, it never developed far from its original region. Its cultivation even declined in favour of the Asian species, possibly brought to the African continent by Arabs coming from the east coast between the 7th and 11th centuries CE.
In parts of Africa under Islam, rice was chiefly grown in southern Morocco. During the tenth century rice was also brought to east Africa by Muslim traders. Although, the diffusion of rice in much sub-Saharan Africa remains uncertain, Muslims brought it to the region stretching from Lake Chad to the White Nile.The actual and hypothesized cultivation of rice (areas shown in green) in the Old World (both Muslim and non-Muslim regions) during Islamic times (700-1500). Cultivation of rice during pre-Islamic times have been shown in orange.
In parts of Africa under Islam, rice was chiefly grown in southern Morocco. During the tenth century rice was also brought to east Africa by Muslim traders. Although, the diffusion of rice in much sub-Saharan Africa remains uncertain, Muslims brought it to the region stretching from Lake Chad to the White Nile.The actual and hypothesized cultivation of rice (areas shown in green) in the Old World (both Muslim and non-Muslim regions) during Islamic times (700-1500). Cultivation of rice during pre-Islamic times have been shown in orange.
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