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Rural Development Administration National Institute of Crop Science

Research

Crop Post-harvest Technology Research Division


We aspire to enhance added value of food crops, create consumption in the agricultural industry with scientific evidence and develop technologies to expand food crop utilization.
  • Evaluate processing quality of floury rice (garussal) for items high in wheat flour content (6 items including ramen and other noodles, etc.)
    • Wheat flour can be replaced with floury rice up to 20% for ramen and other noodles; 50~75% for fish cake; and 100% for sausage, batter-mix, and hamburger patty
  • Establish optimal mixing ratio of high-quality grains for anti-diabetic and anti-hypertensive effects
    • Antidiabetic (oat 30%, sorghum 30%, finger millet 15%, adzuki bean 15%, proso millet 10%)
    • Antihypertensive (sorghum 35%, adzuki bean 35%, finger millet 30%)
  • Check for improvement of irritable bowel syndrome(IBS) with ‘fermented rice material’
    • Abdominal distension and pain due to bowel movement reduced, stool morphology improved
      (tested on 60 clinical patients, obese with BMI of 23 and over + IBS patients)
  • Build a 「production to processing to consumption」 industrialization system for hulled barley cultivar for malt use Hyemi
    • Expanded production and stabilized supply of high-quality dry malt through triad collaboration among NICS, Gunsan Agricultural Technology Center and Nonghyup