Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810044908
Authors: CHINGAKHAM SIMA CHANU
Advisor: Dr. NIRMALA B. YENAGI
Title: EVALUATION OF BLACK RICE VARIETIES (Oryzae sativa L.) FOR NUTRITIONAL AND FUNCTIONAL QUALITY
Publisher: University of Agricultural Sciences Dharwad
Language: en
Type: Thesis
Pages: 122
Agrotags: null
Keywords: EVALUATION OF BLACK RICE VARIETIES (Oryzae sativa L.) FOR NUTRITIONAL AND FUNCTIONAL QUALITY
Abstract: Black rice is a type of pigmented rice with black bran covering the endosperm of the rice kernels. Traditional uses and cultivation practices of black rice in Manipur was documented using the self structured questionnaire and personal interview method. Black rice varieties were evaluated for nutritional composition, functional quality and antioxidant activity using the standard methods in comparison with white rice, parboiled rice and red rice. Two aromatic black rice varieties namely Poireiton chakhao and Chakhao amubi were procured from Manipur and Burma Black rice from Dharwad market. Traditional foods of black rice were prepared using methods collected from the survey and evaluated for nutrient composition. The results highlighted that people do not consume black rice regularly but consume during festive seasons and occasions as offering to God and they do not have proper knowledge about the health benefits of black rice. Black rice is consumed in the households in the form of black rice kheer, thaotan (fried black rice pancake), tanphut (Steamed black rice pancake), chakhao cha (black rice tea) and kabok (black rice laddoo). The protein, fat, ash, crude fiber, dietary fiber, polyphenol, phytate content, DPPH radical scavenging activity, zinc, manganese were higher in black rice when compared to normal white rice, parboiled rice and red rice. It has very low amylose content and moist and sticky after cooking. Traditional foods like kheer and kabok (black rice laddoo) were found to be rich in minerals especially iron and zinc. Therefore, black rice can be a source of nutraceuticals and traditional foods of black can be incorporated in therapeutic foods with desirable modification to address the nutrition related problems of the community.
Subject: Food and Nutrition
Theme: EVALUATION OF BLACK RICE VARIETIES (Oryzae sativa L.) FOR NUTRITIONAL AND FUNCTIONAL QUALITY
These Type: M.Sc
Issue Date: 2015-06
Appears in Collections:Thesis

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