Evaluation of Genetically Diversified Red Rice as Functional Food with Special Reference to Lactational Performance
| dc.contributor.advisor | Nirmala B. Yenagi | |
| dc.contributor.author | Saritha Hegde | |
| dc.date.accessioned | 2016-11-21T17:53:35Z | |
| dc.date.available | 2016-11-21T17:53:35Z | |
| dc.date.issued | 2012 | |
| dc.description.abstract | The study was undertaken to document the functional uses of traditional red rice cultivars (Oryza sativa L.) from farm families and Ayurvedic practitioners, to assess the physical, functional and nutritional qualities of four red rice cultivars in comparison with the commercially available rice types, to compare the quality attributes between organically and conventionally grown red rice and to evaluate the use of red rice as functional food with special reference to lactational performance. Traditionally minimally polished red rice cultivars specific to the region were used as food and in therapy for treatment of allergies, skin ailments, uterus and gastrointestinal problems, nerve, liver and kidney disorders, fever, infections, anaemia and specifically in promoting lactation. The traditional red rice cultivars Koragge, Jolaga, Kari Jaddu and Kirwana were found superior over commercially available parboiled, white and brown rice with respect to zinc, iron, copper, manganese and antioxidants. The protein, micronutrients and antioxidants for the varieties Hasoodi and Jaddu were significantly more under organic growing system compared to conventional. Validation of Indigenous Traditional Knowledge on the use of red rice given in the form of ganjee to promote lactation in mothers (n=10) for a period of 15 days showed increase in haemoglobin status and BMI with improved lactation. With increased milk intake by the infants a marked improvement in the weight gain of the infants with a shift in the nutritional status was observed. The nutrient dense red rice ganjee was easily assimilable and hence contributed significantly towards enhancing lactation among vulnerable groups. Revitalization of this native indigenous knowledge ensured physical and economical well being and conservation of native resources. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/86797 | |
| dc.publisher | UAS, Dharwad | en_US |
| dc.research.problem | Evaluation of Genetically Diversified Red Rice as Functional Food with Special Reference to Lactational Performance | en_US |
| dc.sub | Food Technology | en_US |
| dc.these.type | M.Sc | |
| dc.title | Evaluation of Genetically Diversified Red Rice as Functional Food with Special Reference to Lactational Performance | en_US |
| dc.type | Thesis | en_US |