Nutritional and Functional Properties of Traditional Rice Varieties
Niranjanadevi J.*
Dept. of Biotechnology, Agricultural College and Research Institute, Madurai, Tamil Nadu Agricultural University (TNAU), Coimbatore, Tamil Nadu (625 104), India
Velprabakaran S.
Dept. of Plant Breeding and Genetics, Agricultural College and Research Institute, Madurai, Tamil Nadu Agricultural University (TNAU), Coimbatore, Tamil Nadu (625 104), India
Brindhadevi S.
Dept. of Plant pathology, Agricultural College and Research Institute, Madurai, Tamil Nadu Agricultural University (TNAU), Coimbatore, Tamil Nadu (625 104), India
DOI: NIL
Keywords: Minerals, Polyphenols, Rice, Traditional varieties
Abstract
Rice is a major cereal food crop and staple food in most of the developing countries. Though few varieties are cultivated extensively, milled and polished. These include the coloured and aromatic rice varieties. The nutritional profile of the specialty rice is high when compared to the white rice varieties. The coloured rice, which usually gets its colour due to the deposition of anthocyanin pigments in the bran layer of the grain, is rich in phytochemicals and antioxidants. Rice bran, a by-product of the rice milling industry is under-utilized, is rich in dietary fibre which finds application in the development of functional foods and various other value-added products. Thus, more focus on specialty rice like traditional rice varieties and its by-products will not only save it from becoming extinct but also lead a step forward towards nutrition security of the country as they are abundant in vitamins, minerals and polyphenols.
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Reference
Rathna Priya, T., Eliazer Nelson, A.R.L., Ravichandran, K., Usha Antony, 2019. Nutritional and functional properties of coloured rice varieties of South India: a review. J. Ethn. Food 6, 11. https://doi.org/10.1186/s42779-0 19-0017-3.