Nutritional and antioxidant profile of black rice-based (Poireiton Chak-hao and Chak-hao Amubi) traditional foods of Manipur
Article Main
Abstract
Black rice becomes a potential source of phytonutrients among the grains. Traditional food is crucial for food and nutrition security in the present food system. It is necessary to have scientific information on the nutritional profile of black rice-based traditional foods to promote the consumption of black rice. Hence, the present study aimed to evaluate the nutritional and antioxidant content of black rice-based traditional foods. In Manipur’s Andro Village, black rice is consumed in traditional foods such as kheer, thaotan, tanphut, kabok matum, etc. Two black rice cultivars Poireiton Chak-hao (PC) and Chak-hao Amubi (CA) were used to prepare black rice-based traditional foods such as PC-Kheer, CA-Kheer, PC-Thaotan, CA-Thaotan, PC-Tanphut, CA-Tanphut, PC-Kabok matum. The foods were analyzed for proximate, mineral, polyphenol content and antioxidant activity using the standard procedure. Results showed significant differences (p<0.05) in moisture, protein, fat, carbohydrate, iron, zinc, polyphenol content and antioxidant activity among the black rice-based traditional foods. The values are presented on dry weight basis. PC-kheer had the highest antioxidant activity (51.21 % DPPH), protein (13.49 %), fat (5.08%) and polyphenol content (55.56 mg GAE/100 g) among the traditional foods. PC-Kabok matum recorded the highest iron (4.53 mg/100g) and carbohydrate content (84.82%), whereas PC-Tanphut had the highest zinc content (2.7 mg/100 g). Thus, black rice-based traditional foods have a promising role in providing food and nutrition security to black rice consumers.
Article Details
Article Details
Keywords
Black rice-based traditional food, Antioxidant, Nutritional, Polyphenol
References
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Schuster, R.C., Wein, E.E., Dickson, C. & Chan, H.M. (2011). Importance of traditional foods for the food security of two first nations communities in the Yukon, Canada. International Journal of Circumpolar Health, 70, 286-300.
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Singleton, V.L. and Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic phosphor-tungstic acid reagents. American Journal of Enology and Viticulture, 16 (3), 144-158. DOI: 10.5344/ajev.1965.16.3.144.
Thanuja, B. and Parimalavalli, R. (2018). Role of black rice in health and diseases. The International Journal of Health Sciences and Research, 8, 241–248.
Tyagi, A., Shabbir, U., Chen, X., Chelliah, R., Elahi, F., Ham, H.J. & Oh, D.H. (2022). Phytochemical profiling and cellular antioxidant efficacy of different rice varieties in colorectal adenocarcinoma cells exposed to oxidative stress. Plos one, 17, 1-16.
Verma, D. K. & Srivastav, P. P. 2020. Bioactive compounds of rice (Oryza Sativa L.): Review on paradigm and its potential benefit in human health. Trends in Food Science and Technology,97, 355–365.
Yu, L., Haley, Y.S., Perret, J., Harris, M., Wilson, J. and Qian, M. (2002) Free radical scavenging properties of wheat extracts. Journal of Agricultural Food Chemistry, 50, 1619-1624.
Zheng, H.X., Qi, S.S., He J., Hu C. Y., Han , H., Jiang, H. & Li, X. S. (2020). Cyanidin-3-glucoside from black rice ameliorates diabetic nephropathy via reducing blood glucose, suppressing oxidative stress and inflammation, and regulating transforming growth factor β1/smad expression. Journal of Agricultural Food Chemistry, 15, 4399-4410.
A.O.A.C. (2000). Official Methods of Analysis,17th Edition, The association of official analytical chemists, Gaithersburg, MD, USA. Methods 925.10, 65.17, 974.24, 992.16.
Asem, I.D., Imotomba, R.K., Mazumder, P.B. & Laishram, J.M. (2015). Anthocyanin content in the black scented rice (Chakhao): its impact on human health and plant defense, Symbiosis,1-9. DOI 10.1007/s13199-015-0329-z.
Asem, I.D., Nongthombam, A., Shaheen, K., Heisnam, N.D., Yurembam, R., Asem, R., Devi, L.J., Khunjamayum, R., Chanu, T.P., Mukherjee, S., Singh, E.S. & Ningthoujam, D.S. (2019). Phenotypic characterization, genetic variability and correlation studies among ten Chakhao (scented) rice of Manipur. International Journal of Current Microbiology and Applied Sciences, 8(2), 612-618. https://doi.org/10.20546/ijcmas.2019.802.070.
Borah, N., Athokpam, F. A., Semwal, R.L. & Garkoti, S.C. (2018). Chakhao (Black Rice; Oryza sativa L.): A culturally important and stress tolerant traditional rice variety of Manipur. Indian Journal of Traditional Knowledge,17(4), 789-794.
Bhuvaneswari, S., Krishnan, S.G., Bollinedi, H., Saha, S., Ellur, R.K., Vinod, K.K., Singh, I.M., Prakash,N., Bhowmick, P.K., Nagarajan, M., Singh, N.K. & Singh, A.K. (2020). Genetic architecture and anthocyanin profiling of aromatic rice from Manipur reveals divergence of Chakhao landraces. Frontiers in Genetics, 11, 1-20.
Chanu, C.S., Yenagi, N.B. & Math, K.K. (2016). Nutritional and functional evaluation of black rice genotypes. Journal of Farm Science, 29 (1), 61-64.
Das, S. & Samantaray, P. (2023). Rice-based traditional foods of Odisha. International Journal of Creative Research Thoughts, 11 (10), 271-275.
Devi, T. K. & Pathak, H. (2023). Economics of Chakhao (black scented rice) cultivation in Manipur. Economic Affairs, 68(2), 523-532. DOI:10.46852/0424-2513.1.2023.21.
Ghosh, S., Meyer-Rochow, V. B. & Jung, C. (2023). Embracing tradition: the vital role of traditional foods in achieving nutrition security. Foods, 2023, 12, 1-6. http://doi.org/10.3390/foods12234220.
Harris, J.E., Gleason, P.M., Sheean, P.M., Boushey, C., Beto, J.A. & Brummer, B., (2009). An introduction to qualitative research for food and nutrition professionals. Journal of American Dietetic Association, 109, 80-90.
Jayaprakash, G., Bains, A., Chawla, P., Fogarasi, M. & Fogarasi, S. (2022). A Narrative Review on Rice Proteins: Current Scenario and Food Industrial Application. Polymers, 14, 1-20.
Lavanya, A & Pinky, B. (2019), Comparative analysis on nutritional composition of rice based traditional food products from selected local and newly introduced rice variety grown in Haryana state of India. International Journal of Chemical Studies, 7(3), 4954-4960.
Mawouma, S., Awoudamkine, E., Ponka, R., Ndjidda, Y. V. & Tedom, W.D. (2023). Food-to-food fortification of a traditional pearl millet gruel with a natural source of β-carotene (sweet potato) improves the bioaccessibility of iron and zinc. Journal of Food Quality,1-7.
Ou, S.J.L., Yang, D., Pranata.H.P., Tai, E.S. & Liu, M.H. (2023). Postprandial glycemic and lipidemic effects of black rice anthocyanin extract fortification in foods of varying macronutrient compositions and matrices. Npj. Sci. Food.,7, 1-13.
Piazza, S., Colombo, F., Bani, C., Fumagalli, M., Vincentini, O., Sangiovanni, E., Martinelli, G., Biella, S., Silano, M., Restani, P., Dell’Agli, M. & Lorenzo, C.D. (2023). Evaluation of the potential anti-inflammatory activity of black rice in the framework of celiac disease. Foods, 12,1-19.
Rahim, M.A., Umar, M., Habib, A., Imran, M., Khalid, W., Lima, C.M.G., Shoukat,A., Itrat, N., Nazir, A., Ejaz, A., Zafar, A., Awuchi, C.G., Sharma, R., Santana, R.F.& Emran, T.B. (2022). Photochemistry, functional properties, food applications, and health perspective of black rice. Journal of Chemistry, 2000, 1-21. https://doi.org/10.1155/2022/2755084.
Saha, S., Vijayakumar, S., Saha, S., Mahapatra, A., Kumar, M. and Sundaram, R.M., (2022). Black rice cultivation in India-prospects and opportunities. Chronicle of Bioresources Management, 6(2), 044-048.
Sampong, R., Ehn, S. S., Martin, G. L. & Berghofer, E., (2011). Physicochemical and antioxidant properties of red and black rice varieties from Thailand, China and Sri Lanka. Food Chemistry, 124 (1), 132-140. DOI: 10.1016/j.foodchem.2010.05.115.
Sharma, N., Gupta, A. & Handa, S. (2014). An exploration of rich microbial diversity of rare traditional functional foods of trans Himalayan state of India with proven additional probiotic effect. International Journal of Current Microbiology and Applied Sciences, 3 (9), 999-1014.
Sharma, R., Thakur, K., Kalia, M., Kalia, S. & Suvedi, D. (2024). Traditional cereal-based cuisines from Himachal Pradesh Palampur region and their nutritional profile. Journal of Applied Biology and Biotechnology, 12 (2), 83-90. DOI: 10.7324/JABB.2024.155471.
Schuster, R.C., Wein, E.E., Dickson, C. & Chan, H.M. (2011). Importance of traditional foods for the food security of two first nations communities in the Yukon, Canada. International Journal of Circumpolar Health, 70, 286-300.
Sidiq, F.F., Coles, D., Hubbard, C., Clark, B. & Frewer, L. J. (2022). The role of traditional diets in promoting food security for indigenous peoples in low- and middle-income countries: A systematic review. IOP Conference Series.: Earth and Environmental Science, 978, 1-21.
Singleton, V.L. and Rossi, J.A. (1965). Colorimetry of total phenolics with phosphomolybdic phosphor-tungstic acid reagents. American Journal of Enology and Viticulture, 16 (3), 144-158. DOI: 10.5344/ajev.1965.16.3.144.
Thanuja, B. and Parimalavalli, R. (2018). Role of black rice in health and diseases. The International Journal of Health Sciences and Research, 8, 241–248.
Tyagi, A., Shabbir, U., Chen, X., Chelliah, R., Elahi, F., Ham, H.J. & Oh, D.H. (2022). Phytochemical profiling and cellular antioxidant efficacy of different rice varieties in colorectal adenocarcinoma cells exposed to oxidative stress. Plos one, 17, 1-16.
Verma, D. K. & Srivastav, P. P. 2020. Bioactive compounds of rice (Oryza Sativa L.): Review on paradigm and its potential benefit in human health. Trends in Food Science and Technology,97, 355–365.
Yu, L., Haley, Y.S., Perret, J., Harris, M., Wilson, J. and Qian, M. (2002) Free radical scavenging properties of wheat extracts. Journal of Agricultural Food Chemistry, 50, 1619-1624.
Zheng, H.X., Qi, S.S., He J., Hu C. Y., Han , H., Jiang, H. & Li, X. S. (2020). Cyanidin-3-glucoside from black rice ameliorates diabetic nephropathy via reducing blood glucose, suppressing oxidative stress and inflammation, and regulating transforming growth factor β1/smad expression. Journal of Agricultural Food Chemistry, 15, 4399-4410.
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Nutritional and antioxidant profile of black rice-based (Poireiton Chak-hao and Chak-hao Amubi) traditional foods of Manipur. (2025). Journal of Applied and Natural Science, 17(2), 713-719. https://doi.org/10.31018/jans.v17i2.6254
