Nutritional and antioxidant profile of black rice-based (Poireiton Chak-hao and Chak-hao Amubi) traditional foods of Manipur

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.