Black rice

About: Black rice is a research topic. Over the lifetime, 2548 publications have been published within this topic receiving 20840 citations. The topic is also known as: purple rice.

Chemical and physical evaluation, antioxidant and digestibility profiles of white and pigmented rice from different areas of Indonesia

Abstract: Black rice and red rice are often claimed to have more health benefits than white rice. They have been reported to have greater antioxidant activity and lower digestibility than white rice, functional properties which are important to prevent the metabolic disorders related to diseases such as diabetes. However, rice grown in different areas or subjected to different processing has shown different physical, chemical and functional properties. Thus the objectives of this study were to determine the physical properties (hardness, colour and gelatinization profile), chemical properties (proximate composition, total phenolic and flavonoid contents, antioxidant capacity), and the in vitro digestibility of Solok black rice (SBR), Solok red rice (SRR), Tangerang black rice (TBR), Cianjur red rice (CRR) and Cianjur white rice (CWR) cultivated in different areas in Indonesia. The results revealed that rice cultivated in different areas showed different physical characteristics and chemical compositions. The In vitro analysis of the digestibility of the starch with α-amylase showed that pigmented rice was less digestible (56.10% to 83.43%) than white rice (87.35%). A normal cooking method commonly used in society was found to significantly reduce the total phenolic content, flavonoids and antioxidant capacity of the rice.

Breeding method for producing paddy rice with colorful rice producing function

Abstract: The invention particularly relates to a breeding method for producing paddy rice with a colorful rice producing function and belongs to the field of special rice breeding. The breeding method comprises the following steps of: (1) selecting a three-line maintenance line B as a female parent to be hybridized with a black rice male parent, carrying out multi-generation backcrossing on the first filial generation and the maintenance line B, and breeding a maintenance line black B with black seed coats and with other properties the same as the maintenance line B; (2) using a sterile line A corresponding to the three-line maintenance line B to be hybridized with the maintenance line black B to produce a sterile line black A containing heterozygous black seed coat genes; (3) using the sterile line black A to be hybridized with a restore line endosperm R to produce first filial F1 generation seeds filial F1; and (4) using the first filial F1 generation seeds filial F1 as production seeds. Thebreeding method has the advantages that hybridized paddy rice seeds capable of being directly used for producing colorful rice can be produced through the breeding method, and the functional colorfulrice can be produced through planting the seeds. The production method is simple, the efficiency is high, the benefits are good, and the produced rice is rich in various nutrition elements.

Black body-building pig forage and preparation method thereof

Abstract: The invention discloses black body-building pig forage and a preparation method thereof. The black body-building pig forage is prepared from 30-40 parts by weight of black soya bean, 20-25 parts by weight of black rice flour, 15-20 parts by weight of grape seed meal, 2-3 parts by weight of Phacellanthus tubiflorus Sieb., 1-2 parts by weight of ink, 2-3 parts by weight of plant soot, 2-3 parts by weight of Chloranthus officinalis Blume, 5-6 parts by weight of fermented soya bean, 3-4 parts by weight of lonicera caerulea, 5-6 parts by weight of black garlic, 2-3 parts by weight of ant, 4-5 parts by weight of chestnut shell, 6-7 parts by weight of Eurya impressinervis Kobuski, 5-6 parts by weight of mock orange, 2-3 parts by weight of an assistant and a proper amount of water. The black body-building pig forage is prepared from black soya bean, black rice flour and grape seed meal as main raw materials, and fermented soya bean, lonicera caerulea, black garlic, ant, chestnut shell and Eurya impressinervis Kobuski as auxiliary materials by a series of processes, improves content of mineral matters and trace elements, effectively improves a pig grazing rate and a forage utilization rate, promotes pig growth and development, improves meat quality and has good economic benefits.