Komal Ojha, Renu Mogra and Kavita Kachhawa
Abstract
This study compares the mineral content and approximate composition of boiled black and white rice, as well as the sensory assessment of product made from black rice. Significant variations were noted in the level of moisture, ash, protein, fat, crude fiber, and carbohydrates, in addition to the energy and mineral profiles. White rice had a greater carbohydrate content (88.99±0.19%) and slightly more energy (383.92±0.13 kcal), but black rice had higher amounts of moisture (5.87±0.06%), protein (8.23±0.01%), fat (3.02±0.01%), and crude fiber (2.98±0.01%). The black rice also had greater amounts of calcium, phosphorus and zinc. The sensory evaluation results showed that the formulated value-added product from black rice were highly preferred with maximum scores for appearance, flavor, texture and overall acceptability. This studyâs results show that black rice offers more nutrition compared to white rice and may be used in the production of value-added product.