Elucidation of nutritional properties and cooking quality traits of under-exploited pigmented rice (Oryza sativa L.) landraces

Abstract

The present study assessed five pigmented rice (Oryza sativa L.) landraces along with two commercial varieties. Protein (9.57 ± 0.18–12.46 ± 0.01%), zinc (19.9 ± 0.5–27.6 ± 0.4 μg/g) and iron content (10 ± 0.2–15.7 ± 0.2 μg/g) of the pigmented landraces were higher than
varieties. With a high breakdown value, highest peak viscosity and low amylose, Norungan was classified as a high-quality cooking rice.
Bold-type grains possessed higher amylose and resistant starch (RS) content compared to slender types. Karun Kuruvai recorded the
highest RS content (7.0 ± 0.3%), which lowers the glycemic index. Therefore, there is a need to unravel these nutritional properties to
develop a therapeutic variety