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Chak-Hao (Black Rice): Know its Properties*

by Birbal Ch

INTRODUCTION

Black rice is the native of the common rice species (Oryza sativa) and the scientific name of black rice is (Zizania aqatica). Other common names of black rice are purple rice, forbidden rice, heaven rice, imperial rice, king's rice and prized rice. It is known as Chak-hao in Manipur (Chak-hao means 'delicious rice') and thus refers to delicious black rice. There are different variety of it available in Manipur. Among theme the well known varieties are Chak-Hao Amubi (Black) , Chak-Hao Poireiton (named after 12th Meitei king Poireiton Khunthokpa who ruled during 38-18 BC). The presence of dark purple color on the outer covering (pericarp) of the rice grain appears to be in black color and thus it became black rice. The purple color pigment is anthocyanin which is a rich antioxidant and is naturally present in many berries like blueberry, black currant and vegetables like eggplant (brinjal). Black rice is a rich source of iron, antioxidants and vitamin E, thus ensures good health and increases the overall life span of human beings.

 

PROPERTIES OF BLACK RICE

The pericarp (outer covering) of black rice is black in color due to the presence of the black color pigment called anthocyanin which is rich in antioxidants and poses a variety of health benefits such as anti-aging, anticancer, anti-diabetes, lowering the risk of obesity etc. Black rice is glutinous and contains a high level of nutrients such as vitamin B, vitamin E, iron, thiamine, magnesium, niacin, phosphorous and it is also rich in dietary fiber. Similar to normal white rice black rice is also free of gluten and cholesterol, low in sugar, salt and fat. Black rice is generally consumed along with the bran due to the presence of anthocyanin and is sold as un-milled rice. On cooking it turns into purple color with a shiny indigo finish and has a mild nutty flavor and its texture is smooth and firm.

 

HEALTH BENEFITS OF BLACK RICE

The main healthy component present in black rice is the colored pigment called Anthocyanin. Anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health and also protects against non-communicable diseases. These all good health benefits are due to the antioxidant activity i.e., free radical scavenging activity which prevents the release of free radicals in the body. Anthocyanins are used to treat a wide variety of minor health issues like blood pressure, cold, urinary tract infections. It can also cure major health problems like heart attack (CVD), cancer, obesity and diabetes. Thus incorporating black rice in the normal diet can enhance the overall life span and improves the health and well-being of people.
Anti-inflammatory properties
Research was conducted on 2 groups of animals in which one group consumed black rice and the other brown rice. It was found that black rice suppressed dermatitis (skin inflammation) whereas brown rice did not. Therefore it was regarded that black rice "is a therapeutic agent that is capable of curing and preventing chronic diseases associated with inflammation".
Obesity
Black rice helps in weight management and reduce weight because of high fiber content on the bran. On consuming black rice it gives the feeling of fullness and the person does not feel hungry and also decreases the fatty acid synthesis thus resulting in intercellular lipid accumulation in between the tissues. Black rice also aids in detoxification.
Cardiovascular disease prevention

It is found out that anthocyanin present in black rice lowers the LDL (bad cholesterol) and increases the HDL (Good cholesterol) levels which decrease the chances for developing atherosclerosis and heart attack. Since it prevents the accumulation of LDL on the heart valves it keeps the heart healthy.

Anti-cancer effects
Anthocyanins protect the body from damage of free radicals which can prevent cancer. A research conducted on the anthocyanins extracted from black rice revealed that these anthocyanins have the potential to prevent the formation of tumors.
Anti-diabetic effect
The naturally low content of sugar and high fiber content in black rice prevents the occurrence of diabetes. Black rice does not cause fluctuations in blood glucose levels like white rice and thus it also maintains blood pressure.
Reduces allergies
Black rice prevents the release of the amino acid histamine which is responsible for the release of allergic symptoms. Black rice soothes skin and reduces inflammation and irritation.

Prevention of constipation 

As black rice contains twice the amount of fibers than brown rice it eases the bowel movement and even cures chronic constipation. The fibers also bind with toxic compounds in the colon and are easily flushed out along with the feces.

Anemia

Since black rice is rich in iron it is involved in the generation of new RBCs which increases the hemoglobin content and prevents anemia.

 

NUTRITIONAL PROFILE OF BLACK RICE IN COMPARISION WITH RED, BROWN AND

WHITE RICE

It is a well-known fact that black rice has higher nutritional value than all other rice varieties. Also the nutritional property of brown rice is almost comparable with that of black rice. White rice is mostly preferred and commonly consumed by majority of the people for its taste and low cost and easy availability. Hence the nutritional value of black rice and it's amazing health benefits have made people to add more of black rice in their diet thus replacing white rice.

From the Table 1 it is found that black rice has the highest amount of protein, fat, iron, tocopherols, vitamin B (Thiamin and riboflavin), zinc. Thus we can understand that application of black rice in various food processing sectors will contribute to the overall increase in the nutritional profile of traditional food products.

BLACK RICE AS AN INGREDIENT IN FOOD PROCESSING

The various positive health benefits of black rice and the presence of the black pigment-"Anthocyanin" makes black rice a wonder ingredient in food processing. The use of black rice in food processing can increase the nutritional profile of the food products being created with black rice and can also be converted into a functional food targeting a particular group of people (eg., diabetic patients, obese people or people with high blood pressure and cardiac ailments). As black rice is not well known among the common people, its use in food processing will be novel as well as a healthy alternative to other common foods for the future generation.

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Note: This blog is a part by part extract and edit from a study and article by Nitin Kumar, Roshini Deepika Murali

Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India

Original article / document Link is here:

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