Download PDF by U.K.S Kushwaha: Black Rice: Research, History and Development

By U.K.S Kushwaha

ISBN-10: 3319301527

ISBN-13: 9783319301525

ISBN-10: 3319301535

ISBN-13: 9783319301532

The major objective of this booklet is to introduce black rice to a much wider circle of individuals. even if there were learn on various elements of black rice, the knowledge is scattered and never simply obtainable to laypersons. The publication intends to hide all of the elements of black rice from learn, historical past, to its improvement. As such, the ebook may be compatible for either rice researchers and non-professionals who need to know extra approximately this detailed rice crop.

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Extra info for Black Rice: Research, History and Development

Sample text

But black rice is digested slowly because of its high fibre content and a man feel hungry with longer time. This rice is naturally high in iron that causes the dense purple colour, and it is also high in fiber, since the bran is left on the rice. A research on physicochemical properties of black rice and white rice varieties were investigated; black rice varieties showed a higher amount of minerals, faster hydrolysis rate, and lower blue value than the ordinary white rice. This study illustrated the wide variation in the physicochemical properties of the black rice varieties analyzed (Kang et al.

The relatively small size of genomic fragments of tropical japonica origin in some indica varieties indicates that refined introgression must have occurred by natural crossbreeding in the course of evolution of the black trait in rice (Oikawa et al. 2015). 2 Origin and Domestication of Black Rice 27 of O. org). Thus, the black rice trait is most likely newly acquired, incorporated either during or after rice domestication. Compared with the broad distribution of white rice cultivars, black rice cultivars are sporadically distributed throughout Asia.

1). Dictionary meaning of black rice (Segen’s Medical Dictionary 2012). A strain of rice that has currency as both a food and medicine. It owes its dark colour to the high concentration of anthocyanins, which are potent antioxidants. It is regarded as a ‘superfood’ that may lower the risk of cancer due to its high concentrations of fibre, B vitamins, niacin, vitamin E, calcium, magnesium, iron, and zinc. 1 Introduction 23 Fig. 1 A typical kernel of Chinese black rice with attached hull and dehulled Black rice is typically sold as unmilled rice, means the fiber rich black husks of the rice are not removed.

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Black Rice: Research, History and Development by U.K.S Kushwaha

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