Comparative Evaluation of Physico-chemical and Nutritional Attributes of Black Rice and White Rice

Abstract

Aims: The primary aim of this study was to compare the nutritional composition and physico-chemical properties of indigenous Assam black rice with Swetha white rice, in order to evaluate the potential of black rice as a functional food source and its suitability as a healthier dietary alternative to commonly consumed white rice. Study Design: Completely Randomized Design (CRD). Place and Duration of Study: Department of Community Science, College of Agriculture, Vellayani, Thiruvananthapuram, Kerala Agricultural University, India; December 2024 - June 2025. Methodology: Rice samples were subjected to standardized laboratory analyses to determine nutritional profile such as soluble fiber, crude fiber, starch, amylose content, amylose–amylopectin ratio, and key micronutrients such as calcium (Ca), phosphorus (P), thiamine (B1), and iron (Fe). Physical parameters including moisture content, grain dimensions, length-to-breadth ratio, thousand grain weight, and bulk density were also assessed using standard procedures. Result: Black rice exhibited significantly higher values for soluble fiber (10.29 ± 1.05%), thiamine (25.17 ± 7.92 mg/kg), calcium (0.77 ± 0.05%), and iron (28.77 ± 4.65 mg/kg) compared to white rice. Physical properties such as L/B ratio (2.94 ± 0.31), 1000-grain weight (19.23 ± 0.76 g), and bulk density (0.87 ± 0.03 g/cm³) were significantly higher in black rice than in white rice. Conclusion: Indigenous Assam black rice shows superior nutritional and physico-chemical qualities compared to Swetha white rice. Its higher content of fiber, micronutrients and favorable grain properties makes it a promising approach for promoting dietary diversification and addressing micronutrient deficiencies. Black rice may serve as a valuable functional food ingredient in health-focused dietary strategies.