**2.2 Assessment of nutritional composition of the recipes**

The recipes were analyzed for the importance of nutritional composition; the prepared samples of rice recipes are sent to the Food Science Laboratory. The recipe samples were homogenized with electric blender and dried in electric oven. These dried rice recipe samples are blended into powder and used for the examination. The moisture content, fat, protein, and carbohydrates energy were calculated, and further analysis was carried out to exhibit the presence of minerals and micronutrients like iron, calcium, zinc, and vitamins.

Moisture content and total ash of the rice recipes were determined according to the standard methods of IS 1011 [17]. Protein was determined by IS 7219 [18], the micro-Kjeldahl method that determined the amount of nitrogen in the sample, which was subsequently multiplied by a factor of 6.25. Total fat in the sample was determined using Soxhlet extraction apparatus [Model Soxtherm Automatic by AOAC ] [19]. The remaining percentage represented carbohydrates by difference (Food and Agriculture Organization of the United Nations) [20]. Energy was calculated from fat, carbohydrate, and protein contents using Atwater's conversion factors (Food and Agriculture Organization of the United Nations) [21].

Minerals such as zinc, calcium, and iron were determined by following the method of AOAC (20th edition) 999.11:2016 [22], AOAC (20th edition) 927.02 [23], and AOAC (20th edition) 975.03 [24], respectively. Vitamins like A, E, C, B1, B2, and B3 were determined by following the method AOAC. Vitamin A and E were analyzed by AOAC method of 992.06 [25]. Vitamin C was estimated by AOAC [26] method 967.21, whereas vitamin B1 by AOAC [27] method of SMPR 2015.002. Vitamin B2 and B3 contents were estimated by AOAC [28] method of SMPR 2015.003 and AOAC [29] method of SMPR 2015.004, respectively.

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*Formulation and Nutritional Assessment of Recipes En Route for Awareness of Coarse Rice…*

The study was carried out to bring out awareness about the consumption of rice in its actual state than chemically treated or polished. Being the staple food in many countries, our meal revolves around rice or rice products; consumption of rice is an unavoidable fact but the white rice can be replaced with these coarse rice varieties. Many countries have initiated creating awareness programs toward the consumption of these coarse rice varieties. They explain the positive effects of consuming coarse rice by organizing exhibitions on rice varieties, conducting cooking competi-

The study enlists few common sweet recipes formulated and infused with these traditional and wholesome coarse rice varieties. The sweet recipes are too common

The kheer is a sweet dish popularly called payasam in south India, which is consumed in all parts of the country with different names [30]. Formulation of kheer with mapillai samba rice and coconut milk makes it more healthy and nutritious. The recipe is rich in iron (8.872 mg) and zinc (3.58 mg) that helps to maintain a healthy nervous system as the rice itself is rich in these micronutrients [31] Vitamins like vitamin C (61.8 mg), niacin (2.06 mg), and riboflavin (1.48 mg)

Black kavuni rice has a high esteem value being consumed by royal peoples; the rice is energy rich a good source of protein [32] and all phyto-chemical contents [33], and the nutrients are naturally present in the plants. The rice is a good source of vitamin B12 and has a high glycemic index [34] that reduces the accumulation of hepatic fat and helps to recover liver damages [35]. The pan cake recipe is rich in calcium (340.25 mg), phosphorus (1030 mg), and vitamin B12 cobalamin (12 mg). The recipe with black rice is rich in antioxidants that help to fight cancer and

Puttu is a steamed dish commonly consumed in southern part of India. It can be prepared with any rice variety or millets [36]. The recipe is rich in magnesium (385 mg) and vitamin B5 pathogenic acid (9.43 mg) and a good source of fibers (12.405 g). The nutrients and fiber present in the recipe help in treatment for

Bamboo rice is one among the staple food of the tribal peoples [38]. The recipes

made out of bamboo rice are healthier and nutritive as it is recommended for the pregnant ladies to compensate diet needs [39]. The recipe is rich in calcium (232.5 mg), potassium (247 mg), and magnesium (286 mg); it helps in fighting

*DOI: http://dx.doi.org/10.5772/intechopen.85628*

tions, food festivals, posting in social media, etc.

and consumed all over the country (**Table 2**).

present in the recipes make the recipe nutritious.

**3. Results and discussions**

**3.1 Mapillai samba rice kheer**

**3.2 Black kavuni rice pan cake**

cardiovascular diseases.

constipation and diabetic patients [37].

**3.4 Bamboo rice kolukattai (modak)**

cholesterol and maintains blood pressure.

**3.3 Wild rice puttu**

*Formulation and Nutritional Assessment of Recipes En Route for Awareness of Coarse Rice… DOI: http://dx.doi.org/10.5772/intechopen.85628*
