**3. Results and discussions**

*Protecting Rice Grains in the Post-Genomic Era*

The formulations of sweet recipes are more concerned for health concepts; besides the ingredients used in recipes, the healthy cooking methods like boiling

The recipes formulated can also be infused with other varieties of coarse rice with same methods of preparation, while there is a small alter in cooking time

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 micronutri-

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

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.

and steaming are more considered in the preparations.

depending upon the variety of coarse rice used in the recipe.

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

ents like iron, calcium, zinc, and vitamins.

**172**

Nations) [21].

**Figure 3.**

*Rose motta rice kesari.*

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

The study enlists few common sweet recipes formulated and infused with these traditional and wholesome coarse rice varieties. The sweet recipes are too common and consumed all over the country (**Table 2**).

### **3.1 Mapillai samba rice kheer**

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) present in the recipes make the recipe nutritious.

### **3.2 Black kavuni rice pan cake**

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 cardiovascular diseases.

### **3.3 Wild rice puttu**

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 constipation and diabetic patients [37].

### **3.4 Bamboo rice kolukattai (modak)**

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 cholesterol and maintains blood pressure.


**175**

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

Navara rice is a popular variety of rice used in Kerala Ayurvedic medicines, which help in treating arthritis and many neuro disorders [40]. The recipe has protein (21.41 g), vitamin C (73.1 mg), and niacin (4.201 mg). This rice variety is more helpful to reduce pain due to arthritis, strengthen bones, and promote the growth of

Rose matta rice is a popular coarse rice variety consumed commonly in Kerala. This variety of rice is a good source of fiber, calcium, magnesium, and vitamin A [39]. The kesari recipe formulated with this rice is enhanced by the rice's natural pink color. The recipe is nutritious with a high content of calcium (286.5 mg) and

The recipes formulated can be also infused and altered with other coarse rice varieties; the nutritive value is more dependent upon the coarse rice variety used. On an overall analysis, the recipes formulated with coarse rice are rich in vitamins like vitamin B and vitamin C, calcium, phosphorous, magnesium, protein, and fiber.

Consumption of polished white rice has been considered as an esteemed status among the people at urban regions. The study has emphasized awareness among the common people in bringing out the importance, nutritive value, and health benefits of the available coarse rice varieties. Thus, the study suggests the inclusion of coarse rice or rice as wholesome grain and can be included in the daily recipes with innovative formulations; inclusion of this wholesome grain reduces the risk of

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

**3.5 Navara rice laddoo**

red blood cells [41].

fiber (17.665 g).

**4. Conclusion**

many deadly diseases.

**Conflict of interest**

**Ethical clearance**

The author declares no conflict of interest.

The author declares no ethical clearance.

**3.6 Rose matta rice kesari**

*Nutritious assessment of the formulated recipes.*

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