Exploring the Proximate Composition, Antioxidant Content, Glycemic Index, and Microbiological Analysis of Idiyappam Enriched with Black Rice (Oryza sativa L. indica) Flour

Hymie Cherik R. Sangma¹ and S. Parameshwari^2*

Department of Nutrition and Dietetics, Periyar University, Salem, Tamil Nadu, India.

Corresponding Author E-mail: parameshwari@periyaruniversity.ac.in

DOI : http://dx.doi.org/10.13005/bbra/3228

ABSTRACT: Notwithstanding being rich in numerous antioxidant components, black rice flour hasn't been frequently used in the manufacture of food goods. This study aimed to create idiyappam, examine its proximate compositions, minerals, antioxidant, glycemic, organoleptic and shelf-life attributes. The study focused on evaluating these qualities in idiyappam produced with various replacement levels of black rice flour and white rice flour, in various proportions with 0%, 25%, 50%, 75%, and 100%. The findings showed that the idiyappam with 100% raw black rice flour (BRFI4) had significantly higher levels of total dietary fiber, protein but can be found that it has a lowest of moisture content, while carbohydrates and fat content can be seen more in BRFI1. There were noticeable differences in mineral composition among the various formulations. BRFI4 exhibited strong antioxidant potential, and all formulations had a low glycemic index. BRFI3 received superior sensory ratings compared to the other idiyappam variations. The shelf-life study revealed substantial variation among the idiyappam formulations after 5 days of storage. This study highlights that incorporating black rice flour into idiyappam not only enhances the levels of protein, dietary fiber, but also results in low glycemic index values and favorable organoleptic evaluations, particularly up to a 75% substitution level.

KEYWORDS: Antioxidant; Black Rice; Glycemic Index; Idiyappam; Shelf Life

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