Journal of Nutrition & Food Sciences
Open Access

Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonipat, Haryana, India

Biography

Nitin Kumar, Department of Food Engineering, National Institute  of Food Technology Entrepreneurship  and  Management (NIFTEM), Sonipat, Haryana, India; International experience includes various programs, contributions and participation in different countries for diverse fields of study.

Publications

• Research Paper   
  Black Rice: A Novel Ingredient in Food Processing
  Author(s): Nitin Kumar and Roshini Deepika Murali*
  
  Black rice (Zizania aquatica) is a rice variety formed by the mutation of Kala4 gene. In the world it is mainly cultivated in Southeast Asian countries like China, Thailand and India. China accounts for 62% of black rice production in the world followed by Sri Lanka, India, Indonesia and Philippines. Thailand holds the 9th position for black rice cultivation. In India black rice is grown in North-eastern states like Manipur, Mizoram, Meghalaya, Assam and some parts of Odisha. Black rice is black in color due to the presence of the anthocyanin pigment on the outer layers (bran) of the rice kernel. Black rice is rich in tocopherols (vitamin E), iron and antioxidants. Black rice has high levels of protein, fiber, vitamins (Vitamin B1, Vitamin B2, folic acid) and minerals (iron, zinc, calcium, phosphorous and selenium) compared to that of white rice. The major.. View More»
  DOI: 10.35248/2155-9600.20.10.1000771

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