Nutritional and cooking quality superiority of black rice genotype BPT 2841 with enhanced lysine content
Abstract BPT Rice 2841 is a black rice variety developed through a three-way cross involving MTU 7029 (Swarna), IRGC 18,195 and MTU 1081. BPT Rice 2841 is a high-yielding, non-lodging, semi-dwarf black rice variety suitable for the Kharif season in the Krishna Zone of Andhra Pradesh, Unlike other gl...
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Nature Portfolio
2025-05-01
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| Online Access: | https://doi.org/10.1038/s41598-025-00440-5 |
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| author | B. Krishna Veni D. Sandeep Raja M. Tushara Y. Suneetha K. A. Mrudhula |
| author_facet | B. Krishna Veni D. Sandeep Raja M. Tushara Y. Suneetha K. A. Mrudhula |
| author_sort | B. Krishna Veni |
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| description | Abstract BPT Rice 2841 is a black rice variety developed through a three-way cross involving MTU 7029 (Swarna), IRGC 18,195 and MTU 1081. BPT Rice 2841 is a high-yielding, non-lodging, semi-dwarf black rice variety suitable for the Kharif season in the Krishna Zone of Andhra Pradesh, Unlike other glutinous black rice varieties, BPT Rice 2841 has an intermediate amylose content of 23.4% and an alkali spreading value of 4.5, ensuring its grains cook to a soft and flaky consistency, suitable for raw rice and can be included in daily diet consumption. Its black pericarp endows it with potent antioxidant activity (110.5 mgAAE/100 g) and a flavonoid content of 582.6 mgQE/100 g, contributing to neutralizing free radicals and bolstering human immunity. Furthermore, it registered a 36.75% slowly digestible starch content and a glycemic index of 62.5, categorized as medium GI. Notably, the unpolished BPT 2841 rice contains 24.3 ppm of zinc, 15.6 ppm of iron, and 11.2% protein, making it nutritionally superior to white rice and aiding in addressing malnutrition concerns. The textural properties of BPT 2841, characterized by lower stickiness, springiness, cohesiveness, gumminess, and hardness, make it highly suitable for raw rice with consumer acceptance. |
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| institution | OA Journals |
| issn | 2045-2322 |
| language | English |
| publishDate | 2025-05-01 |
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| spelling | doaj-art-b3771d2e88f14a63afcdd18db99bc3d92025-08-20T02:32:04ZengNature PortfolioScientific Reports2045-23222025-05-011511910.1038/s41598-025-00440-5Nutritional and cooking quality superiority of black rice genotype BPT 2841 with enhanced lysine contentB. Krishna Veni0D. Sandeep Raja1M. Tushara2Y. Suneetha3K. A. Mrudhula4Agricultural Research StationAICRP on PHETAgricultural Research StationRegional Agricultural Research StationAICRP on Saline WaterAbstract BPT Rice 2841 is a black rice variety developed through a three-way cross involving MTU 7029 (Swarna), IRGC 18,195 and MTU 1081. BPT Rice 2841 is a high-yielding, non-lodging, semi-dwarf black rice variety suitable for the Kharif season in the Krishna Zone of Andhra Pradesh, Unlike other glutinous black rice varieties, BPT Rice 2841 has an intermediate amylose content of 23.4% and an alkali spreading value of 4.5, ensuring its grains cook to a soft and flaky consistency, suitable for raw rice and can be included in daily diet consumption. Its black pericarp endows it with potent antioxidant activity (110.5 mgAAE/100 g) and a flavonoid content of 582.6 mgQE/100 g, contributing to neutralizing free radicals and bolstering human immunity. Furthermore, it registered a 36.75% slowly digestible starch content and a glycemic index of 62.5, categorized as medium GI. Notably, the unpolished BPT 2841 rice contains 24.3 ppm of zinc, 15.6 ppm of iron, and 11.2% protein, making it nutritionally superior to white rice and aiding in addressing malnutrition concerns. The textural properties of BPT 2841, characterized by lower stickiness, springiness, cohesiveness, gumminess, and hardness, make it highly suitable for raw rice with consumer acceptance.https://doi.org/10.1038/s41598-025-00440-5Black riceAntioxidant activityNutritional superiorityGlycemic index |
| spellingShingle | B. Krishna Veni D. Sandeep Raja M. Tushara Y. Suneetha K. A. Mrudhula Nutritional and cooking quality superiority of black rice genotype BPT 2841 with enhanced lysine content Scientific Reports Black rice Antioxidant activity Nutritional superiority Glycemic index |
| title | Nutritional and cooking quality superiority of black rice genotype BPT 2841 with enhanced lysine content |
| title_full | Nutritional and cooking quality superiority of black rice genotype BPT 2841 with enhanced lysine content |
| title_fullStr | Nutritional and cooking quality superiority of black rice genotype BPT 2841 with enhanced lysine content |
| title_full_unstemmed | Nutritional and cooking quality superiority of black rice genotype BPT 2841 with enhanced lysine content |
| title_short | Nutritional and cooking quality superiority of black rice genotype BPT 2841 with enhanced lysine content |
| title_sort | nutritional and cooking quality superiority of black rice genotype bpt 2841 with enhanced lysine content |
| topic | Black rice Antioxidant activity Nutritional superiority Glycemic index |
| url | https://doi.org/10.1038/s41598-025-00440-5 |
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