By Peyott Patricia
Black rice often referred to as pigmented rice or coloured rice is the original rice type that early people harvested in the wild before farming began. White rice popularly consumed is a selection from black ancestral rice due to its appealing color and high starch content.
According to Dr Lamo the Principal Investigator and rice breeder of NARO, this new variety however, is expected to help in reducing on several health complications that come along with over consumption of white rice.
“We have already identified 2 new black rice that well adapted to Uganda conditions. There need to finalize its research for nutraceutical values. This is expected to revolutionize fighting several health conditions associated with age and or eating much white rice,” Lamo says.
Uganda like most rice producing countries has developed and promoted several high yielding and stress tolerant white rice varieties over the years. However, white rice dependency as major source of food is associated with many health-related complications.
Starch content in white rice is more easily converted into sugar which immediately adds to blood sugar than black rice. Higher intakes of white rice can easily result in a higher risk of diabetes called type 2 diabetes according to scientists.
White rice also has lower levels of essential micro-nutrients, minerals and antioxidants than black rice. Essential micro nutrients including Zinc, Magnesium, Iron, Copper, Calcium Potassium and Manganese and Vitamins A, B2 and E are higher quantities in black rice.
Dr. Lamo says the black color in the new variety is due to a plant pigment called anthocyanin which has diverse functions, including being a commercial value for the antioxidant, anticarcinogenic properties and other health-promoting activity.
He says the demand for black rice is growing fast in the USA and European countries due to its value as a healthy food and its attractive organic food color and Uganda may not compete favorably for the priced product.
“In Uganda, only white rice is produced but limited processed black rice is imported in the form of health food products from Asia,” He says in order to produce the coveted black rice locally and avail to Ugandan consumers at lower prices, there was need to develop local black varieties that are adapted to Uganda conditions.
“Initial attempts to develop black rice through introduction from other centres was not successful due to their susceptibility common pests and diseases in Uganda,” Lamo adds.
Benefits and Preparation
Black rice also called forbidden or purple rice is a good source of several nutrients including proteins, fiber, and iron.
Research shows black rice has the highest overall disease protecting antioxidant capacity and activity. The rice has been found to contain over 23 plant compounds with antioxidant properties, including several types of flavonoids and carotenoids.
Preparing black rice is easy and similar to cooking other forms of rice however, it is advisable before cooking, to rinse the rice in cool water to remove the excess starch on it.