Indian Journal of Traditional Knowledge Vol. 5(4), October 2006, pp. 454-458

Nutritional and medicinal values of some indigenous rice varieties

Shakeelur Rahman1, MP Sharma1 & Suman Sahai* 1Department of Botany, Faculty of Science, Hamdard University, Hamdard Nagar, New Delhi 110 062

*Gene Campaign, Sainik Farms, Khanpur, New Delhi 110 062 Email: genecamp@vsnl.com

Received 11 April 2005; revised 27 February 2006

There are a large number of indigenous rice varieties in India, which are still grown by the tribal people and small farmers of the remote areas where the modern agricultural practices, sufficient foods as well as healthcare systems are a dream. Nature has provided them some alternative ways. They have different indigenous rice varieties with its nutritional and medicinal values. The paper presents nutritional and medicinal values of some of the rice varieties identified from the distant areas of Assam, Bihar, Chhattisgarh and Jharkhand.

Keywords: Indigenous rice varieties, Nutritional value, Medicinal value, Assam, Bihar, Chhattisgarh, Jharkhand

IPC Int. Cl.8: A61K36/00, A61P1/08, A61P1/14, A61P1/16, A61P15/00, A61P15/14, A61P27/00, A61P27/00, A61P27/02, A61P27/04, A61P27/12

The United Nations had proclaimed 2004 as the International Year of Rice (IYR). Almost a billion households in Asia, Africa and the Americas depend on rice system for their main source of livelihood. Rice is on the frontline in the fight against world hunger and poverty and is also a symbol of cultural identity and global unity. It shapes religious obser-vances, festivals, customs, cuisine and celebrations. Hence the FAO is organizing a campaign under the motto Rice is Life – reflects the importance of rice as a primary food source, and is drawn from an under-standing that rice-based systems are essential for food security, poverty alleviation and improved liveli-hoods1. Rice (Oryza sativa L.) occupies a pivotal place in Indian Agriculture, as it forms the staple food for two-thirds of the population, providing 20-25% of agricultural income. Rice crop occupies 22.8% of total crop area, which is the largest acreage in the world. By 1990, calorie intake in India was 2,234 calories/person/day, with 30% deriving from rice, based on per capita availability of 66 kg/year2.

Through the introduction of modern high yielding varieties, along with new management practices, the Green Revolution has lead to a considerable increase in rice production in India as in other Asian countries. Beginning with the release of the high yielding

varieties, traditional landraces were replaced within less than one decade in most of the rice growing regions of the country. The traditional landraces were compiled for ex situ conservation in the germplasm collections of the large breeding institutions. This development has lead to a gradual erosion of the rice genetic diversity, since thousands of landraces were replaced by relatively few high yielding varieties. The rice grain is the most rapidly growing food source in Asia and has a major influence on human nutrition and food security all over the world. The rice grain enclosed in glumes is generally separated by tradi-tional hulling methods by the small farmers and tribal people. The nutritional value of traditionally hulled rice grains (husked rice) is more than modern method of milling (polished rice). Loss of nutrients resulting from milling and polishing rice is very considerable. The degree of milling and polishing determines the amount of nutrients removed. Protein, fats, vitamins and minerals are present in greater quantities in the germ and outer layers than in the starchy endosperm. Removal of the protecting pericarp also facilitates the extraction of soluble substances from the aleurone layer during washing immediately before cooking the grain. Loses on polishing are 29% of the protein, 79% of the fat, 84% of the lime, and 67% iron3.

The farmers of the visited area generally parboil the paddy before hulling. In this process paddy is

_____________ * Corresponding author

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soaked in water for 3-4 days, after which it is steamed for a short period. The parboiled paddy is then dried, hulled and pearled. In parboiling, some of the vitamins are driven into the endosperm and by gelatinizing the starch of the outer layers seals the aleurone layer and the scutellum, so that they are not readily removed in milling. Milled parboiled rice contains 2-4 times as much thiamine and niacine as milled raw rice and rather more riboflavin4. One cup of brown rice cooked (195 gm) has 216.4 calories, 1.76 gm fat, 0.64 gm monosaturated fat, 0.63 gm polysaturated fat, 0.35 gm saturated fat, 44.8 gm carbohydrate, 5.03 gm protein, 0.66 gm fibre, 0.19 mg thiamine (B1), 0.05 mg riboflavin, 2.98 mg nicotinic acid, 0.28 mg pantothenic acid, 0.28 mg Vit B6, 7.80 mg folic acid, 19.50 mg calcium, 0.82 mg iron and 1.23 mg zinc5.

India has a wealth of medicinal plants, most of which have been traditionally used in Ayurveda, Unani Systems of Medicine and by tribal healers for generations. In ancient Indian literature, it is men-tioned that every plant on this earth is useful for human beings, animal and for other plants. In Ayurveda, the medicinal values of rice have been described. Rice is considered to be acrid, oleaginous, tonic, aphrodisiac, fattening, diuretic and useful in biliousness6. Medicinal rice is not only found in India, Chinese people have also knowledge about the medicinally important rice varieties. Red yeast rice has been used in China for centuries both as food and as a medicinal substance. It is made by fermenting a type of yeast called, Monascus purpureus over red rice. In Chinese medicine, red yeast rice is used to promote blood circulation, soothe upset stomach, and invigorate the function of the spleen. In addition, this dietary supplement has been used traditionally for bruised muscles, hangovers, indigestion and colic in infants7.

The study was conducted in four states, Assam, Bihar, Chhattisgarh and Jharkhand to find out the indigenous rice varieties having some more nutri-tional value as well as medicinal importance (Figs 1-10). In Assam, agriculture occupies a signi-ficant place in the economy of the state. Rice is one of the principal food crops in the state. There are four rice-growing seasons in Assam, i.e. Sali, Ahu, Boro and Bao, named according to its harvesting season. The Gangetic plain of Bihar is fertile and suitable for the cultivation of rice varieties. Rice is the main food habit of the inhabitants of Bihar. They grow various

types of indigenous rice varieties. One of the famous and economically valuable varieties of the state is Basmati. The land of Chhattisgarh is fertile for agriculture. There is a large diversity of crops; the rice is most common among all these crops. The diversity of rice is very high in the region of Chhattisgarh. There are more than 22,000 rice varieties in the state. Because of this high range of diversity in rice crop, Chhattisgarh is commonly known as Rice Bowl of India. Jharkhand plateau is having distinct agro-climatic and physical features. Only 30% area of the state has been brought under plough. Agriculturally, there are three types of lands, upland, medium land and low land. The medium and low lands are suitable for rice cultivation. Rice is the dominating crop of the state. The main food habit of the state people is rice. The small farmers and tribal communities grow most of the indigenous rice varieties.

Methodology

The extensive field trips were conducted to Assam, Bihar, Chhattisgarh and Jharkhand with a question-naire. The field study, including the collection of rice samples, was implemented during August -December 2003 and January 2004. The indigenous rice varieties were collected from the farmers’ field and semi-structured interviews on the agricultural practices, and nutritional and medicinal values of the varieties were recorded. The information was crosschecked. All the recorded characters are based on farmers and tribal communities long time experience. The charac-teristics of all the collected varieties have been recorded with the name of the respective varieties.

Results and discussion

During the extensive field trips, more than 100 varieties have been collected from the above-mentioned states. The traditional rice varieties collected from the study area were found to possess generally high nutritional value and some of them are medicinally important (Tables 1 & 2).

Variations in kernel colour and grain size of the nutritionally valuable indigenous rice varieties were observed. The colour of the varieties is red, deep red, light red and white. Similarly, the grain size of the varieties is long (up to 7.0 mm), medium (5.8- 6.0 mm) and small (4.3-5.5 mm). The deep red colour and long size of the varieties are comparatively more nutritious. According to the old age experienced farmers of the tribal belt of Chhattisgarh and Jharkhand, the red rice varieties like Bhama,

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Danigora, Karhani, Kalamdani, Ramdi, Muru, Hindmauri and Punaigora are more nutritious, after one time consumption they can work in their field for whole day without feeling hungry. They also feel that the cooked rice starchy water (locally called Mar) of red rice varieties is very useful. According to their experiences, starchy water is very helpful to keep them fresh and energetic. Even they do not feel thirsty for a long hour during their hard physical work. Farmers and tribal people also prefer the varieties of long grain size. The red or brown unpolished rice is a healthy food because it provides with rice bran. Rice bran, thin brown coating between rice kernel and protective hull, provides mankind greatest nutritional needs. Rice bran is one of the richest sources of vitamins, minerals and antioxidants found in nature8. The amylase content of the starch varies according to

the type of grain, long-grain types containing up to 17.5% amylase3,4.

The survey was conducted in selected four states, viz. Assam, Bihar, Chhattisgarh and Jharkhand. Infor-mation related to medicinally important rice varieties was collected from old age experienced persons having traditional knowledge of the medicinal rice. More than 15 traditional rice varieties possessing medicinal properties were identified in the survey. All these varieties are under cultivation in very restricted areas. Inhabitants of the regions use these medicinal rice varieties for the ailments of human beings and cattle.

In Bihar and Jharkhand, Karanga rice variety is given in all dysenteric complaints. Jonga-Sirhati, a unique variety of Bihar, grows in a same plant with two different colours. The colour of Jonga variety is

Table 1—Nutritionally valuable indigenous rice varieties

S No Rice varieties Kernel colour Grain size (mm) Nutritional value

1 Bachchakalamdani White 6.5 ++++ 2 Badshahbhog White 5.5 +++++ 3 Baghpanjar Red 5.8 ++++ 4 Barhasal Red 7.0 +++++ 5 Bhama Deep red 6.1 +++++ 6 Bhasar Red 6.7 +++++ 7 Bhojni Red 6.5 ++++ 8 Bonkhy Sali Deep red 6.7 +++++ 9 Chokowa Deep red 6.5 +++++

10 Dahiya Light red 7.0 +++++ 11 Danigora Red 6.3 +++++ 12 Dhuchri Light red 6.6 ++++ 13 Dudhkobi White 6.5 +++ 14 Gopalbhog White 5.7 +++ 15 Hindmauri Red 5.4 ++++ 16 Jaophool White 5.3 +++ 17 Kalamdani Light red 6.8 +++++ 18 Karhani Red 6.0 ++++ 19 Konizoha Red 4.2 +++ 20 Kusumgul Light red 5.5 +++ 21 Jeeraphool White 5.5 +++ 22 Lahi White 6.9 ++++ 23 Madhu Sali Red 5.8 ++++ 24 Muru Deep red 6.0 ++++ 25 Prasadbhog White 6.3 ++++ 26 Punaigora Red 6.1 ++++ 27 Ramdi Red 5.0 +++ 28 Raskadam White 5.1 +++ 29 Silang Light red 4.3 +++ 30 Tilasair Light red 6.8 ++++

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comparatively deeper than Sirhati variety. The variety is in endangered condition because of its very low yield and coarse grain. Traditionally, this variety is given to lactating mother. It is believed that the Laddoo made from roasted rice mixed with sugar, eaten by lactating mother is helpful to produce milk and provide more nutrition to the breast-feeding child. Maharaji variety from Chhattisgarh is used for the same purpose6. The Bora variety of Assam is used for jaundice patient and its starchy water is also given to the very weak patient. Raw rice of Danwar variety of Chhattisgarh is given to the pregnant cow for safe pregnancy, healthy calf and for easily removal of placenta. The green plants of the variety are also given to the cattle for the same case. Another variety, Bhejri of Chhattisgarh is given to lactating mothers. Karhani variety is medicinally famous in both Chhattisgarh and Jharkhand. Tribal communities of Jharkhand, traditionally use this variety to make rice bear locally called Handia. The variety is also used as tonic, in epilepsy and making soot. Karhaini variety is used for curing paralysis in Chhattisgarh6. In Chhattisgarh, Layacha variety is effectively used to cure boil caused on scalpel of the newly born child. The mother of the child eats cooked rice of the

variety, useful to cure the boil of the child who consumes mother milk. Cooked grains of Layacha variety are useful for pregnant women to prevent unborn children from contracting Laicha disease (skin infection). Filtered water of the Gudna rice, soaked in water over night is given to the patient suffering from gastric ailments for three days. Pakheru, Saraiphool, Karia Gora, Dani Gora and Punai Gora varieties are traditionally used as tonic. The boiled rice along with its starchy water and a pinch of salt is given to weak person. Dani Gora variety is used as traditional rice bear and it is also effective in gastric problem.

References 1 www.fao.org 2 Anonymous, High Yielding Rice Varieties of India,

(Directorate of Rice Research, ICAR, Hyderabad), 2000. 3 Grist DH, Nutritional Value of Rice, in Rice, 5th edn,

(Longman, Londan and New York), 1975. 4 Grist DH, Milling and Parboiling, in Rice, 5th edn,

(Longman, Londan and New York), 1975. 5 www.nutri-rice.com 6 Das GK & Oudhia P, Rice as a medicinal plant in

Chhattisgarh, India, NBPGR Newslett, 122, 2000, 46. 7 Jacqueline A & Hart MD, (Department of Internal Medicine,

Newton-Wellesley Hospital, Harvard University), 2001. 8 www.nutri-rice.com

Table 2—Medicinally important indigenous rice varieties

S No Rice varieties Medicinal properties

1 Karanga Cooked grains are useful for dysenteric patient. Karanga rice paste kept in between banana leaves and cooked in steam is also given to the dysenteric patient.

2 Jonga-Sirhatti Jonga-Sirhatti is given to increase lactation and provide more nutrition to the child.

3 Bora Cooked rice water (starchy water) is given to the patient suffering from jaundice, 2-3 times daily for a week.

4 Danwar Dhanwar is given to pregnant cow for safe pregnancy, healthy calf and easily removal of placenta.

5 Karhani Cooked rice is useful in breathing problems and epilepsy. It is used in irritation during urine discharge, yellow urine colour and also used as a tonic. The tribal people use this variety to make traditional drink, Handia. Handia is given to the patient one glass every morning in an empty stomach. Ingredients including seven medicinal plants, cumulatively called Ranu are mixed with Karhani rice for the preparation of Handia. It is also used as Kajal (lamp black/soot). Kajal made from burnt grains ash, mixed with pure ghee and applied on eyelashes is said be effective in cataract.

6 Layacha Cooked rice given to the lactating mother to cure boil caused on the scalpel of the newly born child.

7 Gudna The variety is useful for chronic gastric patient.

8 Pakheru, Saraiphool, Karia Gora, Dani Gora, Punai Gora

These all varieties are given to weak person.