Pazhaya soru(fermented cooked rice) Nutritional Value, Rice's In India, Nutritive Vale, Health Benefits And Medicinal Value Of Coloured Rice

 

 Fig- Fermented Cooked Rice

                                                     

Pazhaya Soru (Overnight soaked cooked rice)

Fermented rice played a big role in the lives of people. The bacteria that grow in the intestines due to this rice safeguard the internal organs and keep them fit and ready. This rice generates and harbors trillions of beneficial bacteria that help digestion and has many disease fighting and immunity developing agents. Brown rice is the best for this as its nutrients are retained intact.

This rice has many health benefits. Next time when you have left over rice at home, do not waste it. Leftover rice is rich in fibre and it helps relieve constipation.

In olden days, farmers and laborers, especially of South East Asia, who did a lot of physical work ate fermented rice for breakfast. Traditionally, it is eaten with a side dish, raw onion or green chili. The rice would ferment by the next morning and is eaten for breakfast.

It has the rare B6 B12 vitamins which are not otherwise easily available in other food supplements. All you have to do is to soak the leftover rice in an earthen clay pot overnight.

Consuming this rice helps quicker digestion and wards off ageing, bone related ailments and muscular pains. After the rice cools down to room temperature, it is soaked fully in water and stored in an earthen clay pot. Fermented rice is called pazhankanji or vellachoru in Malayalam, pazhaya saadam in Tamil and paaniwala chawal in Hindi.
Traditionally rice is cooked in the afternoon and excess water is drained. It gave the energy, the nutrition and the cooling effect that they needed for a full day of manual labor.

This rice is a natural coolant, if taken regularly, it will reduce body heat and will keep you cool. This covered pot with soaked rice is left overnight at regular room temperature. Unfortunately, people moving up the food chain (or wealth chain, rather) looked down on fermented rice as the pauper’s food and ignored the great nutritional value it provides.

Food scientists who researched on the food practices among various regions in the world and concluded that the South Asia’s tradition of consuming the previous day's cooked rice soaked in plain water overnight, in the morning next day, as break-fast, is the best. Some prefer to drain excess water and eat it with yogurt and a slight sprinkle of salt.

The lactic acid bacteria break down the anti-nutritional factors in rice resulting in an improved bioavailability of micro-nutrients and minerals such as iron, potassium and calcium by several thousand percentage points. The rice will ferment by next morning.
Have the rice for the breakfast with raw onions. We list some of the health benefits of leftover rice.

 

Nutritional value of fermented cooked rice

 Soaking is effective in increasing the minerals and vitamins (B 6 and B 12), insoluble fibre and               bioactive components.

This is kept for natural fermentation, where lactic acid bacteria will break down the anti-nutritional factors and enhance the calcium, magnesium, iron content, which increases the beneficiary bacteria that helps in digestion and immunity of other internal organs.

For example, after 12 hours of fermentation of 100 grams of rice, the availability of iron changed from 3.4 mg to 73.91mg (an increase of 2073%).

The lactic acid bacteria break down the anti-nutritional factors in rice resulting in an improved bioavailability of micro-nutrients and minerals such as iron, potassium and calcium by several thousand percentage points.

The bacteria that grow in the intestines due to this rice safeguard the internal organs and keep them fit and ready. Consuming this rice helps quicker digestion and wards off aging, bone-related ailments and muscular pains.

Brown rice or parboiled dark-brown rice (usually preferred in Kerala) is the best for this rather than white rice as the nutrients is retained intact.

The American Nutrition Association has listed these benefits if you stick to the practice of consuming such soaked rice.

💪Consuming this rice as breakfast keeps the body light and also energetic.

💪Beneficial bacteria get produced in abundance for the body.

💪Stomach ailments disappear when this is consumed in the morning as excessive and harmful                    heat retained in the body is neutralized.

💪As this food is fibrous, it removes constipation and also dullness in the body.

💪 Blood pressure is normalized and hypertension subsides appreciably.

💪 Body feels less tired due to this food as a result of which one feels fresh throughout the day.

💪This removes allergy-induced problems and also skin-related ailments.

💪It removes all types of ulcers in the body.

💪 Fresh infections are kept at bay by consuming this rice.

💪It helps in maintaining youthful and radiant look.

💪Consuming this rice takes away your body’s craving for tea or coffee. It is the richest source of fresh      infections are kept at bay due to consuming this rice.

💪It helps in maintaining youthful and radiant look.

 

Different Types of Rice’s in India

Rice is a major cereal crop consumed as a staple food by over half of the world’s population. Consumption of rice is very high in developing countries and nations in Asia. Almost 95% of the rice production is done in Asian countries and about half of the world’s population consumes it. The cultivation of rice ranks third in the production of agricultural commodity next to sugarcane and maize. It is the predominant dietary energy source of 17 countries in Asia and the Pacific, the area for rice cultivation in India comprises about 43,388,000 hectares of land and rice contributes to 780 and 689 kcal/capita/day of the food supply in Asia and India, respectively. Furthermore, India is one of the largest countries in terms of energy consumption from agriculture and rice comprises a major part of it.

 Paddy comes in many different colors, including brown, red, purple and even black. The colorful varieties of rice are considered valuable for their health benefits. The unpolished rice with its bran has high nutrient content than milled or polished white rice. However, rice consumers prefer to consume polished white rice, despite the fact that brown rice contains valuable nutrient content.

 Fig- Different Rice Verities

                                                          

Importance of rice in India

India ranks second in the production of rice in the world next to China, accounting for 22.5% of overall world rice production. Rice is India’s pre-eminent crop and is the staple food of the people of the eastern and southern parts of the country.

 In Tamil Nadu, Kollam, a kind of geometric pattern, is drawn using rice flour at the threshold of the houses by women before sunrise. Rice also plays a vital role in wedding ceremonies in India. Rice also plays a prominent role in cultural celebrations of India, such as the festivals are based on sowing of seeds in the paddy field, transplanting the saplings in the fields, removal of weeds from the fields, harvesting of paddy, thrashing of paddy and storage of paddy. The harvest festivals include Thai Pongal celebrated in the Tamizhian calendar month of Thai (falls in the month of January) in Tamil Nadu;

Rice varieties

Among the 40,000 varieties of rice cultivated worldwide, only two major species are cultivated widely

The Indian rice varieties cultivated widely are Basmati, Joha, Jyothi, Navara, Ponni, Pusa, Sona Masuri, Jaya, Kalajiri (aromatic), Boli, Palakkad Matta, etc. The coloured variety includes Himalayan red rice; Matta rice, Kattamodon, Kairali, Jyothy, Bhadra, Asha, Rakthashali of Kerala; Red Kavuni, Kaivara Samba, Mappillai Samba, Kuruvi Kar, Poongar of Tamil Nadu, etc.

Nutritional information

White rice

Raw, long-grain white rice is a good source of carbohydrates, calcium, iron, thiamine, pantothenic acid, folate and vitamin E when compared with maize, wheat and potatoes. 

It does not contain vitamin C, vitamin A, beta-carotene, lutein and zeaxanthin. It is also notably low in dietary fibre.

Coloured rice

Brown rice retains its bran layer (containing vitamins, minerals and fibre), as this has not been polished more to produce white rice. The coloured rice varieties are either semi-polished or unpolished.

Red-coloured rice varieties are known to be rich in iron and zinc, while black rice varieties are especially high in protein, fat and crude fibre. 

Red and black rice get their colors from anthocyanin pigments, which are known to have free radical scavenging and antioxidant capacities, as well as other health benefits.

Brown rice is highly nutritious. It has low calorie and has a high amount of fibre. Furthermore, it is a good source of magnesium, phosphorus, selenium, thiamine, niacin, vitamin B6 and an excellent source of manganese.

Brown rice and rough rice are rich in vitamins and minerals; this is due to the fact that the vitamins are confined to the bran and husk of the paddy. 

Rice bran and husk contain a higher amount of calcium, zinc and iron.

Rice is rich in glutamic and aspartic acids but has a lower amount of lysine. The antinutritional factors that are concentrated mainly in the bran are phytate, trypsin inhibitors, Oryza cystatin and haemagglutinin-lectin

Protein

Protein is the second major component next to starch; it influences the eating quality and the nutritional quality of rice. In India, the dietary supply of rice per person per day is 207.9 g, this provides about 24.1% of the required dietary protein.

Rice has a well-balanced amino acid profile due to the presence of lysine, in superior content to wheat, corn, millet and sorghum and thus makes the rice protein superior to other cereal grains.

The lysine content of rice protein is between 3.5 and 4.0%, making it the highest among cereal proteins.

 The endosperm protein comprises of 15% albumin (water soluble), globulin (salt soluble), 5–8% prolamin (alcohol soluble), and the rest glutelin (alkali soluble).

The coloured rice has high protein content than polished white rice due to the presence of bran. The Sri Lankan and Chinese varieties have higher protein content than the Indian varieties. Rice bran proteins are rich in albumin than endosperm proteins. The aleurone protein bodies contain 66% albumin, 7% globulin and 27% prolamin and glutelin.

Fat

The fat present in rice is a good source of linoleic acid and other essential fatty acids. The rice does not contain cholesterol.

The lipids or fats in rice are mainly confined to the rice bran (20%, dry basis). It is present as lipid bodies in the aleurone layer and bran.

The core of the lipid bodies is rich in lipids and the major fatty acids are linoleic, oleic and palmitic acids.

Starch lipids present in rice is composed of monoacyl lipids (fatty acids and lysophosphatides) complexed with amylose.

The amount of fat present in various fractions of rice and red rice indicate that red rice varieties from Sri Lanka and India have about 1% fat, while the China red rice has almost doubled this value.

Fibre

The presence of fibre in the diet increases the bulk of faeces, which has a laxative effect in the gut. The fibre content is 0.5–1.0% for well-milled rice.

 Arabinoxylans, along with β-d-glucan, are the major component of soluble dietary fibre in rice. In addition, rhamnose, xylose, mannose, galactose and glucose are also present in soluble dietary fibre.

Insoluble dietary fibre is made up of cellulose, hemicellulose, insoluble β-glucan and arabinoxylans.

However, the quantity and amount of non-starch polysaccharide depend upon the rice cultivar, the degree of milling and water solubility. Among the red rice varieties, Chak-hao amubi (Manipur black rice) has a significantly lower content of crude fibre.

Ash

The variation in ash content of different cultivars of rice may be due to genetic factors or the mineral content of the soil.

The zinc and iron content of red rice is two to three times higher than that of white rice. 

The most common minerals found in rice include calcium, magnesium, iron and zinc.

The proximate composition of rice and its fractions are influenced by the kind of rice and degree of milling, as milling completely or partially removes the bran layer, aleurone layer and embryo. Thus, variation occurs in the nutrition content between the rice fractions of the same rice variety.

The variations can be found in the amount of fats, fibre and minerals present in the grain.

Phytochemical composition

The non-nutritive plant chemicals that have a protective or disease-preventing property are known as phytochemicals.

The phytochemical compounds are mainly accumulated in the pericarp and bran of the rice kernel.

They prevent oxidative damage in foods and also have a wide spectrum of beneficial biological activities.

Phytochemicals present in rice can be divided into the following sub-groups namely carotenoids, phenolics, alkaloids, nitrogen and organo-Sulphur containing compounds.

Phenolic compounds are further sub-grouped as phenolic acids, flavonoids, coumarins and tannins. Anthocyanins, the major pigment responsible for the color of red and black rice, are a kind of flavonoids. 

Mappillai Samba, a kind of red rice from Tamil Nadu, has the highest amount of total polyphenolic compounds and anthocyanin content than the varieties from Sri Lanka, China red rice and Manipur black rice. 

The pigmented cereal grains, such as red and purple/black rice, have phytochemical compounds in higher amounts than non-pigmented varieties. The phytochemicals such as cell wall-bound phenolics and flavonoids are gaining more interest as these compounds can be broken down by digestive enzymes and gut microflora, and as a result, they can be easily absorbed into the body

The coloured rice bran contains anthocyanins that possess inhibition of reductase enzyme and anti-diabetic activities.

The reductase inhibitors possess anti-androgen effects and are used in the treatment of benign prostatic hyperplasia and to lower urinary tract symptoms. β-sitosterol present in Mappillai Samba has a Hypocholesterolemic effect, improves fertility and also heals colon cancer. Furthermore, stigmasterol found in this variety is a precursor in the production of semi-synthetic progesterone.

Garudan Samba contains 9,12-octadecadienoic acid (Z, Z) which has the potential to act as Hypocholesterolemic, anti-arthritic, hepatoprotective, 5-alpha-reductase inhibitor, anti-histaminic, anti-coronary and anti-androgenic effects. In addition to these compounds, it also contains several other bioactive compounds 

3-Cyclohexene-1-methanol and α, α,4-trimethyl- present in red Kavuni possess the anti-microbial activity, and also, 3-hydroxy-4 methoxy benzoic acid is used as a precursor for the synthesis of morphine.

 In addition to these compounds, fatty acid esters and fatty acids such as dodecanoic acid, ethyl ester (lauric acid ester) and octadecanoic acid are present. Among these bioactive compounds, octadecanoic acid and ethyl esters increase low-density lipoprotein (LDL) cholesterol in the human body 

Health benefits

Depending upon the flavor's, culinary needs, availability and its potential health benefits, people choose different varieties of rice.

Rice has the ability to provide fast and instant energy. 

Brown rice and red rice are great sources of fibre, B vitamins, calcium, zinc and iron, manganese, selenium, magnesium and other nutrients.

The red and black rice variety gets its rich color from a group of phytochemicals called anthocyanins, which are also found in deep purple or reddish fruits and vegetables

Diabetes mellitus

Unlike white polished rice, brown rice releases sugars slowly thus helping to stabilize blood sugar in a sustained manner. 

This trait makes it a better option for people who are suffering from diabetes mellitus. Further, studies in Asia have shown a relationship between the consumption of white rice and risk of type 2 diabetes.

 Dietary fibers reduce the absorption of carbohydrates by providing an enclosure to the food, hindering the action of hydrolytic enzymes in the small intestine on food, and increasing the viscosity of food in the intestine.

This plays a vital role in reducing the GI of food thereby preventing the risk of diabetes type 2. Proanthocyanins present in red rice provide protection against type 2 diabetes.

Similarly, anthocyanins present in black rice is said to have a hypoglycemic effect.

Cancer

Brown rice is rich in manganese and selenium, which play a vital role against free radicals, which acts as a major cancer-causing agent. Due to the presence of these elements and high dietary fibre, brown rice is associated with a lowered risk of cancer.

Studies have also correlated the use of whole grains like brown rice with lowered levels of colon cancer. This may be related to its high fibre content, as fibre gets attached to carcinogenic substances and toxins helps to eliminate them from the body, and also keep them away from attaching to the cells in the colon.

Proanthocyanins, present in red rice, modulate the inflammatory response and protect against some cancers. Similarly, anthocyanins which are found abundantly in black rice have anti-carcinogenic properties based on epidemiological and in vivo animal and human-based studies.

Cardiovascular disease

Brown rice may help in lowering the risk of metabolic syndrome, while metabolic syndrome itself is a strong predictor of cardiovascular disease.

Red rice contains magnesium that prevents the risk of hear attacks .

 Various high-fat diet-induced risk factors for cardiovascular disease were ameliorated by anthocyanin-rich extracts from black rice in rat models.

Cholesterol

Brown rice contains naturally occurring bran oil, which helps in reducing LDL forms of cholesterol. 

Intake of black rice has found to eliminate reactive oxygen species (ROS) such as lipid peroxide and superoxide anion radicals and lower cholesterol levels due to the presence of compounds such as anthocyanins, polyphenolic compounds, flavonoids, phytic acid, vitamin E and γ-oryzanol.

Modulation of inflammatory responses by proanthocyanidins in red rice provided protection from cardiovascular disease. Based on these studies, it is evident that whole grains can lower the chances of arterial plaque build-up, thus reducing the chances of developing heart disease.

Hypertension

Both brown and red rice have high magnesium content than white rice. 

Magnesium is an important mineral that plays a vital role in the regulation of blood pressure and sodium balance in the body.

Obesity

Rice varieties such as brown, red and black rice are rich in fibre and have the ability to keep healthy bowel function and metabolic function. 

Anthocyanins present in red rice have properties that can help in weight management.

Allergy

Rice protein is hypoallergenic; products from other plant sources such as soy and peanut and animal sources like eggs and milk are a good source of proteins, yet they may cause allergy when consumed. 

Rice protein provides a solution to this problem because it is hypoallergenic. Furthermore, the anthocyanins present in red rice also have the property to reduce allergy.

Medicinal uses of coloured rice

Among several types of rice, few varieties are used to treat ailments. Every variety of rice is unique in its properties, so the treatment of diseases using rice is not limited to a single variety alone.

Many different varieties of rice are employed in treating ailments because of their different properties and characteristics.

According to practitioners of Ayurveda, rice creates balance to the humours of the body.

👉Rice enriches elements of the body;

👉Strengthens, revitalizes and energizes the body by removing toxic metabolites;

👉Regulates blood pressure; and

👉Prevents skin diseases and premature ageing. 

👉Rakthasali (a kind of red rice) is efficient in subduing disturbed humours of the body and good for fevers and ulcers;

👉Improves eyesight, health, voice and skin health; and

👉Increases fertility.

👉In Ayurveda, Sali, Sash tika and Nivara rice are used to treat bleeding from hemorrhoids' (piles); 

👉Sali rice is used to treat burns and fractures;

 👉Nivara rice is used to treat cervical spondylitis, paralysis, rheumatoid arthritis, neuromuscular disorders, psoriasis, skin lesions, reduce backache, stomach ulcers and snakebite; and 

👉Nivara rice is also used in the preparation of weaning food for underweight babies.

👉Rice water prepared by soaking rice in water or boiling rice in excess water is used to control diseases.

👉In Ayurvedic preparations, rice varieties such as Mahagandhak ras, Kamdudha ras, Sutsekhar ras, Amritanav ras, Swarnmalti ras, Pradraripu ras, Laghumai ras, Dughdavati, Pradaknasak churna, Pushpnag churna, Sangrahat bhasm and Mukta sukti are used to control ailments such as vaginal and seminal discharges, diarrhoea, constipation and dysentery.

👉Red rice varieties are known to be used in the treatment of ailments such as diarrhoea, vomiting, fever, haemorrhage, chest pain, wounds and burns. 

👉Matali and Lal Dhan are used for curing blood pressure and fever in Himachal Pradesh.

👉Another red rice variety called Kafalya from the hills of Himachal Pradesh and Uttar Pradesh is used in treating leucorrhoea and complications from abortion. 

👉Kari Kagga and Atikaya from Karnataka are used for coolness and also as a tonic, whereas Neelam Samba of Tamil Nadu is used for lactating mothers. 

👉Kuruvi Kar is resistant to drought and consumed by the locals for its health benefits. 

Fig- Rice's

                                                                      

👉Raktasali is efficient in subduing deranged humours. It was also regarded as a good treatment for ailments such as fevers and ulcers. It is also believed that it improves eyesight and voice; acts as diuretic, spermatophytic, cosmetic and tonic; and was also antitoxic.  Blood pressure is normalized and hypertension subsides appreciably.
• Body feels less tired due to this food as a result of which one feels fresh throughout the day.
• This removes allergy-induced problems and also skin-related ailments.
• It removes all types of ulcers in the body.
• Fresh infections are kept at bay by consuming this rice.
• It helps in maintaining youthful and radiant look.
Consuming this rice takes away your body’s craving for tea or coffee. It is the richest source of

👉Fresh infections are kept at bay due to consuming this rice.

👉It helps in maintaining youthful and radiant look.