Research Article | Volume 11, Issue 1, January, 2023

Development of Ready-to-Eat functional food prepared from seeded banana Bhimkol (Musa balbisiana Colla) and Black rice (Oryza sativa L.)

Himakshi Baishya Ranjita Goswami Lakhya Jyoti Gogoi   

Open Access   

Published:  Nov 22, 2022

DOI: 10.7324/JABB.2023.110111

The aim of the present study was to develop a ready-to-eat (RTE) functional food prepared from seeded banana Bhimkol (Musa balbisiana Colla) and Black rice (Oryza sativa L.) Pre-cooked black rice flour was used as the base material to develop a solid and functional food. Honey was used as a sweetener due to its low water activity of 0.6, thereby increasing the shelf-life of the product and also due to its health beneficial properties. The compromised optimal conditions obtained for the development of the RTE functional food were: 40% black rice powder, 30% bhimkol powder, 20% milk, and 10% honey. The optimized product shows the final moisture content of 8.65 ± 0.06%, the protein content of 11.48 ± 0.8%, the fat content of 2.13 ± 0.1%, ash content of 1.81 ± 0.3%, the carbohydrate content of 75.93 ± 0.45%, and the total energy of 368.69 kcal/100 g. The shelf-life study was carried out for a period of 6 weeks, which does not show any significant changes in terms of the sensory attributes. However, there is an increase in moisture content of 11.3%, a decrease in TPC, protein, and ash content of 21.5%, 13.4%, and 12%, respectively.

Keyword:     Bhimkol Black rice Functional food Ready-to-eat Total phenol content


Baishya H, Goswami R, Gogoi LJ. Development of Ready-to-Eat functional food prepared from seeded banana Bhimkol (Musa balbisiana Colla) and Black rice (Oryza sativa L.). J App Biol Biotech. 2023;11(1):183-187.

Copyright: Author(s). This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

HTML Full Text

1. Zhaohua H, Peiyou Q, Yan Z, Songhuan C, Guixing R. Identification of anthocyanins isolated from black rice (Oryza sativa L.) and their degradation kinetics. Food Res Int 2013;50:691-7.

2. Saha S, Vijayakumar S, Saha S, Mahapatra A, Kumar RM, Sundaram RM. Black rice cultivation in India prospects and opportunities. Chronicle Bioresource Manag 2022;6:44-8.

3. Tharmabalan TR, Rajeev B, Wan N. Physiochemical properties, proximate composition, and cooking qualities of locally grown and imported rice varieties marketed in Penang, Malaysia. Int Food Res J 2013;20:1345-51.

4. Pankaj J, Arup D, Chandra DS. Optimization of saccharification conditions of black rice (cv. Poireton) using microbial strains through response surface methodology: Optimization of black rice saccharification parameters. J Inst Brewing 2017;123:423-31.

5. Thanuja B, Parimalavalli R. Role of black rice in health and diseases. Int J Health Sci Res 2018;8:241-8.

6. Pratiwi R, Purwestri YA. Black rice as a functional food in Indonesia. Funct Foods Health Dis 2017;7:182-94.

7. Kumari S. Black rice: An emerging "super food". Pantnagar J Res 2020;18:15-8.

8. Upasana S, Kumar GV, Akanksha Y. The traditional and therapeutic use of banana and its plant-based delicacies in ethnic Assamese cuisine and religious rituals from Northeast India. J Ethnic Foods 2020;7:21.

9. Borborah K, Borthakur SK, Tanti B. A new variety of Musa balbisiana Colla from Assam, India. Bangladesh J Plant Taxonomy 2016;23:75-8.

10. Priyanka D, Ramala D, Singha DA, Chandra BR. Studies on

nutritional components, antioxidant activities and microbial load in simple processed product developed from banana (cv. Bhimkol). Asian J Chem 2016;28:47-50.

11. Bikash GM, Indrani C, Kumar SB, Tankeswar N, Swapnil B, Kuntal D, et al. Study of androgenesis in (Musa balbisiana) cv. Bhimkol banana and in-vitro regeneration of haploids using isolated microspore culture. Int J Curr Microbiol Appl Sci 2020;9:2555-65.

12. Anjan B, Deepjyoti KD, Manuj KH, Rupak M, Charu LM. Low-cost healthy extrudates of rice and bhimkol (Musa balbisiana, ABB) formulated through linear programming. J Food Proc Eng 2019;42:e13201.

13. Silberbauer A, Schmid M. Packaging concepts for ready-to-eat food: Recent progress. J Package Technol Res 2017;1:113-26.

14. Garima G, Binod S, Vimal B. A study on consumer perception towards ready-to-eat food with special reference to Pune. Shodh Sarita 2020;28:72-7.

15. AOAC International. Official Methods of Analysis of the AOAC International. The Association. 16th ed. Gaithersburg, MD: AOAC International; 2000.

16. Mahgoub SE. Production and evaluation of weaning foods based on sorghum and legumes. Plants Foods Hum Nutr 1999;54:29-42.

17. Baran DA, Suvendu B. Characterization of the batter and gluten-free cake from extruded red rice flour. LWT Food Sci Technol 2019;102:197-204.

18. Anderson RA, Conway HF, Pfeifer VF, Griffin E. Gelatinization of corn grits by roll and extrusion cooking. Cereal Sci Today 1969;14:4-12.

19. Gibson A, Oluwatooyin O. Determination of the functional and keeping qualities of extruded soy-cocoa and corn starch-based complementary food. Sky J Food Sci 2015;4:30-41.

20. Pilairuk I, Bhesh B. Chemical deterioration and physical instability of food powders. In: Chemical Deterioration and Physical Instability of Food and Beverages. 2010. p. Sawston, United Kingdom: Woodhead Publishing Series in Food Science, Technology and Nutrition; 663-700.

21. Kumar N, Murali RD. Black rice: A novel ingredient in food processing. J Nutr Food Sci 2020;10:771.

22. Sin-Young P, Jong-Wan L, Gye-Woong K, Hack-Youn K. Effect of black rice powder on the quality properties of pork patties. Korean J Food Sci Anim Resources 2017;37:71-8.

23. David WS, Bolini H, Maria A, Maria T, Pedrosa S, Heliyon C. Gluten-free rice and bean biscuit: Characterization of a new food product. Heliyon 2021;7:e05956.

24. Biernacka B, Dziki D, Rozy?o R, Gawlik-Dziki U. Banana powder as an additive to common wheat pasta. Foods 2020;9:53.

25. Ali MA, Hasan SM, Mahomud MS, Sayed MA. Processing and storage of instant cooked rice. Bangladesh Res Publ J 2012;7:300-5.

26. Soobrattee MA, Neergheen VS, Luximon-Ramma A, Aruoma OI, Bahorun T. Phenolics as potential antioxidant therapeutic agents: Mechanism and actions. Mutat Res 2005;579:200-13.

27. Mei D, Yuanyuan D, Lihong D, Yongxuan M, Lei L, Fei H, et al. Effect of storage conditions on phenolic profiles and antioxidant activity of litchi pericarp. Molecules 2018;23:2276.

28. Saeed A, Muhammad R, Anwaar A. Physico-chemical, microbiological and sensory stability of chemically preserved mango pulp. Pak J Bot 2010;42:853-62.

29. Oessoe YY, Maramis R, Warouw OO, Mandey LC. Changes on carbohydrates and protein content in North Sulawesi local rice during storage. IOSR J Environ Sci Toxicol Food Technol 2014;8:16-21.

30. Hurrell RF, Finot PA. Food processing and storage as a determinant of protein and amino acid availability. Exp Suppl 1983;44:135-56.

31. Ismail B. Ash content determination. In: Food Analysis Laboratory Manual: Food Science Text Series. Cham: Springer; 2017. p. 117-9.

32. EI-Kady AA, Abou Khadra SH, Nessreen N Bassuony, Hassan HM. Effect of storage conditions on grain quality characters of some special rice varieties. Egypt J Plant Breed 2013;17:70-84.

Article Metrics

8 Absract views 41 PDF Downloads 49 Total views

Related Search

By author names

Citiaion Alert By Google Scholar