The Nutritional Value Content of Local Red Rice for the Development of High Nutritional Functional Rice

Red upland rice is one of the numerous native upland rice genotypes, or accessions, with excellent quality and potential yields. Red rice's high nutritional and economic value make it a promising culinary ingredient. Anthocyanins and other nutrients are known to be more abundant in red rice than in white rice. Phenolic compounds with antioxidant properties are called anthocyanins. This is significant because it enhances immunity and overall health. It is essential to choose and test the potential yield of particular genotypes, anthocyanin levels, and conduct proximate analysis in order to develop and release superior varieties of local red upland rice. The long-term objective of the research is to identify potential local upland rice genotypes with high anthocyanin and/or nutritional content that are appropriate for planting in specific areas. Anthocyanin/antioxidant level testing and proximate analysis (such as protein, lipid, fiber, and amylose) were carried out in a laboratory. The results of the study showed that rice genotypes have different functional and nutritional roles. The Moramo genotype is the main source of carbohydrates, the Matebeka and Wakawondu genotypes have the highest potential for antioxidants, and the Warangka genotype is the best source of fiber. The Warangka genotype is the best choice because: 1) it has the highest crude fiber content (7.68%), increasing its potential and efficacy in blood sugar control; 2) it has the lowest carbohydrate content (77.05%), indicating the lowest amount of carbohydrates absorbed per unit mass among all samples; and 3) Its antioxidant activity (3.64%) is still higher than that of the other two samples, and its antioxidant content is sufficient but not the highest.