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Studies on Red Pigment and Statin from Native and Fermented Medicinal Rice-Njavara

Deepa, U. (2010) Studies on Red Pigment and Statin from Native and Fermented Medicinal Rice-Njavara. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Njavara is red coloured medicinal rice variety grown mainly in Kerala. This rice variety is bestowed with many medicinal properties according to Indian traditional medicine, Ayurveda. Njavara paddy is yellowish brown in colour like any other rice variety. The dehusked rice is reddish brown in colour. Njavara rice is expensive and costs Rs.80-100/ kg. Njavara rice is not consumed as staple food as it is expensive and also due to limited availability. Njavara rice is used mainly in ayurvedic treatments viz., Njavara kizhi and Njavara teppu. In Njavara kizhi ayurvedic treatment, dehusked red rice of Njavara rice is cooked in milk, cooked rice balls are tied in muslin cloth and dipped in herbal decoction. These Njavara cooked rice balls are messaged on entire body of the patient smeared with medicated oil for 30 to 45 min. This treatment is believed to increase blood circulation, stimulates nerves and gives relief to patients suffering from rheumatoid arthritis, spondylitis, muscle wasting during paralysis and other nerve disorders.
Uncontrolled Keywords: Njavara rice; statin; red coloured medicinal rice; isolation
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Aug 2010 09:23
Last Modified: 28 Dec 2011 10:17
URI: http://ir.cftri.com/id/eprint/9607

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