Effect of Parboiling on the Physicochemical and Phytochemicals Characteristics of Traditional Rice Cultivars

Background: The indigenous rice varieties of India are cultivated and utilized by tribal peoples as well people in the distant regions with traditional culture. main aim research work was to explore inherit beneficial characteristics cultivars over hybrid varieties. Methods: aimed investiagate physicochemical phytochemicals red (Mapillai Samba Karungkuruvai) white (IR 20 Improved White Ponni). different treatments used study were raw (unpolished, polished) parboiled polished). interaction between evaluated using Pearson correlation Principal component analysis. Result: analyzed for all cultivars. It observed that parboiled-unpolished mapillai samba showed highest length, breadth, 1000 grain weight. than rice. total phenolic, flavonoids anthocyanin contents (raw rice-unpolished). Among cultivars, significantly higher antioxidant levels. results suggested these can be incorporated value added products.