Professional Documents
Culture Documents
Survey On Medicinal Props of Indigenous Rice PDF
Survey On Medicinal Props of Indigenous Rice PDF
• A tabulation of 303 names of indigenous paddy varieties wherein we have listed for
each variety the – name, geographical locations, duration, colour, therapeutic value
and the reference number (Doc.3)
• A listing of certain books, articles and series of publications that have been
identified and need to be studied – 79 items listed (Doc.4).
Given below are a few examples that illustrate the kind of properties that are found in the
literature.
1. Bhama – this is a red rice variety from Chhattisgarh and Jharkhand very highly valued
by the Tribals for the stamina that it provides.
2. Bhajly – a variety from Chhattisgarh and Bihar that is given to lactating mothers.
3. Kala jira – from Koraput district of Orissa eaten during the spring time – an aromatic
variety that provides great strength.
4. Lohitaka – a red rice variety with excellent medicinal properties which is good for eye
sight, cooling to the body and a tonic.
• A table containing names of 350 paddy varieties listing for each variety the name,
duration, season and colour, therapeutic value along with the reference. (Doc.2)
These entries include several varieties that are referred to in multiple references. 36
names are referred to in 2 sources, 12 names in 3 sources, 4 names in 4 sources and
1 name is found in 6 sources.
2. Kalanamak – a salt tolerant black variety with a use for skin diseases and blood
pressure. Traditionally consumed by Buddhist monks.
3. Karuthakar – regular consumption cures piles. Also used for control in diabetics.
1. What are the general properties and nutritional and therapeutic qualities of rice in
general that are described in Ayurveda texts.
4. Various parts of paddy plant and their uses including – straw, bran etc.
7. Types of preparations of rice and their qualities – cooked rice, kanji, fermented
preparations etc.
8. Differences in methods of processing – raw rice / parboiled rice, hand pounded rice etc.
3
A draft report was submitted by FRLHT carrying information based on material collected from
texts of Ayurveda as well as Pakasastra. A revised form of this report was submitted which is
given in Annexure – 3 which contains the following information.
• Table – 4 lists the rice varieties mentioned in the Pakasastra texts Bhojana Kutuhalam
• Towards the end there is a set of references after which in the last part is a note on
various texts of Ayurveda that have been surveyed.
2. The utility of each of the above types of rice in various disease conditions is described.
For example, Sali rices are useful in diarrhea, Rakta sali (red variety of Sali) are
valuable in pregnancy etc.
3. The physiological effects of rice varies based on how it is cultivated and stored. For
example, rice grown in dried regions are light to digest while those grown in wet regions
are heavy to digest. Similarly new rice (freshly harvested) is said to be Aphrodisiac
whereas old rice (milled after storing for at least a few months) is said to be light to
digest.
4. Medicinal properties of rice processed in different ways are described. For example,
puffed rice is said to be light to digest and useful in vomiting and diarrhea whereas
boiled rice stimulates the digestive capacity and is wholesome.
4
1. What are the general properties, nutritional and therapeutic qualities of rice in general
that are described in Siddha texts.
4. Various parts of paddy plant and their uses including – straw, bran etc.
7. Types of preparations of rice and their qualities – cooked rice, kanji, fermented
preparations etc.
8. Differences in methods of processing – raw rice / parboiled rice, hand pounded rice etc.
A meeting was held with the CTMR and the first draft of the report was produced and
discussed. Based on the feedback a revised draft has been submitted by them. This
document is reproduced as Annexure – 4 and the contents are summarized under the
following sections.
• A note on the sources of information i.e., the basic texts of Siddha medicine.
• A listing of 32 paddy varieties whose names are found in the Siddha text.
• The major section wherein the list of paddy varieties is given along with the information
regarding each variety as it is found in the Siddha texts – the original Tamil words is
given along with the transliteration in English and a summary translation in Tamil.
5
• In the later part for this report a set of rice based products and dishes are listed (such as
raw rice, parboiled rice, rice flour, puffed rice, etc.) with translations and transliterations
of the material from Siddha texts.
2. The Karunkuruvai variety is dark in colour and used in the treatment of skin diseases
and poisonous stings and bites.
4. Parboiled rice – is obtained by boiling paddy and then drying and milling it – this is
popular in Southern districts of Tamil Nadu and the Kerala State. This is highly
recommended for strength during convalescence from diseases and for children for
healthy growth.
A survey was undertaken with groups and communities of farmers with whom our centre
has been working in various districts of Tamil Nadu. Based on this survey we have
currently collected samples of 40 varieties of paddy that can be subjected to experimental
and laboratory testing. Further, we have information about 15 additional varieties which
we can access if we decide to take up a detailed investigation with any of those varieties.
It was finally decided that eight indigenous paddy varieties would be taken up for study,
namely - Karungkuruvai, Mapillai samba, Kudaivazhai, Kalanamak, Perungkar, Kovuni,
Kullakar and Neelam Samba.
VI. Laboratory Tests – Collaboration with Ethiraj College for Women, Chennai
Based on a preliminary discussion and assessment with various laboratories and academic
institutions it was decided to enter into a collaboration with Ethiraj College for Women in
Chennai. The major considerations were the following –
1. The College has active research departments on the subject of nutrition and also allied
areas such as biochemistry and chemistry.
2. The College offers post graduate courses in these subjects and has a large student body.
6
3. We were able to identify a staff member who was keen and enthusiastic to collaborate
with sufficient technical knowledge.
The study analysed the physioco chemical properties, nutrient value and standardized and
evaluated the acceptability and tested the Glycemic Index of the eight organically grown
traditional / indigenous rice varieties. The varieties were - Karungkuruvai, Mapillai samba,
Kudaivazhai, Kalanamak, Perungkar, Kouni, Kullakar and Neelam Samba. The properties
of these varieties were compared with respect to the modern rice variety White Ponni which
was used as a control.
Study design
The study was carried out in a – “Double Blind” manner. Neither the student volunteers
and researchers nor the investigators knew the identity of the samples. They were provided
a set of 10 samples of which the first sample (CIKS No.1) was White ponni and the other
nine samples (CIKS No. 2 – CIKS No. 10) were coded samples of the eight indigenous
varieties of which one was a replicate.
7
5. To check and compare the glycemic index of organically grown indigenous rice
varieties with white ponni, white bread and glucose as control.
As per the research methodology guidelines, an Ethics committee was formed which
included a nutrition expert, a medical doctor, sociologist and a lawyer as members. The
committee approved the design of the study looking at ethical considerations.
The highlights of the study are provided in the accompanying tables. Some of the key
findings are
1. The variety Karunguruvai which is highly valued by the Siddha physicians has a high
content of protein, fat and phosphorous.
2. The variety Neelam samba has the highest content of Calcium and it is interesting that
this is recommended as the variety of choice for pregnant women and lactating mothers.
3. Kalanamak which has a high amount of potassium is recommended for high blood
pressure.
4. Mappillai samba which is recommended for strength and stamina has the highest
amount of carbohydrates as well as crude fiber.
8
5. In terms of the Glycemic Index (GI) it is seen that all indigenous varieties have a GI
that lower than the modern variety.
6. When the GI of the indigenous variety is compared to the modern variety White Ponni,
on a scale when the GI of White Ponni is 100, it was found that the GI of Kullakar,
Kovuni, Karungkuruvai and Kalanamak are in the range 50-55 while Mapillai Samba
and Kudaivazhai are in the range of 66 - 70.
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List of Annexures
Annexure – I
This section on annotated bibliography is cross referenced with the section (III) on the
Therapeutic Properties of IPVs, which is a database listing all the names and properties
of IPVs and its reference.
1 Hegde S., Yenagi N.B. & Kasturiba B. (2013). Indigenous knowledge of the
traditional and qualified Ayurveda practitioners on the nutritional significance
and use of red rice in medications. Indian Journal of Traditional Knowledge, 12 (3),
506-511.
The article is a report on the findings of a study conducted to document information on
the use of red rice in various medications, therapies and as functional food from the
traditional and qualified practitioners from Dakshina Kannada (Karnataka) and
Kasaragod (Kerala) districts. The basis for this study is that the rural population depend
upon the ethno-medical practitioners for their health and well being. There has been
also a decline in the number of such practitioners and the loss of local traditions and
associated knowledge resulting in poor nutritional status of the vulnerable group. The
authors, through this study, intend to document the ethno medical wisdom, disseminate
and create awareness for its to conservation among the community. This study was
confined to red rice (Rakthashali) which is the native staple food of this region. Citing
other references, the authors have also mentioned the use of Maharaji, Bhejri and
Neelam Sambha IPVs for promoting lactation. The findings of the study are that other
than its properties of increasing milk secretion in lactating mothers, the rice found
application in medications such as allergies, skin ailments, uterus related problems,
nerve disorders, gastro-intestinal problems, liver, kidney disorders, fever and infections
(further details are provided in the Table - IPVs (3) Therapeutic Properties of IPVs).The
article also documents the various preparations from this rice for the purpose of food
and medicines. To counter the loss of nutritional and therapeutic value of the rice due
to milling (polishing), the authors recommend that parboiled rice should be used. An
account (literature survey, citation not provided) of the pharmacological and clinical
trials results/benefits listed in this article were antibacterial, antidiarrheal, antidysentric,
antifungal, antitumor and antihyper cholesterolemic activities. It also stimulates the
protein secretion and has radical scavenging effects.
Note: The articles do not lists the red rice varieties studied/surveyed. Rakthashali could
be a general term for red rice’s in Sanskrit (?).
14
6 Ayyavu (1995). From nasal blocks to broken legs: Tamil way of healing. Homey
Bee 6 (4), 11-12.
The article is the English version from the Tamil version of the Honey Bee “Nam Vazhi
Velanmai”. The author has compiled a list of 17 practices for various treatments. In
passing he mentions a traditional paddy variety that is directly sown.
7 Rahman S., Sharma, M.P. & Sahai S. (2006). Nutritional and medicinal values of
some indigenous rice varieties. IJTK, 5 (4) 454-458.
The article documents the survey results on the nutritional and medicinal values of
indigenous rice varieties from Assam, Bihar, Chhattisgarh and Jharkhand as collected
from the community Though reported that more than 100 varieties were collected, 30
varieties were listed for its nutritional value and another 9 for its medicinal importance.
8 Saikia B., Hui T. & Das A.K. (2007). Ethnobotany of foods and beverages among
the rural farmers of Tai Ahom of North Lakhimpur district, Asom. IJTK, 06 (1)
126-132.
The North Eastern region of India is recognized as the centre of origin of rice germplasm
It is the largest region exceptionally rich in the rice genetic diversity (2045 local rice
cultivars). In the state of Asom (Assam) people from time immemorial have been using
rice as staple food and some of the ethnic group use rice for preparation of alcoholic
beverage. The present paper emphasized on ethnobotany and taxonomy of traditional
rice varieties cultivated among the Tai Ahom of North Lakhimpur district of Asom for
food security. Emphasis is also given on beverage processing techniques using rice
varieties and other plant material used during preparation of rice beer commonly known
as Sajpani (Tai) &, Laopani (Ass.) by the Ahom caste of Asom.
9 local landrace varieties of Ahu (autumn rice) and 8 varieties of Sali (winter rice) are
reported in this paper along with their field characteristics of the variety (duration,
height, number of tillers, grain length, kernel and glume colour, presence of awns and
yield) has also been tabulated.
9 Ranjay K. Singh, Dwivedi, B.S. & Tiwari R. (2010). Learning and testing the
farmers’ knowledge: Conservation of location specific indigenous paddy varieties.
IJTK, 9 (2) 361-365.
The paper presents the findings of the research on the conservation and testing of
nitrogen effect over the location specific indigenous paddy varieties in purposively
selected tribals’ villages from Dindori Developmental Block of Dindori district,
Madhya Pradesh. The results indicate that tribal farmers have developed location
specific knowledge to identify varied micro-farming situations and accordingly they
grow and conserve number of indigenous paddy varieties. Study suggests that instead
of macro, the micro level of planning of research and conservation strategy would be
required for sustaining the biodiversity and related socio-ecological systems.
The study documents the suitability of the soil characteristics to the 16 indigenous paddy
variety from the farmer’s perception. The effect of varying nitrogen application on yield
was also studied.
16
10 Das T & Das AK (2014) Inventory of the traditional rice varieties in farming system
of southern Assam: A case study. IJTK 13 (1) 157-163.
The article lists 18 varieties cultivated by the farmers in Dargakona village in the Barak
Valley, Assam. The farmers have been cultivating these to meet their dietary, cultural
and social requirements. The characteristic properties yield and use value have been
tabulated along with their current cultivation status. These landraces also possess stress
tolerant properties and the authors emphasis that these should be conserved as they
represent important genetic reservoirs with valuable traits and that the farmers should
be provided incentives to encourage and help for in situ conservation. The paper also
explains the role of traditional systems of seed flow and local seed storage systems,
which played an important role in the conservation of the landraces. The need for Field
Gene Bank is also suggested.
11 Usha R., Lakshmi M., Gomathy G., Parimala C. & Raja R. (2012). Quality analysis of
indigenous organic Asian Indian rice variety- Salem samba. IJTK, 11 (1), 114-122.
The report presented the results of the various quality aspects in terms of proximate and
nutrient composition, physical characteristics, milling characteristics and
physicochemical characteristics and cooking quality of organically grown traditional
indigenous rice variety - Salem samba. The finding of the study concludes that the
nutrient content of Salem samba is relatively higher compared to conventional rice
varieties. The rice also contains amylose content which is ideal for cooking. Based on
milling characteristics it was identified that parboiled milling is highly suitable. In terms
of physiochemical characteristics, the indigenous rice variety Salem samba was
identified to have a high intermediate gelatinization temperature and also formed a hard
gel in terms of its gel consistency. The cooking quality was found to be satisfactory and
was identified to have close interrelationship with physicochemical characteristics.
12 Chandramohanan K.T. & Mohanan K.V. (2012). Kaipad rice farming in North
Kerala-An indigenous saline resistant organic farming system. IJTK, 11 (1), 185-
189.
The study documents the field studies carried out in the unique Kaipad wetland system
of rice farming found in the Kannur District of Kerala. Wherein rice is cultivated in the
first crop season in saline wetlands that are subjected to regular tidal action, taking
advantage of the heavy South west monsoon which results in flushing out the salt
content from the farmland.
The methodology followed in the study is to analyse the soil and water quality of the
fields cultivated with the five indigenous paddy varieties which are mainly cultivated
by the farmers. The yield attributing characterless of the crop were also collected. The
study also compares the performance of the released variety (by Kerala Agricultural
University) Ezhome-1 and Ezhome-2, which were found to be better in yield
performance and cooking quality when compared with the local cultivars. The paper
also highlights the threat due to monoculture of prawn farming and makes a case to
conserve the unique ecosystem and its rice varities.
17
16 Dhiman Sen, Arun Bhatt, and Chandan Sourav Kar (2005) Tulaipanji - An
Indigenous Scented Rice Genotype of West Bengal. Asian Agri-History, 9 (2), 153-
156.
This article describes an endemic fine grained and aromatic found in the North and
South Dinajpur District, West Bengal. The article makes a case for its improvement and
conservation.
17 U S Singh, Neelam Singh, H N Singh, O P Singh, and R K Singh (2005)
Rediscovering Scented Rice Cultivar Kalanamak. Asian Agri-History, 9 (3), 211-
219.
The authors give a historic account on the Kalanamak, area of cultivation, its
importance during the British era and subsequent decline. During the study 10
germplasm lines of this variety were collected and they performance mapped. The
report suggests that two of these selected germplasm lines could be popularised
among the farmers for their superior performance.
18 Nene YL (1998) Basmati Rice: A Distinct Variety (Cultivar) of the Indian
Subcontinent. Asian Agri-History, 2 (3), 175-188.
The article builds up a case to show that the term Basmati refers to a cultivar grown in
the area around Punjab, Jammu and Kashmir, Himachal Pradesh, Haryana and Uttar
Pradesh, and that the term is not a generic for scented rices. He also gives an account of
various scented rices that were cultivated and recorded in literature. The names of the
scented rice varieties and regions where cultivated has been recorded in the database.
19 Sathya A (2014) The Art of Naming Traditional Rice Varieties and Landraces by
Ancient Tamils. Asian Agri-History Vol. 18, No. 1, 2014 (5–21).
This article lists 321+ rice varieties that were cultivated in Tamil Nadu. The article
provides the transliterated meanings of the names given to the rice varieties. The criteria
naming of the rice by were on the basis of one or more of its morphological traits,
inflorescence, grain, color, shape, size, appearance, either as an individual trait or in
combination with other characters or names of locations or prominent individuals
among others. The issue also provides a list of generic terms that are added to a variety
in combination of one or two to distinguish them from each other. The author also
relates the practice of naming rices in other parts of India as well other countries. The
article also provides examples of the rice names grouped by colour, grain colour, shape
of whole grain, duration, appearance, named after persons, season, numbers, taste,
places and specific reasons.
Note: For our purpose these have been tabulated and kept separate for later use.
19
44 Formulation of Instant Dosa mix with Indigenous Organic Rice Variety Salem Sambha
by V. Sangeetha (Dissertation submitted as part of M.Sc., Food Technology and
Management Degree, M.O.P. Vaishnav College for Women, Chennai), April 2010.
45 Development of Bakery Products Using Organic Rice Variety Neelam Samba by T.
Lakshmmi Prabha (Dissertation submitted as part of M.Sc., Food Technology and
Management Degree, M.O.P. Vaishnav College for Women, Chennai), April 2010.
46 Effect of Milling and Parboiling on Cooking Characteristics and Sensory Evaluation of
Organic Rice Variety Perungar by M. Aruna (Dissertation submitted as part of M.Sc.,
Food Technology and Management Degree, M.O.P. Vaishnav College for Women,
Chennai), April 2010.
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122. Khujje Early Keshkal Block, Early Resistant to drought and insect pest. Bold, light black seed, dwarf 14
Bastar District, Maturity variety.
Chhattisgarh period
123. Khujje Late Keshkal Block, Late Resistant to water logging and insect pests. Bold, light black seed, tall 14
Bastar District, Maturity variety.
Chhattisgarh period
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First quality of rices (18): Tall habitat of growth, with the ear protruded from the sheath, feathery and dropping and with thin, usually yellow husked grains
Second quality (18): Short habitat of growth, stouter stems with ear not prominent and carried more erect, thick yellow or red husked grain
Third quality (18): With short, strong stems, ear partially enclosed in the sheath and grain husk dark coloured or black
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Annexure – 2
This section on annotated bibliography is cross referenced with the section (III) on the
Therapeutic Properties of IPVs, which is a database listing all the names and properties
of IPVs and its reference.
1 R.Kumaresan. Variety suitable for five times yield in a year- 60 kuruvai
(Aandukku indhu bhogam alli kodukkum aprputha ragam – asathuthu
Arubatham kuruvai)- Pasumai Vikatan, 10th Feb’2009, 45-47.
The traditional variety Kowni nel can be grown in samba season and can grow
up to a height of 5.5 ft. Rice has very pleasant fragrance and good in taste.
The variety can withstand both flood and continuous dew. Even if
submerged in water for days continuously, it can able to withstand it. During
milking stage, the grains looks black in colour, whereas after maturation it
turns into red colour. Rice gives strength to entire body and also suitable for
pregnant women.
Contact person - Ashokan- 94427 24537, Sundaramoorthy- 94884 19394,
Naganancherry Village, Tanjore district
3 Kasi Vembaiyan. Intercropping samba crop with kuruvai crop.
(Samabavuku oodupayiraga kuruvai.. Kaatuyanathodu kootani ppotta
manjal ponni)- Pasumai Vikatan, 25th Feb’2010, 8-10.
The article explains about the traditional variety Kattuyanam that can be
intercropped with kuruvai season variety – Manjal ponni, in order to get
multiple yields from the same area. If one crops fails, the other crop gives
yield.
Contact person - Karikalan- 92456 21018, Thiruthuraipoondi, Thiruvarur
district
69
70
The article narrates the history of rice, its traditional varieties and also the
number of varieties preserved and used in olden days. It also briefs out some
of the ambient conditions necessary for the growth of traditional rice
varieties.
5 K.Ramakrishnan. Excellent yield of traditional variety- Sorna masoori.
(Pattayai kilappum parampariya “Sorna masoori”)– Pasumai Vikatan,
10th Oct’2010, 13-15.
The article briefs out the organic cultivation aspects of the traditional variety –
Sorna masoori which is a very fine variety and can able to withstand
drought and even flood. Plants are very sturdy and is resistance to pest and
disease attack.
Contact person - Krishnan- 93627 79362, Pallakudi village, Tanjore district.
6 N.Swaminathan. Ambai – 16, Nattu samba. (Alli kodukum Ambai-16..
Varumanam perukkum Nattu samba) Pasumai Vikatan, 25th Oct’2010, 24-
26.
The article explains the organic cultivation aspects of two traditional varieties-
Ambai- 16 and Nattu samba.
Contact person- Selvakumar- 94864 72459, Idaiyankulam village,
Kanyakumari district
7 K.Ramakrishnan. Mysore Malli (Manakkum Mysore Malli). Pasumai
Vikatan, 25th Dec’2010, 8-9.
The article briefs out the organic cultivation aspects of the traditional variety –
Mysore malli, which is a fine variety and can able to withstand heavy rain
and cyclone.
Contact person- Nallasivam- 94439 78065, Siramelkudi village, Tanjore district
8 R.Kumaresan. Traditional variety suitable for rainfed farming. (Pasumai
kkaattum Parampariya ragam, maanavariyilum magaththana valarchi.)
Pasumai Vikatan, 10th Dec’2012, 52-56.
The article deals with the proficient growth of three traditional varieties namely,
Mapillai samba, Seeraga samba and Garudan samba even in the drought
conditions, when all the surrounding area crops were dried.
Contact person - Lakshmi Narayanan- 94424 85252, Mupaiyur Village,
Sivagnaga district
9 Kasi.Vembaiyan. More yield from less area by cultivating traditional
variety. (Kuraivana parapilum niraivaana magasool- balae solla vaikum
paarampariyam). Pasumai Vikatan, 10th Jan’2013, 24-26
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71
The article explains the cultivation and therapeutic uses of three traditional
varieties namely- Thanga samba, which improves the texture of human skin
and also potency of male, Mapillai samba that is suitable for younger
generation to increase the general body strength and Kudaivazhai that can
be used for digestion and cures stomach related problems.
Contact person - Sridhar, Vazhaipandhal Village, Thiruvannamalai district
10 K.Ramakrishnan. Five paddy varieties suitable for saline soil. (Asathal
vilaichal tharum indhu ragangal) Pasumai vikatan, 25th Jan’2013, 21-25.
The article explains the cultivation and therapeutic uses of four traditional
varieties namely- Salem sanna- , Mappillai samba that cures mouth and
stomach ulcers, easily digestable and suitable for diabetic patients, Sigappu
kuruvikkar and Sigappu kowni were used for medicinal purpose and are
suitable for saline soil.
Contact person- Subramaniya siva- 77081 57057, Musiri, Trichy district.
11 K.Ramakrishnan. Illuppaipoo samba. (Illuppaipoo samba.. Varatchilum
thembukkaatum Parampariya ragam) Pasumai Vikatan, 10th Feb’2013,
35-37.
The article briefs out the organic cultivation aspects of the traditional variety –
Annanthanur sannam and Muthina sannam, which is a fine variety.
Contact person- Mani-95975 77326, Kuravanodai village, Thiruvannamalai
district
13 Kasi vembaiyan. Kala namak. (Buthar sappitta kala namak.. Aayulai
koottum arputha arisi) Pasumai Vikatan, 25th March’2013, 20-24.
The article explains the cultivation and therapeutic uses of traditional variety
namely- Kala namak which consists of 40 mineral salts. Used for brain
nerve problems, kidney related problems, cancer, skin diseases and blood
pressure. Buddhist monks used to consume this rice and they live for a long
period.Mr. Mani also has the practice of cultivating Karunguruvai a
traditional rice variety.
Contact person- Mani – 96294 66328, Periya kozhappalur Village,
Thiruvannamalai district
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72
The article narrates the organic cultivation aspects of traditional paddy variety-
Mozhi karruppu samba in the drought prone area of Thirunelveli district.
Contact person- Ravi Dhiraviyam- 96006 71858, Kanagasabapathy-95001
44078, Thalarkulam villagem Thirunelveli district
15 N.Swaminathan. Traditional paddy in the backyard ( Purakadayil
parampariya nell). Pasumai Vikatan, 10th July’2013, 21-23.
The article briefly narrates the cultivation and therapeutic properties of sigappu
kaar – that is rich in anthocyanin content and it also helps to develop
immunity in human beings. High content of iron, minerals, vitamin B1,
Thyamin and fibre and hence it can be easily digestible. It also regulates the
blood flow and can be given for diabetic patients.traditional variety and its
importance in curing various human diseases.
Contact person- Thaniga- 94435 59601, Panappakkam village, Thiruvallur
district.
17 S.Rajaselvam. Kitchidi samba. (Gilli adikkum kitchidi samba).Pasumai
Vikatan. 25th June’2012, 17-19.
The article explains the organic cultivation aspects of traditional paddy variety-
Kitchidi samba.
Contact person- Arun- 98653 -19772, Jangaalahalli Village, Bommidi,
Dharmapuri district.
18 Kasi Vembaiyan. Arcot kitchili. (Arparikka vaikkum Arcot kitchili). Pasumai
Vikatan. 25th Jan’2012, 60-63.
The article briefly narrates the cultivation and therapeutic properties of Arcot
kithcili – traditional paddy variety. Its rice intake helps to increase the milk
yield of the lactating mother and also to improve the mothers health after
delivery. If the animals fed with hay of this particular variety, it helps to
increase the immunity power of the animal and also to improve the milk
yield of the livestock.
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73
It deals with the organic cultivation aspects of kamban samba traditional paddy
variety and also its uses in making sweet pongal.
Contact person- Sivaprakasam- 94432 91202, Keezhmungiladi Village,
Chithambaram Taluk, Cuddalore district.
20 K.Ramakrishnan. Sorna masoori. (Pasumayil padithaen, Sorna masoori
vithaithaen). Pasumai Vikatan, 10th Feb’2011, 14-16.
The article explains the organic cultivation aspects of traditional paddy variety-
Sorna masoori.
Contact person- Kannan- 94432 22257, Semmangudi Village, Thanjavur
district.
21 K.Ramakrishnan. Villages cultivating traditional paddy variety. (Acharya
Vellaamai kaatum athisaya gramangal). Pasumai Vikatan, 10th Feb’2011,
62-64.
The article briefly narrates the importance of traditional paddy variety and its
wide spread occurrence in 2 villages of Vedharanyam area of Nagapattinam
district. It also deals with therapeutic properties of few traditional varieties
viz., Sigappu kuruvikkar- which reduces the appetite, Koom vazhai- which
reduces body pains and also helps to reduce the delivery pain for pregnant
women, Kallurundai- which improves the general body strength and
Sigappu kudaivazhai – suitable for diabetic patients.
Contact persons- Ganesan- 94866 13298, Dhanasekaran – 96269 88810,
Rajaraman – 94425 81762, Periyakuthagai and Pushpavanam Villages,
Vedharanyam Taluk, Nagai.
22 Thooran nambi. Sorna masoori. (Jeevamirthathil jilujilukkum sorna
masoori). Pasumai Vikatan, 10th March’2011, 20- 22.
It deals with the zero budget cultivation aspects of traditional paddy variety-
Sorna masoori.
Contact person – Loganathan – 98655 90883, Chinniampalayam Village,
Erode.
23 Kasi Vembaiyan. Kullankkar. (Kuraivillaamal laabam kodukkum
kullankkar nell). Pasumai Vikatan, 25th June’2011, 32-35.
The article explains the organic cultivation aspects of traditional paddy variety-
Kullankkar and various soil fertility management techniques.
Contact person – Ravichandran- 94442 02362, Kattiyampandhal Village,
Kanchipuram district.
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74
It deals with the organic cultivation aspects of Poovan samba traditional paddy
variety and its uses in making murukku and athirasam.
Contact person- Achuthan- 99445 76343, Mukkurumbai Village,
Thiruvannamalai district.
25 P.Vivekandan. Rice variety suitable for diabetic patients. (Sarkkarai
vyathikku etra arisi ragam), Namvazhi Velanmai, July- Dec’1993, issue 2
and 3, Volume 2,PP 10.
The article deals with therapeutic property of Mahadi – traditional paddy variety
grown in Konkan area of Maharashtra. Rice of this variety is suitable for
diabetic patients and it also serves as a nutritious food for work bullock.
Contact person- Rajeev Khedkar, Academy of Development Science, Kashele,
Karjut Taluk, Raigad district, Maharashtra- 410201.
It explains the extent and usage of 14 different traditional paddy varieties viz.,
Kullakkar, Chengalpet sirumani, Mankathai, Pitchavari, Kitchili samba,
Vadan samba, Kadaikaithan, Pisini, Kappakkar, Valsamba/Nellamsamba,
Samba mosanam, Chinna samba, Vaikondan, Sornavari, Sengaru nel.
Contact person – G.Madhavan, Athiseshapuram, Periya Irumbedu post.
A.Damodharan, 28, Vanigar street, Thiruporur;S.G.Narasimhalu Naidu,
Siruthavur post; V.Kalidoss, Vadaporunthavakkam, Siruthavur post;
K.Venkatachalam,1/109, Raja street, Valaiyampattu Village; V.R.Iyappan,
Rediyapatti, Sukkampatty post, Thadikombu.
27. K.Venkatachalam, Traditional paddy varieties. Namvazhi Velanmani, Oct-
Dec’94, issue 3, volume 3, PP 8.
The article explains the cultivation and yield aspects of traditional paddy
variety- vadan samba.
Contact person- K.Venkatachalam, 1/109, Raja street, Valaiyampattu Village,
Chengam post- 606701.
28 V.R.Iyappan, Traditional and Organic practices in Trichy area (Trichi
paguthiyil nilavi varum parambariya matrum iyarkai velanmai
muraigal). Namvazhi Velanmai, Apr-June’97, issue 1, volume 6, PP 16-17.
It deals with the important aspects of 7 traditional paddy varieties- Sadai samba,
Seeraga samba, Kallimadaiyan, Kuthiraival samba, Thanga samba,
Karthigai samba and Kodi vellai.
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75
It gives us the contact details of the person involved in traditional paddy variety
conservation.
Contact person- M.Magarajan, Mupuliyur, Kunnaramanallur,Tenkasi Via,
Nellai district:
Balakrishna gownder, Annupapatty, Athipatti via, Peraiyur Taluk, Madurai
district.
30 Traditional paddy variety for flooded areas. (Marutathampaliyil vellathirku
etra dell sagupadi) Namvazhi Velanmai, April-June’2008, issue 1, volume
17, PP 16-17.
The article briefly explains the wide spread availability of various traditional
paddy varieties and duration of those varieties.
It briefs out the traditional paddy variety – Mappillai samba, which can able to
withstand the flood caused by Nisha cyclone and also about Kaiviraisamba
another traditional paddy variety.
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The article explains the intercropping of traditional paddy varieties like Kaattu
ponni and kudaivazhai in mango and coconut orchards and thereby
increasing the farm income.
It briefs out the availability of 140-150 traditional paddy varieties, that can be
exchanges with farmers on mutually agreed basis of returning double the
quantity of seeds.
The article clearly explains the organic SRI method of rice cultivation
techniques using the traditional paddy variety – Ottu kitchili, by the farmer
who was physically affected by the use of chemical pesticides.
It deals with the farming related work done by Sharadha Ashram, Ulundurpet
and also about their service rendered to the neighbouring farmers in
conserving traditional varieties.
The article explains the organic cultivation aspects of the traditional paddy
variety- Ottadaiyan.
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The articles deals with the nutritional and therapeutic values of various
traditional paddy varieties and its importance.
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The article briefly narrates the cultivation and therapeutic properties of sigappu
kaar – that is rich in anthocyanin content and it also helps to develop
immunity in human beings. High content of iron, minerals, vitamin B1,
Thyamin and fibre and hence it can be easily digestible. It also regulates the
blood flow and can be given for diabetic patients.traditional variety and its
importance in curing various human diseases.
Contact person- Thaniga- 94435 59601, Panappakkam village, Thiruvallur
district.
42 T.Jayakumar. Poonkar. (Poorika vaikum poonkaar). Pasumai Vikatan, 25th
November’2013, 54-58.
The article briefly narrates the organic cultivation aspects of traditional paddy
variety – Poonkaar by the students of Arsha Vidhya mandir school,
Chennai.
Contact person- Arsha Vidhya Mandhir School, 044-223000505, 98405-74244.
Eco-Pro – 0413-2622469.
43 Kasi Vembaiyan. Traditional paddy variety. (Allikodukkum parambariya
ragangal). Pasumai Vikatan, 10th Feb’2014, 36-41.
The article briefly narrates the organic cultivation aspects of 5 traditional paddy
varieties- Athoor kitchili, Salem sanna, Seeraga samba and Mappillai
samba.
Contact person- Arulmozhi, Thirukovilur- 94873-81043.
44K.Mukkandi, Paalsandi paddy variety. Namvazhi Velanmani, Vol 7,Issue 3, Oct-
Dec’98, ,PP 17
The article explains the cultivation and yield aspects of traditional paddy
variety- Paalsandi.
Contact person- K.Mukkandi, S./o Gurusamy, Ucahpatty post, Kappalaur,
Madurai district.
45 Pazhaiya raga vithaigalai paathugapor” . Namvazhi Velanmani, Vol 7, Issue 4,
Jan- Mar’99, , PP 16
The article explains the conservation of two traditional paddy varieties –
Kuzhikulichan and Chittiraikar.
46Kowni arisi”. Namvazhi Velanmani,Vol 8, Issue 4, Jan-Mar’2000,PP 23.
The article explains the cultivation and yield aspects of traditional paddy
variety- Kowni arisi.
Contact person- Nayanar, LAMP trust, Karaiyur post, Thirumayam Taluk,
Pudukottai district.
47Traditional knowledge of Nagapattinam district”. Namvazhi Velanmani,Vol 14,
Issue 4, Jan-Mar’2006,PP 12-13.
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The article explains the general aspects of 8 different traditional paddy varieties.
48Mamarundhagum Parampariya Nel (Traditional Paddy Varieties which are Priceless
Medicinal Material) compiled by Sa. Karikalan (CREATE, Thiruvarur, Tamil
Nadu) 2013. Pages 160.
Contains a collection of information listing various indigenous rice varieties from
Tamil Nadu, Kerala and a few other locations. Has references to farmers / areas
still cultivating the varieties.
80
81
81
82
82
83
c White rice
83
84
342. Isampathiyaan
343. Isarkiniyaan
b 110 days
84
85
358. Kalarpalai
a Cures skin related diseases
85
86
362. Kallundai samba 110 days, Its rice improves general body
Navarai and strength.
late samba,
Grey and
bold rice
363. Kallundaiyan 120 days, Red
and bold rice
364. Kallurundai
a 110 days It improves the general body strength
of human beings
b 150 days, White
rice
365. Kamban samba
A 120 days, samba,
dull white
and fine
b 120 days, ashy
and fine rice
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87
369. Kappakkar
a 120 days
373. Karumodan
374. Karunguruvai
a 110 days, grey Its rice improves body strength. Keep
and medium one part of rice with three parts
rice of water in mud pot for 6 months
and it is used to cure Cholera. It
is consumed with other medicinal
herbs to cure philarisis.
b
375. Karuponn
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88
377. Karuppu Kowni 120 days, Used for curing leg pain. Consuming
porridge of this rice without salt
for one day removes dog bite
poison from human beings
378. Karuppu seeraga samba
88
89
89
90
404. Koothumbai
90
91
416. Kurakodivaalan
91
92
425. Kushiyiladithaan
428. Kuzhivedichan/kuzhiadic
han
/kuzhikulichan
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93
431. Madumuzhungi
434. Mahadi 130 days, Red Suitable for diabetic patients and it
rice also serves as a nutritious food
for work bullock
435. Malaikitchili
439. Manakathai
a 120 days, black
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94
441. Manalvari
445. Manikuruvai
94
95
95
96
462. Mottakuur
96
97
474. Muzhari
481. Neelamsamba/Valsamba
a 180 days, red Highly used for medicinal purpose
and bold rice and it improves immunity power.
Rice can be given to pregnant
mothers in order to gain strength
and it increases lactation. Straw
used for thatched roof making.
b 180 days,
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98
491. Ottadaiyan
a 270 days. Consumption of this rice variety
refreshes the body, maintains the
energy level and also very tasty.
B 270 days, Bold Consumption of this rice variety
refreshes the body, maintains the
energy level and also very tasty.
492. Ottu kitchili
a 115 days, Samba
and Navarai,
Fine
b 115 days
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99
511. Perumkoomvalai 180 days, bold Its rice with curry leaf mixed water is
rice very good to taste
512. Perunel
513. Perunkkaar 140 days, Red Rich in Vitamin B and helps to cure
and bold rice stomach ulcers
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100
515. Pisini
a 120 days
519. Ponmani
521. Poonkaar
a 70 days, grey Helps to strengthen body health, its
and medium porridge can be given for
bold rice pregnant women to make the
delivery comfortable and also to
improve the body health.
b 130-140 days
522. Poonsamba
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101
a 150 days,
Navarai,
White and bold
b 150 days, slight
red and bold
rice
524. Puliyitta sathanan
526. Punnai
101
102
537. Ravanan
538. Rosekaar Slight red and Its rice is very much essential for
bold rice human health.
539. Sadai millagi
102
103
548. Samba
mosanam/Erinel/Madu
muzhungi
A 180 days
b Red rice
550. Sandikaar 140 days, white Used for stimulating sexual feelings.
rice
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104
558. Semmilagi
559. Semmodan
565. Sengkaar
566. Senguruvai
a 120 days,Samba, High fibre content and it has
Red rice medicinal value
b 120 days
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105
105
106
581. Sirumilagi
584. Soorakuruvai
a 130 days, Dark Given as a porridge for pregnant
grey, Bold mothers and also to livestock
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107
c 120 days
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108
c 180 days
d 180 days,
Samba,
White and
fine rice
596. Thavalakannan 120 days
599. Thirikathai
604. Thooyamalli
a 120 days,Samba, High fibre content and it has
White rice medicinal value
b 145 days,
Samba,
White rice
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109
613. Unnukiniyaan
615. Uvarmundan
109
110
b Samba
110
111
111
112
649. Vinvarayan
b 120 days,
653.
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Annexure 3
SURVEY OF LITERATURE FROM AYURVEDIC MEDICAL
TEXTS
AYURVEDIC CLASSIFICATION OF PADDY VARIETIES
In India, rice has enjoyed a unique status since ancient times because of its special
qualities. The great sage Parashara has aptly written in praise of this food grain
“Rice is vitality, rice is vigor too and rice is the means of fulfillment of all ends in
life”. All gods, demons and human beings depend on rice.(Ref: Krishi –Parashara)
Ayurveda identified rice groups according to the growing seasons: transplanted rice
was referred to as Sali (July to November–December); broadcasted rice as Vrihi;
and summer rice maturing in 60 days was called Shashtika. All types of rice –
short, long, white, red, and black rice – are known to possess medicinal
properties.
The data is pooled from ancient texts like Caraka samhita, Susrutasamhita,
Astangasangraha, Astangahridaya, Nighantus (lexicons) and Pakashastras (work
on various aspects of food related to Ayurveda); details of which are given in
appendix 1 (Page no 10-15)
Varieties of Sali were considered sweet in taste, cooling in potency, light in digestion,
and capable of imparting strength (Table 1). They were supposed to subdue pitta,
and slightly increase vata and kapha. Of these, Red Sali (Raktasali) was the most
efficacious in subduing deranged humors. It was considered diuretic,
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invigorating to the eye, cosmetic, tonic, and pleasant. It was good for fever and
ulcers and was antitoxic. Other species of Sali were considered slightly inferior.
The Vrihi varieties were described as sweet and astringent, and hot in potency. They
were supposed to increase the secretions of internal organs, and bring on
constipation of the bowels. The Krishna Vrihi (black) was considered the best
among the Vrihi group.
In various conditions:
Bleeding piles: Sali should be given along
with milk
Piles: Sali should be given along with
goats milk
Ulcers: Should be frequently anointed
with preparation of milk using Sali
Deep burns: Paste of the chaff of Sali
mixed with ghee should be applied
As a component of formulation:
Apatyakarisastikadigutika: Aphrodisiac
Sastikapindasveda: Debilitating neuro
muscular disorders, arthritis
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Purana Sali (old rice-more than a year Ulcers: Mess prepared using Purana Sali
old) added with fats helps in healing ulcers
Diabetes: Is taken as a diet
Intermittent fever, anemia: Is taken as a
diet
In various conditions:
Bleeding in pregnancy: Gruel should be
given made of Shashtika Sali
Piles: Is added with ghee and consumed
along with milk
Diarrhoea: Flour of Sali and Shashtika
added with sugar and honey
Ulcers: Should be frequently anointed
with preparation of milk using Shashtika
Sali
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Rice grown after harvesting Slightly bitter in taste, light to digest, dry,
promotes strength, constipating
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118
Ancient Ayurvedic and agricultural treatises also describe the effect of food/rice
processing on the humanbody. Sometimes a change in property can result from
the manner in which something is processed, for e.g. old rice that is boiled is
light but the same if flattened is rendered heavy.
Saktu (Grains fried in a frying pan and Appetizer, light to digest, cold, sweet,
then pounded in a machine) constipating, wholesome and
strengthening. They also increase semen
levels
Pruthuka (grains that have not burst Heavy to digest, when eaten with milk,
open are threshed till they become they promote growth, is aphrodisiac,
flat in contour) imparts strength and loosen the stools
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Krsara (Rice, its husk intact, is cooked Increases semen quantity, imparts
in water along with addition of salt, strength, is heavy and difficult to digest,
wet ginger and asafoetida. causes constipation and excessive
production of faeces and urine
During the summer season the food intake should be sweet, cold so Sali etc. is
included in the diet.Diet should include old rice, wheat, barley etc. during rainy
season.
Conclusion:
Rice is thestaple food in most of the countries and it is animportant cereal crop that
feeds more than half ofthe world’s population. There is a vast knowledge with
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regard to paddy and its varieties that have medicinal properties and that fit the
description of a health food. There is an urgent need to conserve these varieties
that are fast disappearing under the pressure of high-yielding varieties and other
cash crops. The need of the day is to aggressively market these varieties and
promote them through greater public awareness about their importance,
especially among the younger generation. The promotion and conservation of
this national heritage as a health food is critical in order to stem the onslaught
of lifestyle-related diseases
References:
1. Ksemasarma. 2009. Ksemakutuhalam. Institute of Ayurveda and Integrative
Medicine, Bangalore, India
2. Raghunathasuri. 2012. Bhojanakutuhalam. Institute of Ayurveda and Integrative
Medicine, Bangalore, India
3. Sharma.P.V.2008. CarakaSamhita.ChaukhambhaOrientalia, Varanasi, India
4. Srikantha Murthy, K.R.2008. Susruta Samhita. ChaukhambhaOrientalia,
Varanasi, Uttar Pradesh, India
5. Srikantha Murthy, K.R.2007. AstangaSamgraha of Vagbhata.
ChaukhambhaOrientalia, Varanasi, Uttar Pradesh, India
6. Srikantha Murthy, K.R.2009. Vagbhata’sAstangaHrdayam.
ChaukhambhaOrientalia, Varanasi, Uttar Pradesh, India
7. BrahmasankaraMisra and Rupalalaji Vaisya.2007. Bhavaprakasa. Chaukhambha
Sanskrit Bhawan, Varanasi, Uttar Pradesh, India
8. IndradevaTripathi. Krishnadas Ayurveda Series 5.Rajanighantu.Chowkhambha
Krishnadas Academy, Varanasi, India
9. Ram Prasad VaidyaUpadhyaya. Madanapalanighantu. 1990.
KhemrajKrishnadasPrakashan, Bombay, India
10. Kamat.S.D.2002. Dhanvantari Nighantu. Chaukhamba Sanskrit Pratishthan,
Delhi, India
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Appendix 1.
CARAKA SAMHITA
Is the most ancient, comprehensive and authoritative textbook of Ayurveda. Caraka
Samhita is the original and reference book of holistic ayurvedic medicine. There
are hundreds of books available on ayurvedic medicine in Sanskrit but CS is
considered as the book of internal medicine.
The origin of Caraka Samhita, although placed at 400 B.C.E, is yet a contemporary
treatise of health care. It forms even today the foundation for the medical
practice of five hundred thousand physicians and students of Indian systems of
medicine.
1. General medicine
2. Ear, Nose, Throat and Eye
3. Surgery
4. Toxicology
5. Psychiatry
6. Pediatrics
7. Rejuvenation
8. Sexual health or virility.
The subject matter of Caraka Samhita has been divided into eight sections and 120
chapters.
1. Sutra sthana: The first section is one, which deals with all the basic principles as
the name indicates. This section deals on the basis of pharmacology, food, etc
2. Nidanasthana: This is the section, which deals with the diagnosis of diseases.
This covers the details in causes, premonitory symptoms, main symptoms,
prognosis and probability, and pathogenesis of eight main diseases.
3. Vimanasthana: This section is a conglomeration of subjects. It deals on various
topics such as taste, nourishment, general pathology and medical studies.
4. Sarirasthana: This deals on the world view, general philosophy on the origin of
universe and human body and their interdependence, followed by the anatomy
of human body, embryology, care of the prenatal, delivering, post natal, and the
new born child.
5. Indriyasthana: This deals with the fatal signs acting as the premonitory signs and
symptoms indicating the terminal stages of death.
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6. Chikitsasthana: This section gives details about the treatment aspects of various
diseases including a brief description on the treatment aspects of wounds,
surgical procedures, alcoholism, toxicology, and diseases of head and neck.
7. Kalpasthana: This section deals on the pharmaceutical aspects of drugs involved
in Panchakarma treatment.
8. Siddhi sthana: This section deals further on the general therapy and the
management of diseases arising due to the defects in Panchakarma therapy.
Commentary:
With regard to the importance of the subjects it dealt with Caraka Samhita
attained immense popularity in the later centuries. Various scholars have written
commentaries on Caraka Samhita of which, the only important and the most
discussed commentary available today is that of Cakrapanidatta (11th century
A.C.E). Few of the oldest commentaries are listed below: Sivadasa
(tattavacandrika – 15th A.C.E), Srikrisnabhisak, Gangadhara, Yogendranath,
Bhattarahari Chandra (5th A.C.E), Jejjata, Haricandra, Angiri, Saindhava,
Isvarasena, Srikantha, Patanjali, Baspacandra, Hemacandra, Bhojavrtti,
Vacaspati, Svamikumara, Isanadeva, Bakula.
SUSHRUTA SAMHITA
Sushruta (around 800 BC) was an ancient Indian surgeon and is the author of the
book Sushruta, in which he describes over 300 surgical procedures, 120 surgical
instruments and classifies human surgery in 8 categories. Because of his seminal
and numerous contributions to the science and art of surgery he is also known
by the title "Father of Surgery."
This treatise is the main source of knowledge about surgery in ancient India. Susruta
samhita as we know it now is not in the original form which Sushruta gave it and
which he called. It was first called ShalyaTantra consisting of only 5 divisions i.e.
sutra, nidana, sharira, chikitsa and kalpa. ShalyaTantra was later revised and
supplemented. Later addition of Uttaratantra consisting of 3 divisions called
shalakya, bhutavidya and kaumarabhrtya makes 8 divisions in the present
Susruta Samhita.
Sushruta of Shalakyatantra was a great surgeon teacher of repute and an admirable
author. He made great improvements in the general techniques of surgery and
performed many new and major operations. He taught his students the surgical
techniques first on the dummies and later on the dead bodies. His techniques of
dissection of the human body are unique, practical and revealing of the structure
of the body. His operations of making a new nose or ear lobe of lithotomy of
taking out the dead foetus and abdominal operations are classical marvels.
Of the commentaries on Susruta samhita, the most renowned is that of Dalhana
called Nibandhasamgraha written in the 12th century AD. Another commentary
is by Cakrapanidatta written in the 11th century. It is called Bhanumati and only
a portion of it is available now.
ASTANGA SANGRAHA
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three great masters of Ayurveda. The text can be dated back to 7th Century. A.C.E
(650 A.C. E.)
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animal origin. It serves as a handy reference book for all those involved in
ayurvedic and medicinal plant research.
RAJA NIGHANTU
Raja nighantu is one of the noted lexicons in Dravyaguna. The name Raja nighantu
itself reveals that it is the king of nighantu. Naraharipandita is the author of this
nighantu who is the son of Iswarasuri. There is controversy with regards to time
period of Rajanighantu which ranges between 13th century to 17th century AD. It
is also called as “Abhidanachudamani”, “Dravyabhdanaganasangraha”. He is the
first author to place Dravyaguna ahead among Astangas of Ayurveda. In Raja
nighantu, the concept of coining of synonyms for a particular drug was explained
elaborately. He has given many synonyms than any other author to drugs based
on different criteria like desa, swabhava etc. These synonyms are coined based
on sound scientific principles which help us to gain good knowledge regarding
the etymology, place of origin, the properties or nature of drug etc. These
synonyms give us specific idea about the usefulness of a drug in a particular
disease.
MADANAPALA NIGHANTU
It explains nearly 500 dravyas used in medicine, food and drinks. The detailed
information has been provided with respect to description of the various
elements and products present in the nature like the edible fruits and vegetables,
cereals, meat, different liquids like water, milk and urine with their medicinal
properties. It tells us about the innumerable curative properties which mother
nature has in store and how to use them for the benefit for our health and have
a better life, free from diseases and ailments. The book is divided into thirteen
chapters, each being classified into various categories depending upon
Table of Contents:
1. AbhayadiVarga includes description of 165 drugs
2. SunthyadiVarga 39 drugs
3. KarpuradiVarga 84 aromatic ingredients
4. SuvanadiVarga 44 metals and minerals
5. VatadiVarga 50 ingredients
6. PhalaVarga 56 edible fruits
7. SakaVarga 56 plants used as vegetables
8. PaniyadiVargaliguids like water, milk, alcohol and urine
9. IksukadiVarga sugar-cane, products of sugar-cane juice and honey
10 DhanyaVargacerals, corns and pulses
11. DhanyaktannadiVarga food preparations
12. MamsaVarga birds and animals meat
13. MisrakaVargaanupana (post-prandial drinks) and other regimens
This is one of the finest Materia Medica texts published on Ayurveda. Vaidya Das
provides the reader with adequate information and a deep reflection and the
inside of this great science called Ayurveda.
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Annexure – 4
A detailed analysis of nutrient content of rice suggests that the nutrition value of rice varies
based on a number of factors. It depends on the strain of rice, that is between white, brown,
black, red and purple varieties of rice – each prevalent in different parts of the world. It also
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depends on nutrient quality of the soil rice is grown in, whether and how the rice is polished or
processed, the manner it is enriched, and how it is prepared before consumption.
Protein quality, mineral and vitamin quality, carbohydrate, fibre and fat quality minor nutrients
vary among different varities and the health benefits also vary accordingly. Brilliantly colored
rice strains, such as purple rice, derive their color from anthocyanins and tocols. Scientific
studies suggest that these color pigments have antioxidant properties that may be useful to
human health. In purple rice bran, hydrophilic antioxidants are in greater quantity and have
higher free radical scavenging activity than lipophilic antioxidants. Anthocyanins and γ-tocols
in purple rice are largely located in the inner portion of purple rice bran.
Comparative nutrition studies on red, black and white varieties of rice suggest that
pigments in red and black rice varieties may offer nutritional benefits. Red or black
rice consumption was found to reduce or retard the progression of atherosclerotic
plaque development, induced by dietary cholesterol, in mammals.[2]
Source of Information
The Classical siddha texts contain around 30 traditional varieties of rice which derive their
name on the basis of season, origin, quality, texture, colour, fragrance, size, duration, and
specific location. (Champa, Senkuruvai, karunkuruvai). Earliest documentations on paddy
variety are available in Sangam literature Manimekkalai, (200 BC- 100CE), which mentions a
glittering variety Kandasalli. Ivanam – a popular variety suitable for highlands, Vennel -white
rice were mentioned in Madurai Kanchi aclassical Tamil literature of sangam period. [3]
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The above verses suggest that the Pisanam varieties are countless while champa verities
are ten.
Pazhani Cheppu Pattayam (Copper Inscription), 1528, published by Tamil Nadu State
Archaeology Dept. [3] provides information about a meeting of farmers from all three
kingdoms (Chera, Chola and Pandiya) in which 120 representatives took part discussed
about the traditional history of paddy, (Sen Nel – unique variety of rice) origin and
cultivation techniques such as transplanting of seedlings, management of water,
harvesting, post harvest, that they introduced and practiced. Besides, they discussed
about a construction of a common place for free food supply.The major feature of
the Pattayam is that, it mentions about 100 different varieties of paddy.
(Pattayam Lines 133-151).
There are specific Siddha literatures that elaborate the property of various materials used
as food, medicine or aromatic substances. They contain information not only of herbs
but also of animal products and marine products, water from different source including
different rivers of India. The treatises that provide these details are called Gunapadam;
the Commonest of them is Agathiyar Gunapadam or Gunavagadam. Surprisingly there
are few books of the same titile but they do not give the descriptions and properties of
plants.The Agathiyar gunapadam with description of properties of 815 materials is still
in the form of Palm Manuscript written some 350 years ago, as the day of writing of
that particular copy as mentioned in the end of the manuscript. Possibly this was copied
from an earlier manuscript which origin cannot be traced. This is the only retrievable
treatise available in the name of a Siddhar. The other texts which provide details of
properties of herbs is Pathartha Guna Chintamani, which have similar verses with slight
variations in words used but providing the same meaning as the Agathiyar gunapadam.
The reference to rice and rice based products as a food supplement during treatment,
external applications, processing of other drugs, storing drugs are found spread across
different classical treatise of Agathiyar, Bogar, Theriyar and also in the Sarabendrar
texts of the Marathi rulers of Thanjavur
128
129
129
130
31 Vaalan
32 Vellaimilagu.
The annamazhagi variety of rice is very tasty to eat and is also healthy. It wards off all
diseases and regulates deranged Pitta.
130
131
Illupai poo Champa increases Pitta, causes morbid thirst and also affects vata dosha and
causes head ache.
The soft and tender Irrku Champa has a good look and taste and is liked by all. This is
good for offering prayer and to feed the noble.
Karunkuruvai arici-¸ÕíÌÕ¨Å
A kind of paddy yielding hard round rice, harvested after 200 days from planting. The
one who take food made of this variety of rice gets the muscle strength of a boxer and
this enhances the stamina and physical endurance. They gain great pleasure. The rice
is also tasty.
132
133
Karunkuruvai churanam which contains raw rice, juice of different plants and mercury as
well is used in colic pains, tumors etc. Manakkattai is the name derived from the
woody aroma of this variety and Karunkuruvai suggests that the grain is short and
black in colour.
Kaadai Champa rice provides strength the body and makes the disease fly like Common
Quail (Coturnix coturnix) particularly of the urinary tract like burning micturation.
Kaar arici-¸¡Ã¡¢º¢
Kaararici mandham kanappu udaliR thoolippum
PaaraRiya vaayuvaiyum paNNum- kaaNaerae
Karappaan enbaar porunthir kaayamadhu meththa
Urappaagum endrae urai. [7]
133
134
Kaararici causes indigestion, increases body mass and also causes vaatha diseases and can
also cause allergic skin disease. This is not suitable even for beggers in extreme
poverty.
The name Kalan suggests the duration of the crop. If one consumes the food made of the
KaLan rice at proper times after digestion of the previous meal, it provides enormous
strength and also wards of diseases caused by derangement of Vaatha
KichiliChampa arici-¸¢îº¢Ä¢ºõÀ¡
134
135
If properly cooked Kichili Champa food is consumed it not only improves the physical
strength enables weight gain, but also improves the complexion. This has a pale
orange thin grain with pleasant aroma.
Gundu Champa rice causes indigestion, skin diseases but controls thirst. In general it
suppresses Pitta.
Kundai Champa spreads excema causes indigestion but controls thirst. The grain is stout.
The food made of Kurunjchampa increases Pitta, dermatitis, but controls deranged vaatha
and enhances libido. This is probably a late flowering variety with a short grain.
KaiveeraiChampa provides good strength and nourishes the body and is healthy.The
Name suggests the grain has linear marks like fingers.
136
137
Kodai Champa food regulates all three doshas and therefore all diseases pass off like a
passing cloud. This is paddy crop grown during summer. May be a drought resistant
variety grown even in summer.
KOranChampa- §¸¡ÃýºõÀ¡
137
138
Koran Champa provides a cool feel and controls Pitta, it cures urinary tract diseases and
controls pruritis. The grass is as hard as that of the nut grass
The verse says that it is cultivated in the North and named after Seetha.If one consumes
the Seetha bogam rice every day, it provides strength, complexion and improves
spermatogenesis. It wards of indigestion.
SeeragaChampa- º£Ã¸ºõÀ¡
cheeragachChampa arici thinna suvaiyaagum
PEragaththu vaathamellaam pErunkaaN-vaarulagil
unda udanae pasiuNdaagum poiyallavae
VandaruRai pookuzhalae vaazhththu. [7]
Ceeraga Champa rice is very tasty to eat and it regulates excess vaatha, easy to digest. It
controls flatulence.The grains resembles cumin seeds.
chenjChampa arici-¦ºïîºõÀ¡
138
139
Chensjampa controls excessive appetite, cures itching, pyoderma and wounds and this red
rice is a preferred rice variety for a feast.
The good looking Puzhugu Champa variety is preferred by the farmers because of its
ability to quench thirst and hunger and strengthens the body, removes fatigue and
provides a pleasant feel. This has the aroma of civet.
139
140
MaaNKkathai controls skin diseases, helps in poison bites, heals ulcers if one takes this
variety regularly.This rice has the odour of the pleasant smelling wood.
ManiChampa is an ideal food for diabetic patients, growing children as well as elders. It
is easy to digest.It is round in shape like a bead.
140
141
MalligaiChampa is very tasty to eat, good for nourishment, strength and growth, prevents
dermatitis. Burning sensation of the eyes subsides. This is pure white in colour like
jasmine and has a pleasant aroma.
Milagu Champa improves appetite, regulates thirst, gives a pleasant feel, wards of many
diseases. This is again a bead like rice variety.
141
142
MaichChampa regulates deranged vaatha and Pitta, Cures fever, vomiting, ingested toxins
and removes ageusia, anorexia. This rice dark black in colour like the eyeliner.
142
143
Vaalaanarici - Å¡Ä¡É¡¢º¢
Vaalaanarici suppress anorexia –loss of taste but improves complexion, adds weight. But
in order to get proper nourishment and improve spermatogenesis use judiciously.
Food made of raw rice controls the digestive fire, burning sensation and causes pain while
lifting heavy objects.
143
144
Food made of parboiled rice is ideally suited for children as well as those who suffer from
flatulence, it is also recommended as a food during convalescence period.
Soak boiled rice overnight, grind it the next day and prepare small balls from this.Cook this
with sufficient water in a vessel to a porridge consistency, this should be given to the
patient without adding salt
Boiled rice pongal seasoned with jeera seeds can be given if kaamalai still persists even
after the administration of above pathya.
Old rice- ÀÆÅ¡¢º¢
Old rice is good for both children and elderly; it cools the body and eliminates all
diseases.
Champa paddy, Rhizome of Acorus calamus,Albezzia amara bark are boiled with water,
made into a decoction and given internally for pain around the umbilicus caused by
indigestion.
Karunkuruvai is an ingredient in Milagu ennai applied externally for giddiness, Glucoma,
Fever, Urinary infection and other Pitta manifestation like peripheral neuritis and
arthralgia
Karunkuruvai is an ingredient in Parangipattai pathangam, a drug used in infectious
diseases.
144
145
Rice Products
Rice flour
Externally rice flour is applied for burns and blisters where the flour absorbs water and
cures it. It is even used for prickly heat and venereal ulcers - [9]
Rice flour paste
Paste of the root bark of Azima tetracantha with rice flour sugar and Goat’s milk is given
internally for treatment of Jaundice and anemia
Parboiled rice flour balls rice is used to control, haematuria and spermetorrhoea.-[14]
Cassia auriculata leaves is mixed to kuruvai rice flour and made into a pancake. It should
be consumed without addition of salt for better diabetes control.-[14]
Rice flour of black rice and white rice (Karunkuruvai and Ven kuruvai) is an ingredient in
medicine used in intestinal tuberculosis-[13]
Rice flour of Karunkuruvai rice is used internally and in topical application to treat
carbuncles-[13]
Boiled Rice flour paste is applied on a piece of white cloth and tied on the chest to relieve
cough and chest congestion. This is applied on boils, and abscess, infected lymph
nodes and ulcers. [9]
Rice flour of Karunkuruvai rice is used with medicated oil made of the latex of Indian
caltrops
Arkasheeraadhi thylam- taken internally in a dose equivalent in size of bounduc nut cures
ascites, anemia, gastric ulcer - [8]
The egg of the Lobivanellus goensis – Red wattled lab wing bird is roasted with chanba
rice and used as a preventive measure for exanthematous fever-[10]
145
146
Asristolochia indica, Emblica offinalis, Curcuma longa, Acalypha indica leaves and
Zingibher officinale are ground with boiled rice, made into a paste and applied on
swelling-[14]
Similarly parboiled rice flour is used in a paste indicated in anorectal abscess.-[9]
A poultice is made with flour of parboiled rice and Trichodesma indicum and warmed
with sesame oil and applied in the anal region to arrest bleeding-[12]
Rice flour blended with the Three myrobalans (Kadukai, Nellikai, Thandrikai), Three
pungents (Chukku, Milagu, Thipili), Nutgrass ( Korai kizhangu) root and embelia
(Embelia ribes) and given internally to eliminate intestinal parasite.-[13]
Parched paddy- neRpori-¦¿ü¦À¡¡¢
Sun dried paddy is filled in mud jars and is moistened with hot water. After 2-3 min. the water
is decanted and the jars are kept in an inverted position for 8-10 hours. Next the paddy is
exposed to the sun for a short time and then parched in hot sand as in the preparation of parched
rice. Puffed rice is prepared by throwing pretreated paddy into sand heated to a high
temperature in an iron pan. During parching the grain swell and burst into a soft white product.
The parched grains are sieved to remove sand and winnowed to separate the husk.
Parched paddy controls morbid thirst, indigestion, excess vaatha, anorexia and diarrhoea
Equal part of Parched paddy dry ginger, long pepper, Indian gooseberry are powdered
and mixed with honey or ghee and given as a remedy for cold and cough.
Ulai maanthai churanam – drug for intestinal infection-[13]Thalisathi churanam- For cold-
[13]Varal Gana churanam- fever due to indigestion in children-[13]
Drakshati churanam- Burning sensation and excess Pitta [8]
Lagu elathy churanam- Vomiting, Urinary infection, Pitta diseases-[16]
146
147
The formulation containing parched paddy, green gram, root of Bael and Premna, dry
ginger, cardamom , Indian gooseberry are added to tender coconut water and boiled.
This decoction is useful in gastritis associated with vomiting, fever, giddiness,
confusion, dehydration
A sweet made with unrefined cane sugar and parched paddy controls excess vaatha-Pitta
and also kapha vaatha.
Paalada choornam- which contains parched paddy as an ingredient cures vomiting, cough,
fever and venereal diseases according to Agasthiyar Vaidya Kaaviyam. According to
Agasthiyar Ayulvedham [13] parched paddy is an ingredient in chooranam used in the
combined derangement
Puffed rice
This popular ready-to-eat snack product is obtained by puffing milled parboiled rice. In the
traditional process rice is gently heated on the furnace without sand to reduce the moisture
content slightly. It is then mixed with salt solution and again roasted on furnace in small batches
with sand on a strong fire for a few seconds to produce the expanded rice. Rice expands about
8 times retaining the grain shape.
147
148
The rice is soaked in salt water to increase the moisture to about 20%. The moist rice is
introduced into a hot vessel at about 250-275 for 30-40 seconds. The rice puffs suddenly.
Popped rice
This is yet another traditional value added product prepared from raw paddy. The paddy at a
moisture content of 12-14% is directly roasted in iron pans using sand as a medium at a
temperature of 150-200 . The production of popped rice is comparatively less and the product
is mainly used in religious functions and ceremonies.
Flaking
Flaked rice is another important value added product prepared from paddy. Traditionally, it
is prepared from soaked paddy, after heat treatment and immediate flattening using a flaking
machine (an edge runner).
Flaked rice is made from parboiled rice. Paddy is soaked in water for 2 -3 days to soften the
kernel followed by boiling water for a few minutes and the water is drained off. The paddy is
heated in a shallow earthen vessel or sand in iron pan till the husks break open. It is pounded
by a wooden pestle which flattens the kernel and removes the husk. The husk is separated by
winnowing. Flaked rice is thin and papery and of white colour.
Vaatha with Pitta associated with vomiting. Sarabendra vaidya ratnavali [14] also mentions
parched paddy as an ingredient in medicines used in fever, vomiting and cough.
Paruthividhai choornam and Draakshaadhi choornam are other drugs in which parched
paddy is an ingredient according to Siddha Vaidya Thirattu [8].
Methi seeds, gooseberry seed (nelliparuppu), lesser galangal, long pepper, parched paddy
-Clean and powder equal quantities of the above drugs into a fine powder. Two
pinches of this powder with sugar and ghee controls hiccups.
Flattened rice when consumed with milk and clarified butter increases strength, if taken in
excess cause indigestion but wards of burning sensation and excess thirst.
annam, maa aval- palaapalam «ýÉõ, Á¡ «Åø- ÀÄ¡ÀÄõ-[9]
148
149
If flattened rice is taken with plantain fruit, mangoes and jack fruit it increases strength
and is very pleasant to eat.
Rice vinegar -Anna kaadi is used in cleaning process of iron before it being made into
bhasma or chenduram.-[8]
Rice water – Water used to clean rice used in detoxifying in Aevaatchaaram (Barley
starch) and used in processing Terminalia chebula. Fermented rice water is used in
Abragham –Mica. Mica is soaked in 8 parts of fermented rice water for three days to
detoxify. [10]
Water added to cooked rice and stored overnight consumed with little salt consumed
cools and strengthens the body. It is also used as an adjuvant with Kalingaathi thylam
used in infertility-SVT
Rice wash water is given with sugar and lemon juice cures blood vomiting. [14]
Butter is added to warm cooked rice and soaked in dilute rice vinegar and used for
fomentation over the eyes[17]
Ginger leaves juice with rice vinegar is given internally for body, joint pain and swelling
found in for exanthematous fever. [17]
For Megasamharri ennai, Ratna garba ennai and Vanga uppu mathirai, rice water is the
adjuvant-[16]
The juice extracted from the leaves of Trophis aspera, Boerhavia diffusa,
Justicia tranquebariensis are added to dilute rice vinegar and mixed with powders of
cumin seeds onion flakes, oilcake of Madhuka lattifolia is given in the morning to
induces vomitting and diarrhea as cleansing therapy and to manage exanthematous
fever.[17]
Warm rice washed water is also used after oleation and fomentation in patients suffering
from paralysis and muscle wasting.
149
150
A cloth pouch containing rice is suspended in a vessel containing water and boiled. The
porridge so obtained controls haematuria, fever caused by deranged vaatha, it improves
appetite and builds body mass
150
151
The porridge obtained from the excess water used in cooking rice and decanted provides a
cool feel to the eyes, controls burning sensation in the stomach and regulates excess
Pitta. The boiled rice porridge controls burning micturation.
Porridge made with rice and milk controls excess Pitta and improves spermatogenesis.
Porridge made with parched paddy controls Pitta. And hot porridge arrests diarrhea
and excess thirst.
KoLLukanji-¦¸¡ûٸﺢ
151
152
Porridge made with rice and horsegram reduces excess body weight by reducing appetite,
while for nourishment sesame seed is used in the porridge which also improves semen
and can also be given to elderly.
Porridge with Karunkuruvai rice flour is given for fever in chicken pox- [17]
Porridge made with ragi flour and broken rice is given as a food for patients suffering
from measles
Rice based Food
sORu-§º¡Ú
Good rice maintains a balance of all three humors and is essential for the human being. It
is also a diet during illness if taken with proper vegetables and spices.
If one consumes rice that is not properly cooked it leads to constipation and difficulty in
micturation (oliguria). It also does not get digested even the next day and fail to nourish
the body.
152
153
Over cooked rice is an ideal diet for people with persistent cough, urinary problems and
also corrects indigestion. But can cause nasal obstruction and weakness.
Hot rice -Migusudugai annam- Á¢ÌÍΨ¸ «ýÉõ
Rice that is very hot should not be given to people with elevated Pitta, blood disorders,
morbid thirst and manic illness.
Butter is added to warm cooked rice and soaked in dilute rice vinegar and used for
fomentation over the eyes.
A pouch containing warm cooked champa rice is soaked in castor oil used in a bronze
lamp and used for fomentation over eye and back of the chest to stop hiccough
according to Agasthiyar Vaidya Chintamani.
Warm Rice -Konjam sudugai uLLa annam-¦¸¡ïºõ ÍΨ¸ ¯ûÇ «ýÉõ
aRpa soottannam vaathaathigaLaar peenisaththaal
uRpaviththa nOyai ozhiththudarkku- naRbalaththai
seyyum arusithanaith theerkkum sarVOthamamaam
peiyuvalaikkai maathae PEsu [9]
Cooked rice when it is warm to consume regulates Vaatha, removes nasal obstruction and
strengthens the body and removes anorexia.
153
154
Rice cooked with raw rice may cause flatulence and indigestion in children but it control
excess Pitta and burning micturation.
Food with parboiled rice after removing excess water during cooking is an ideal diet for
persons suffering from diseases caused by deranged vata and is an ideal food for sick
people
Rice with milk controls Pitta and thirst, may cause mild indigestion but promotes
complexion and ideally suited for children.
Cooked rice and cow’s milk is the diet recommended during administration of Rasa
mezhughu – a mercurial drug.
154
155
Ghee rice controls Pitta, removes burning sensation of the eye (Xeropthalmia) and is ideal
diet during convalescence period.
Rice with sesame oil eNNei annam -±ñ¦½ö «ýÉõ
Very nutritious, useful in treating skin diseases due to vata kapha derangement and it is
also a good appetizer
The fermented rice controls excess Pitta and also controls indigestion and vomitting
The rice that is fermented and spoilt causes excess sleep increases all three humors of
Vata, Pitta and Kapha.
Curd rice -Thayir sORu-¾Â¢÷ §º¡Ú
Curd rice controls excess Pitta and improves general health and it is superior.
Rice cooked with meat given strength but is discouraged in non healing ulcers and it
suppress digestion and balance of Pitta and kapha.
Buttermilk and rice –MorsORu-§Á¡÷§º¡Ú
Rice with buttermilk improves appetite, correct anemia, diarrhea due to indigestion and
anasarca. But should not be used when ulcers are present.
Rice cooked the previous day PazhanjsORu- ÀÆï¡Ú
156
157
If one takes the price cooked the previous day and soaked in water it will control the
Pittavata, controls excess hunger and enhance complexion.
Pazhaya saadham with buffalo curd is advised as pathya while administering Virana
sanjeevi thylam.
If one takes the rice cooked the previous day and soaked in buttermilk it controls excess
Pitta but increase kapha and induce sleep.
Travel food with rice -Kattu sORu-¸ðÎ §º¡Ú
During olden times people used to travel by foot or in horses or bullock carts. They used
to carry a specially prepared rice based food for travel. It essentially contains tamarind
and other spices, which can withstand for some days. Travel food with rice causes
abdominal colic, urinary calculi, respiratory illness and cervical lymph node
enlargement. It also causes urinary infection.
Pongal-¦À¡í¸ø
157
158
Pongal is rice and lentil mix cooked with spices, nuts and ghee for a savoury
version,while jaggery and cardamom are added for sweet version.
Pongal made with Champa rice nourishes the body but causes indigestion, flatulence and
body pain.
Sweet pongal corrects anorexia, controls vomiting, brings down elevated Pitta
158
159
Sweet pongal in which rice is cooked in milk along with unrefined cane sugar and
clarified butter increases kapha and vaatha put controls Pitta and has no equivalence
in its pleasant taste.
Pongal with black pepper- MiLagu pongal= Á¢ÇÌ ¦À¡í¸ø
Pongal with black pepper enhances appetite, controls elevated vaatha, increased
abdominal peristalsis and brings a balance of all three humors.
Tamarind rice –PuLisORu- ÒÇ¢§º¡Ú
159
160
Rice with tamarind and mustard controls elevated vaatha and kapha.
Rice flavoured with sesame seeds - eLLu sORu-±ûÙ §º¡Ú
Rice mixed with sesame seeds remove diseases of deranged vaatha and Pitta but increases
kapha, tones the muscles.
Urad dal pongal uzhunhthOthanam¯Ø󧾡¾Éõ
Rice cooked with black gram reduces Pitta but increases kapha with vaatha and
strengthens the body and particularly the hip and lower limbs.
Food made with rice batter
1.Dosais are soft pancakes or crepes cooked with a batter made out of soaked rice and
lentil.
2. Idly: Idlies are steamed rice cakes cooked in molds, with a batter mix of rice and
lentils.
3. Conjee: Conjee is rice porridge with variations of adding plain salt or cumin seeds/
Garlic Pods/ puffed rice/ etc according to ailments.
4. Thenkuzhal: Deep fried savory snack made out of lentil flour which is shaped using a
press.(Thenkuzhal press)
5. Athirasam: Deep fried sweet made out of fermented rice flour and jaggery.
ThOsai
160
161
Thosai prevents elevation of Pitta and also derangement of Pitta with kapha.
Thosai made with asafoetida, curry leaves, ginger and black pepper regulates vaatha, Pitta
and kapha, brings in a balance of the three humors and nourishes all the seven physical
constituents.
The tuber of Colocasia macrorrhiza and raw rice batter is made into a dosai with clarified
butter and taken for 8 days for colic pain.
161
162
Murruku increases kapha along with Pitta and brings down appetite.
162
163
Thengulal increases kapha vaatham and reduce heat and causes indigestion.
Athirasam-«¾¢Ãºõ
Athirasam made with rice flour, ghee and cane sugar increases Pitta and kapha
Paddy is also used in the purification of Abhraka- Mica, before it is made into a Bhasma
Certain medicated oils are stored inside a heap of paddy for a specific period of time
before use. Medicated Ghees and oils used in opthalmic conditions are kept inside a
heap of paddy for a month before use.
• Mahachandanadi thylam
• Mahavilwathy thylam
• Rajanga kombarrakku thylam
• Mahaaswagandhi Bala laksha thylam
• Kumari sanjeevi thylam
• Sridevi ennai
• Jestaraja thylam
• Arakku thylam
• Ulunthu thylam
• Chukku thylam
• Merughu thylam
Arunajadeswara chendooram is also stored in the same way according to
pranarakshmritha sidhu[16]
163
164
This chendooram(1 panavedai- 488 mg), when given with nerporimaavu for 10 days
cures Fever and Vomitting.
Poultice for swelling caused by the ingestion of poison
Pathiyam for karappan and kiranthi in children-[15]
Paasipayaru and arici kanji
Premegha maruthuvam-[11]
KundaiChampa arici-1 part
Kuruvai arici-1 part
Kaalan-1 part
Nathai sathai-1 part
Mix and cook all the above ingredients with water.Consume this daily to get rid of
premegham
References
1. Anonymous, Rice and Human nutrition. Food and Agriculture Organisation 2004.2)
Ling WH, Cheng QX, Ma J, Wang T ,Red and black rice decrease atherosclerotic
plaque formation and increase antioxidant status in rabbits. J.Nutr. 2001 May;
131(5):1421-6
3) Pazhani Cheppu Pattayam (Copper Inscription), 1528, Tamil Nadu State
Archaeology Dept., The Indian Express, Madurai Edition dated 30th Apriland The
Hindu, Coimbatore dated 16th July, 1995. 4 . Mudaliyar, Singaravelu A., Apithana
Cintamani, An encyclopaedia of Tamil Literature, (1931) - Reprinted by Asian
Educational Services, New Delhi (1983)
5 Siddha Maruthuva Thogai agarathi Editor S.Prema, published by Tamil university, First
edition,1989.Texts referred
6. Agathiyar Guna vagadam- Unpublished Palm Manuscript , CTMR Chennai
7. Pathartha Guna Chintamani(thaathu –seeva vargam, mooligai vargam),Author-C.
Kannusamy pillai, year of publication 2011, 2006
8. SVT – Siddha Vaidya Thirattu Editors N. Kuppusamy mudaliar and K.s.
Utthamarayan, Feb 1998
9. Gunapadam Mooligai(1st Part) Editor K.S. Murugesa mudaliar, 1988
10.GT – Gunapadam thathu jeevam( 2nd and 3rd part) Editor R. Thiyagarajan first edition
1952
11. AA – Agathiyar Ayulvedam 1200 Editor S.P.Ramachandran First edition Oct-1999.
12AVC - Agathiyar vaidya Chintamani Venba4000 enum Mani 4000 1st part Editor S
Prema first edition march 1996
13AVV- Agathiyar Vaidya Vallathi -600 editor r. c. Mohan First edition Apr-2001.
1 4 .SVR – Sarabendra Vaidya Ratnavali Editor A. Krisnnasamy matiqrao sahib Dec-
2008
15.SVM – sarabendra Vaidya muraikal- Garbini and balaroga chikitshai editors- K.
Vasudeva sastri and S. Venkatarajan,2006
16.PRS – Prana Rakshamirtha sindhu ennum vaidya rathna sangiragam(1st and 2nd part)
Editor R.C. Mohan first edition 1895
17 .Siddha maruthuvam Editor K.N.Kuppusamy Mudaliar, Published by Tamilnadu
siddha maruthuva vaariyam, first edition 1954
164
165
Annexure – V
165
166
when the extract procedures are used with the same type of equipment and the same
quantity and quality of ingredients” (USDA, 2002).
Nutrient analysis
Nutrient analysis is a chemical analysis of foodstuff with measurement of
energy, carbohydrate, protein and fat.
Glycemic Index
The term Glycemic Index (GI) was firstly introduced by (David et al, 1981). The GI value
of a food is determined by feeding 10 or more healthy people a portion of the food
containing 50 grams of digestible (available) carbohydrate and then measuring the
effect on their blood glucose levels over the next two hours. For each person, the
incremental area under their two-hour blood glucose response (glucose IAUC) for this
food is then measured. On another occasion, the same 10 people consume an equal
carbohydrate portion of glucose sugar (the reference food) and their two-hour blood
glucose response is also measured. A glycemic index value for the test food is then
calculated for each person by dividing their glucose IAUC for the test food by their
glucose IAUC for the reference food. The final GI value for the test food is the average
GI value for the 10 people. Foods with a high GI score contain rapidly digested
carbohydrate, which produces a large rapid rise and fall in the level of blood glucose.
In contrast, foods with a low GI score contain slowly digested carbohydrate, which
produces a gradual, relatively low rise in the level of blood glucose (Wolever, 2004).
166
167
The present study was undertaken to analyze the physicochemical properties, nutrient
analysis, standardize and evaluate the acceptability and also to assess the glycemic
index of indigenous rice varieties. The blood glucose values were measured using
glucometer and the glycemic index of each rice variety was calculated using IAUC
calculation in non-diabetic subjects. The materials and methods of the present study are
discussed under the following headings:
SPECIFIC OBJECTIVES
HYPOTHESES
STUDY METHODOLOGY
STUDY DESIGN
SAMPLE DESIGN
SAMPLE SIZE
CRITERIA FOR SELECTION OF SUBJECTS
INCLUSION CRITERIA
EXCLUSION CRITERIA
DURATION OF THE STUDY
PLACE OF THE STUDY
TOOLS FOR DATA COLLECTION
SCORE CARD
ANALYSIS OF BLOOD SAMPLE
EXPERIMENTAL PROCEDURE
PHASE I: COLLECTION OF SAMPLES
PHASE II: DETERMINATION OF PHYSICOCHEMICAL PROPERTIES
PHASE III: STANDARDIZATION
PHASE IV: NUTRIENT ANALYSIS
PHASE V: ACCEPTABILITY
PHASE VI: GLYCEMIC INDEX
STATISTICAL ANALYSIS
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SPECIFIC OBJECTIVES:
E. To test the physicochemical properties like
Length of the rice (raw and cooked grains)
Water absorption capacity
Raw to cooked quantity ratio
Cooking time
• To standardize the recipe and select the most appropriate for testing the glycemic
index (Upma/Khichidi/Pongal)
• To compare the acceptability of selected recipe (Upma) prepared using indigeneous
rice varieties using a score card in terms of colour, appearance, texture, flavour and
taste and compare it with white ponni.
• To find out the Glycemic index of organically grown indigeneous rice varieties and
then compare it with the reference food value.
METHODOLOGY
Study design
It’s a double blind study design. The samples were coded from CIKS-01 to CIKS 10.
Sample one (CIKS -01) acted as the control which is white ponni. The confidential and
sealed cover having the details of coded samples was given.
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169
Sensory study design was employed to evaluate the quality of indigenous rice varieties
with respect to taste, colour, flavour, texture and appearance.
Pre test and post test experimental design with control group was employed to check the
glycemic index of rice. The fasting and post prandial (1 hrs and 2 hrs) blood glucose
was measured.
SAMPLE DESIGN
Sampling is simply the process of learning about the population on the basis of a sample
drawn from it (Gupta, 2005). A sample design is a definite plan for obtaining a sample
from a given population. It refers to the technique or the procedure the researcher would
adopt in selecting items for the sample (Kothari,2005).
In the present study following two types of sampling were adopted.
Convenience sampling is a sample where the participants are selected, in part or in whole
on the convenience of the researcher that is availability or accessibility. In the present
study convenience sampling design was used for selecting the panel members for
testing the acceptability of rice varieties.
Purposive sampling technique is a type of non – probability sampling, the choice of
sample items depends exclusively on the judgement of the investigator. In the present
study this type of sampling is used for choosing the non diabetic subjects to check
glycemic index of rice( Gupta, 2005).
SAMPLE SIZE
Sample size refers to number of items to be selected from the universe to constitute a
sample. An optimum sample is the one which fulfils the requirements of efficiency,
representativeness, reliability and flexibility (Gupta , 2005).
About 15 samples were selected to evaluate the acceptability of rice in the age group (18-
25 years). Fifteen subjects (18-25years) were selected to evaluate the glycemic index
of organically grown indigeneous rice varieties.
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170
INCLUSION CRITERIA
Willingness of the subjects to participate in the study.
Non – diabetic female subjects within the age group of 18-23 years.
Body Mass Index is in the range of 18.5 – 22.9kg/m2
EXCLUSION CRITERIA
Diabetic subjects.
Pregnant ladies, alcoholic.
Life threatening patient.
If both parent are diabetic
BMI > 23 kg/m2
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EXPERIMENTAL PROCEDURE
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The cooking time, lengths of the rice variety, water absorption capacity and raw to cooked
quantity ratio were analysed. The cooking time varies with the type of rice. Some
variety takes a longer time to cook and some takes a very short time. The water
absorption capacity also differs according to the size of the rice grain variety. Some rice
grains have more surface area, implies a more absorption capacity and vice versa. Rice
grains, when cooked up, increase in their spatial volume (i.e) the space occupied by the
grain when fully cooked. Ultimately, the space occupied by a certain amount of cooked
rice is more when compared to the same amount of raw rice (Procedure is given in
appendix II).
Determination of
Physicochemical
Properties
Cooking
Length of
Water Absorption
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Trial 1
Trial 2 Mean
Trial 3
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174
Estimation of carbohydrate
Nutrient Analysis
174
175
PHASE V: ACCEPTABILITY
The testing instrument for acceptability is the panel of human judges who have been
randomly selected to carry out the sensory evaluation. In order to avoid errors due to
physical, psychological, environment and individual characteristics, a panel of fifteen
young adults were selected randomly between the age group of 18- 23 years from
Department of Nutrition, Ethiraj College for Women, Chennai. Members of the panel
were carefully selected and trained to find out the difference in specific quality of each
product. The samples for tasting were kept separately in each counter and the subjects
were asked to evaluate the acceptability of the product using the given composite score
cards. The panel members were requested to avoid coffee and tea which will interfere
with the correct organoleptic judgment. All the recipes with indigenous rice varieties
were prepared in the Foods Laboratory, Department of Nutrition, Ethiraj College for
Women, Chennai. Three trials were conducted to check the acceptability of the recipes.
The score card was provided for all recipes and the acceptability was performed at 11
am in the morning. They were asked to evaluate the product test acceptability based on
the sensory attributes such as colour and appearance, texture, flavour, taste. Sensory
analysis of the samples was performed based on the above mentioned sensory attributes
on three trials, its mean found and acceptability was calculated.
Accepatbility
For testing each sample 15 subjects were selected. First day the standardized test meal
prepared was given and then after a wash out day, control meal was given.
The blood glucose was assessed using glucometer. After checking the fasting blood glucose
the subjects were given freshly prepared upma with sambar according to the planned
schedule and then the postprandial was assessed in the interval of 1 hr and 2 hrs. The
glycemic index was calculated using IAUC (Incremental area under curve). The
procedure is given in the appendix-IV. The schematic presentation of the study is given
below:
Day 1:
Estimation of fasting serum glucose level using glucometer
Supplementation of the test sample
Estimation of post-prandial serum glucose at 1 and 2 hour
intervals
Day 3:
Estimation of fasting
176 serum glucose level using glucometer
Supplementation of the control sample
Estimation of post-prandial serum glucose at 1 and 2 hour
intervals
177
177
178
178
179
179
180
180
181
Table 1
2 CIKS – 02 Karungkuruvai
4 CIKS – 04 Kudhaivazhai
5 CIKS – 05 Kalanamak
6 CIKS – 06 Perungkar
7 CIKS – 07 Kudhaivazhai
8 CIKS – 08 Kovuni
9 CIKS – 09 Kullakar
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Table 2
PHYSICOCHEMICAL PROPERTIES OF ORGANICALLY GROWN
INDIGENOUS RICE VARIETIES
CIKS Sample Water Cooking Length of Length
Sample absorption time the of
No. capacity (mins) Rice Raw the rice
(ml/100g) (cm) cooked
(cm)
1 White ponni 110 53 0.6 0.6
2 Karungkuruvai 120 52 0.5 0.5
3 Mappilai Samba 110 44 0.5 0.8
4&7 Kudaivazhai 110 40 0.6 0.6
5 Kalanamak 150 36 0.6 0.8
6 Perungkar 50 44 0.6 0.7
8 Kovuni 140 50 0.6 0.6
9 Kullakar 160 35 0.6 0.6
10 Neelam Samba 110 35 0.5 0.6
• The average cooking time for most of the organically grown traditional rice is about
40 minutes
• The average length of most of the raw rice is about 0.5 – 0.6cm
• The average length of cooked rice is about 0.6cm.
• There was not much difference in the average length of the rice after cooking when
compared with raw rice.
• Even though the rice swells after cooking , but not much difference in the lengthwise
expansion.
• The water absorption capacity of kullakar is very high compared to other rice varieties
, but the cooking time is less. This shows the more it absorbs water , the faster t gets
cooked.
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183
183
184
184
185
Rice sample-50g
Onion - 5g
Mustard -2g
Urid dhal -2g
Oil -5ml
Green chilli-1g
Salt – 2g
Curry leaves – 2g
Asofetida -a pinch
Water-200ml
185
186
Table 4
186
187
Table 5
187
188
Table 6
188
189
Table 7
189
190
Table 8
190
191
Table 9
191
192
Table 10
192
193
Table 11
193
194
Table 12
194
195
Table 13
Comparison of mean incremental rise in post prandial blood glucose level ( after 1hr
& 2hr) of consuming test (Karungkuruvai) and control meal (white ponni)
Test Control
Karungkuruvai White Ponni
After 1 hr 15 111.64±11.16 119.72±12.34 4.024**
Karungkuruvai
White ponni
• The mean postprandial blood sugar after consuming the control meal (white
ponni ) was much higher than the test meal, and it was significant at one percent
level.
• Whereas the test mean postprandial blood sugar after consuming the test meal
was higher than control meal , and was significant at five percent level.
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196
Table 14
Comparison of mean incremental rise in post prandial blood glucose level ( after 1hr
& 2hr) of consuming test (Mappilai samba) and control meal (white ponni)
Test Control
Mappilai Samba White Ponni
After 1 hr 15 120.60±11.92 128.16±14.22 2.964 *
Mappilai samba
White ponni
Fig 2 :Mean incremental rise in post prandial blood glucose level ( after
1hr & 2hr) of consuming test (Mappilai samba) and control meal
(white ponni)
• The mean postprandial blood sugar after consuming the control meal (white
ponni ) was much higher than the test meal, and it was significant at five percent
level.
• Whereas the test mean postprandial blood sugar after consuming the test meal
was higher than control meal, but the difference is not statistically significant.
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Table 15
Comparison of mean incremental rise in post prandial blood glucose level ( after 1hr
& 2hr) of consuming test (Kudhaivazhai) and control meal (white ponni)
Test Control
Kudhaivazhai White Ponni
After 1 hr 30 120.32±13.30 125.50±13.85 2.388*
Kudhaivazhai
White ponni
Fig 3:Mean incremental rise in post prandial blood glucose level ( after
1hr & 2hr) of consuming test (Kudhaivazhai) and control meal (white
ponni)
• The mean postprandial blood sugar after one and two hour of consuming the
control meal (white ponni ) was much higher than the test meal.
• After one hour the difference in the incremental area was statistically significant
at five percent, but after two hours the difference is statistically not significant.
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Table 16
Comparison of mean incremental rise in post prandial blood glucose level ( after 1hr
& 2hr) of consuming test (Kalanamak) and control meal (white ponni)
Test Control
Kalanamak White Ponni
After 1 hr 15 109.88±7.51 114.28±11.74 1.375NS
White Ponni
Kalanamak
Fig 4:Mean incremental rise in post prandial blood glucose level ( after
1hr & 2hr) of consuming test (Kalanamak) and control meal (white
ponni)
• The mean incremental rise in postprandial blood sugar was much higher after
one and two hours of consuming control compared to test meal.
• After two hours the difference in incremental rise was statistically significant at
one percent level.
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199
Table 17
Comparison of mean incremental rise in post prandial blood glucose level ( after 1hr
& 2hr) of consuming test (Perungkar)and control meal (white ponni)
Test Control
Perungkar White Ponni
After 1 hr 15 122.86±16.54 123.93±8.48 0.265NS
Perungkar
White ponni
Fig 5 :Mean incremental rise in post prandial blood glucose level ( after
1hr & 2hr) of consuming test (Perungkar) and control meal (white
ponni)
• The mean incremental rise in postprandial blood sugar (After 1hr and 2hr) of
control and test meal was statistically not significant.
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200
Table 18
Comparison of mean incremental rise in post prandial blood glucose level ( after 1hr
& 2hr) of consuming test (Kovuni)and control meal (white ponni)
Test Control
Kovuni White Ponni
After 1 hr 15 115.71±12.16 120.55±12.41 2.650*
Kovuni
White ponni
Fig 6 :Mean incremental rise in post prandial blood glucose level ( after
1hr & 2hr) of consuming test (Kovuni) and control meal (white
ponni)
• There is a significant increase in the post prandial blood sugar after one hour of
consuming control meal compared to the test meal (Kovuni) .
• There is no significant difference in the mean postprandial blood sugar after
two hours of consuming control and test meal.
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201
Table 19
Comparison of mean increamental rise in post prandial blood glucose level ( after
1hr & 2hr) of consuming test (Kullakar)and control meal (white ponni)
Test Control
Kullakar White Ponni
After 1 hr 17 113.46±7.66 120.38±11.46 2.921*
kullakar
White ponni
Fig 7 :Mean incremental rise in post prandial blood glucose level ( after
1hr & 2hr) of consuming test (Kullakar) and control meal (white
ponni)
• The mean incremental rise in post prandial blood sugar of control meal was
higher than test meal and was statistically significant at five percent.
• The control meal after 2 hours of consumption increases the postprandial blood
sugar higher than test (Kullakar) meal, but it is not statistically significant.
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Table 20
Comparison of mean increamental rise in post prandial blood glucose level ( after
1hr & 2hr) of consuming test (Neelam samba)and control meal (white ponni)
Test Control
Neelam Samba White Ponni
After 1 hr 17 129.04±9.54 136.37±19.16 1.657NS
Neelam samba
White ponni
Fig 8 :Mean incremental rise in post prandial blood glucose level ( after
1hr & 2hr) of consuming test (Neelam samba) and control meal
(white ponni)
• The mean incremental post prandial blood sugar after one and two hours of
consuming control meal was high compared to test (Neelam samba), but it is
not statistically significant.
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203
203
204
Table 21
Mean Glycemic index of organically grown indigenous rice variety with White Ponni
as Control
Karungkuruvai 15 68.54±23.52
Kudhaivazhai 30 80.90±22.21
Kalanamak 15 95.45±32.18
Perungkar 15 97.93±33.54
Kovuni 15 75.45±20.03
Kullakar 17 69.44±14.75
• The organicall ygrown traditional rice variety Karungkuruvai and Kullakar had
glycemic index (GI) less than 70.
• Kovuni, Mapillai samba and Neelam samba has
• GI less than 80.
• Kudhaivazhai has a glycemic index of approximately 81.
• Kalanamak and Perungkar has the highest GI of 96 and 98 among all the
traditional varieties.
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Table 22
• The glycemic index (GI) of organically grown rice varieties when bread was taken
as the control is high compared to GI when white ponni was taken as the control.
• The GI is low in all the traditional rice varieties when glucose is taken as the
control and compared with GI having white ponni as the control.
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Table 23
206
207
Table 24
Comparison of mean Glycemic index of organically grown indigenous rice variety
with glucose as the Control
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208
Table 25
Kudhaivazhai 30 0.31±0.22
Kalanamak 15 0.46±0.32
Perungkar 15 0.48±0.34
Kovuni 15 0.25±0.23
Kullakar 17 0.19±0.15
• Most of the samples had similar glycemic load of less than 0.5 by calculation
method.
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SUMMARY
Most of rice varieties analysed needs longer cooking time (>40 minutes) after
soaking for 30 minutes when compared to normal cooking time of rice (app.20
minutes) , this may also be due to hand pounding processing.
Nutrients analysis
Acceptability
The selected rice varieties are much acceptable in terms of colour and flavour when
compared to white ponni.
Glycemic index
CONCLUSION
The selected organically grown indigenous hand pound raw rice like Karungkuruvai,
Mappilai samba, Kudhaivazhai, Kalanamak, Perungkar, Kovuni, Kullakar and Neelam
samba had a significant benefits interms of nutrients and glycemic index. The potential
pigments present in it will contribute to the antioxidant property and the peculiar
flavour adds value to the highly acceptable product.. Let food be the medicine rather
than medicine be the food as this quotes let these traditional rice varieties replace the
modern highly processed polished rice in terms of Nutraceutical properties and
Environmental benefits.
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210
Bibliography
Kothari, 2005, Research methodology ; Methods and Techniques, 2nd revised edition,
New Age International Publishers.
Srilakshmi, 2003, Food Science, New Age International Publishers, 3rd edition, Vol 14,
pp 286.
USDA, 2002, Manual on A Tool Kit for Healthy School Meals:Recipes and Training
Materials, pp. 37.
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APPENDICES
211
212
APPENDIX I
Sample Code:
Taste
Appearanc
e
Flavour
Texture
Colour
Grand Total
Excellent 5
Good 4
Average 3
Fair 2
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213
Poor 1
213
214
Appendix II
PHYSICOCHEMICAL PROPERTIES
Cooking Time
10 g of the sample is soaked in 20 ml of water for 30 minutes. In a vessel, 200 ml of water
is allowed to boil. To this, the soaked rice is added and cooked. The initial and final
time are noted to determine the cooking time.
Length of Rice
The length of the rice grain is measured using a scale in centimetres. The length of raw and
cooked rice grain will be assessed.
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APPENDIX – III
ESTIMATION OF CARBOHYDRATE
Principle
Carbohydrates are first hydrolyzed into simple sugars using dilute hydrochloric
acid. In hot acidic medium glucose is dehydrated to hydroxymethyl furfural. This
compound forms with anthrone, a green colored product with an absorption maximum
at 630 nm.
Materials
1. 2.5 N HCl
2. Anthrone reagent: Dissolve 200 mg anthrone in 100 mL of ice-cold 95% sulphuric acid.
Prepare fresh before use.
3. Standard glucose: Stock—Dissolve 100 mg in 100 mL water. Working standard—10
mL of stock diluted to 100 mL with distilled water. Store refrigerated after adding a
few drops of toluene.
Procedure
About 1g of the sample was taken in a boiling tube and hydrolyzed by keeping
in boiling water bath for three hours with 5 mL of 2.5 N HCl and then cooled to room
temperature. It was then neutralized with solid sodium carbonate until the effervescence
ceased and it was made up to 100 mL. The supernatant was collected from which 0.5
and 1 mL aliquots were taken for analysis. The standards were prepared by taking 0,
0.2, 0.4, 0.6, 0.8 and 1 mL of dextrose and made up to 1 ml using distilled water, to
which 4 mL of anthrone reagent was added. The test tubes were then placed for eight
minutes in a boiling water bath. It was rapidly cooled and absorbance was measured at
630 nm. A standard graph was drawn by plotting concentration of the standard on the
X-axis versus absorbance on the Y-axis. From the graph the amount of carbohydrate
present in the sample tubers was calculated.
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216
0.00 (blank)
0.2
0.4
0.6
0.8
Unknown sample
Reference
216
217
217
218
ESTIMATION OF PROTEIN
The Kjeldahl method is the standard method for protein estimation dating back
to its development in the late 1800’s.The method consists of three basic steps: 1)
digestion of the sample in sulphuric acid with the catalyst which results in the
conversion of nitrogen to ammonia; 2) distillation of the ammonia into a trapping
solution; and 3) quantification of the ammonia by titration with a standard solution.
Reagents
Procedure
About 2g of sample was taken in a dry Kjeldahl flask, 10g of anhydrous sodium
sulphate, 0.5g CuSO4 and 25mL of concentrated H2SO4 were added to the flask and it
was kept for the digestion chamber for 3 hours after complete digestion solution in the
flask was transferred completely to the distillation flask. 60mL of 1:1 NaOH was added
to the flask. 40mL of 0.1N HCl and 1 drop of methyl red were taken in a beaker as a
collecting solution. Distillation was carried out and the condensed sample solution was
collected in the beaker until it reached 150mL. Then the beaker solution and blank
solution was directly titrated with 0.1N NaOH. The end point was noted down.
Calculation
Reference
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ESTIMATION OF FAT
Materials
Procedure
About 2g of the homogenized dry sample was placed into the extraction thimble
and closed with cotton. The thimble was inserted into the Soxhlet extractor and the
spigot for solvent draining was closed. The solvent was filled into the solvent vessel.
The extraction was carried at a temperature of 110-130 ̊ C for 20-30 extraction cycles
(4-6 hours), depending on the nature of the sample and the solvent employed. The
solvent was then drained into a suitable container by opening the spigot on the Soxhlet
extractor. The solvent vessel was heated until all the solvent has been evaporated and
condensed in the Soxhlet extractor. The vessel containing the fat residue was dried to a
constant weight using a drying oven maintained at 105 ̊ C. The vessel was allowed to
cool to room temperature and the weight was noted.
Calculation
F [%] = (( − / ∗
B is the weight of the vessel in grams, containing fat residue after evaporation of the
solvent and
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220
Where
P - Percentage of protein
220
221
SAMPLE PREPARATION
About 5g of sample was weighed and kept for ashing in muffle furnace at 550°C for 5-
6 hours. Then the ash obtained was added with 1 ml of distilled water and 5ml of HCl.
The above mixture was dried using water bath. To the dried sample 5 ml HCl was added
and dried again. After adding 4ml HCl and 1 ml of distilled water, it was warmed in
water bath and filtered using Whatman filter paper in a 100 ml standard flask. The
filtrate was made up to 100 ml using distilled water. Then the aliquots were taken for
calcium, phosphorus and iron analysis.
ESTIMATION OF PHOSPHOROUS
Procedure
Reagents
• 2.5 M H2SO4, 50ml potassium antimony tartrate solution (i.e. prepared by dissolving
1.371 g K(SbO)C4H4O6.0.5 H2O in about 400 ml distilled water and diluting to 500 ml)
and
• 150 ml ammonium molybdate solution (20 g (NH4)6Mo7O6.4H2O in 500 ml of water),
• 300 ml ascorbic acid solution (made by dissolving 5.28 g of ascorbic acid in 300 ml of
H2O).
• The solution is thoroughly shaken and stored in plastic bottles. A fresh mixture is made
on the morning of each lab day.
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Add distilled water to all the analytical solutions (standards and samples) so that
each flask contains roughly 50 ml of solution. Starting with standard 1, add 13 ml of
combined reagent using a 25 ml measuring cylinder . Shake thoroughly and make up to
the mark with distilled water. Treat all the solutions similarly then allow 30 minutes for
colour development. .
Results
0 mg P
0.2 mg P
0.4 mg P
0.6 mg P
0.8 mg P
1 mg P
Unknown sample
ESTIMATION OF IRON
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223
Reagents
Procedure
1. Prepare the following iron calibration solutions by pipetting the indicated amounts of
the iron solution into labeled 50 mL volumetric flasks. The first flask is a blank
containing no iron.
Concentration of Fe Volume to pipet
0.00 mg 0.00 ml
0.05 mg 4 ml
0.10 mg 8 ml
0.15 mg 12 ml
0.20 mg 16 ml
0.25 mg 20.00 ml
2. Pipet 10.00 mL of an unknown sample solution (record the unknown’s number) into a
250 mL volumetric flask and dilute to the mark with distilled water. Invert and shake
the flask several times to mix the solution.
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224
3. Pipet two 25.00 mL aliquots of this solution into two 50 mL volumetric flasks labeled
unknown.
4. Using a 10 mL graduated cylinder, add 4.0 mL of 10% hydroxylamine hydrochloride
solution and 4.0 mL of 0.3% o-phenanthroline solution to each volumetric flask.
5. Swirl and allow the mixture to stand for 10 minutes.
6. Dilute each flask to the mark with distilled water and mix well by inverting and shaking
the capped volumetric flasks several times.
7. Using the spectrophotometer, carefully measure the percent transmittance of the various
solutions in the 50 mL volumetric flasks, including the two unknown solutions. Record
your results in the following table.
SOLUTION ABSORBANCE
0.00 mg Fe (Blank)
0.05 mg Fe
0.10 mg Fe
0.15 mg Fe
0.20 mg Fe
0.25 mg Fe
1. Prepare a plot of absorbance versus concentration of the known solutions (express the
concentration in mg Fe per 50 mL of solution). Draw the best fitting straight line
through the points – this is called the Beer-Lambert Law plot.
2. Place the best Absorbance value of each unknown solution onto this plot and determine
their concentrations.
3. Calculate the amount of iron in the unknown sample. Express this as mg of Fe per litre
of the original unknown solution (mg/L Fe).
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ESTIMATION OF CALCIUM
The reaction between calcium and alizarin (ALZ) was investigated for the
spectrophotometric determination of trace amounts of calcium. The cationic surfactant,
cetyltrimethylammonium bromide (CTAB) was useful to increase the sensitivity. The
beta-correction method was applied for the determination of the properties of the Ca-
ALZ complex instead of ordinary spectrophotometry. Results showed that the complex
formed, expressed as Ca(ALZ)2, has a real molar absorptivity equal to 3.74´103 L mol-
1
cm-1 at 630 nm.
Introduction
Calcium exists extensively in nature. It is one of the elements necessary for the
human body. Therefore, the absorption of calcium from food, drinking water, grain and
so on is necessary to health. The chromogenic reagents, 3-(2-chlorophenylazo)-6-(2-
bromophenylazo)-4,5-dihydroxynaphthalene-2,7-disulfonic acid, ethanedial-bis(4-
hydrobenzoylhydrazone), chloridazon C, rhodamine B and others have been used for
the determination of calcium by spectrophotometry. Alizarin (ALZ) has been found to
sensitively complex calcium at pH 5.2; its structure is given below:
Reagents
Absorption spectra
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buffer solution was prepared with sodium acetate and acetic acid and it was used to
adjust the acidity of the reaction solution. The masking reagent, 20% potassium sodium
tartrate was prepared for masking the other metals ions. All preparations used deionized
water.
Procedure
Results
0 mg Ca
0.2 mg Ca
0.4 mg Ca
0.6 mg Ca
0.8 mg Ca
1 mg Ca
Unknown sample
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APPENDIX – IV
Incremental area under curve (IAUC) for a given time-period can be calculated
as described below in accordance with the method recommended by Wolever
(2004):
7 7 mmol.l-1
Plasma Glucose (mmol.l-1)
6.5 mmol.l-1
5.5 mmol.l-1
5 5 mmol.l-1 A B C D E
4.7 mmol.l-1
4.4 mmol.l-1
4
Baseline 1h 2h 3h 4h 5h
The total IAUC for the above example will be the sum of periods A+B+C+D+E
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228
where t = (start conc. – baseline conc.) / (start conc. – end conc.) x time (min)
= (6.5 – 5) / (6.5 – 4.4) x 60
= 42.9 min
Period D the concentrations both at the start end the end of this period are below
baseline so IAUC = 0 mmol⋅60 min⋅l-1
where t = (end conc. – baseline conc.) / (end conc. – start conc.) x time (min)
= (5.5 – 5) / (5.5 – 4.7) x 60
= 37.5 min
+ 60 mmol⋅60 min⋅l-1
+ 105 mmol⋅60 min⋅l-1
+ 32.2mmol⋅60 min⋅l-1
+ 0 mmol⋅60 min⋅l-1
+ 9.4 mmol⋅60 min⋅l-1
206.6 mmol⋅300 min⋅l-1
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