INTERNATIONAL JOURNAL OF ADVANCE RESEARCH
IN MULTIDISCIPLINARY

Black rice (Oryza sativa L. indica) has emerged as a nutrient-dense and functionally rich grain gaining popularity in the development of health-oriented food products. This review provides a comprehensive overview of black rice with a focus on its nutritional composition, phytochemical profile, functional properties, and potential role in instant food formulations. Black rice is rich in anthocyanins, dietary fibre, essential amino acids, vitamins, and minerals. Black rice is also the good source of antioxidant, anti-inflammatory, and anti-diabetic benefits. Its unique pigment characteristics contributes to its functional efficacy, making it a valuable ingredient in functional food development. The study also explores recent advancements in processing techniques and drying methods that preserve its bioactive components and enhance shelf stability. Special emphasis is placed on the incorporation of black rice in instant food applications such as upma mix, poha mix, and beverage mix. These applications highlight black rice's potential to improve nutritional quality, sensory attributes, and overall consumer acceptability. The current article aims to provide a scientific foundation for further research and industrial adoption of black rice in ready-to-eat and convenience food sectors.