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Pigmented rice has attracted considerable attention due to its nutritional value, which is in large conferred by its abundant content of phenolic compounds, considerable micronutrient concentrations, as well as its higher resistant starch and thereby slower digestibility properties. A wide range of phenolic compounds identified in pigmented rice exhibit biological activities such as antioxidant activity, anti-inflammatory, anticancer, and antidiabetic properties. Post-harvest processes significantly reduce the levels of these phytochemicals, but recent developments in processing methods have allowed greater retention of their contents. Pigmented rice has also been converted to different products for food preservation and to derive functional foods. Profiling a large set of pigmented rice cultivars will thus not only provide new insights into the phytochemical diversity of rice and the genes underlying the vast array of secondary metabolites present in this species but also provide information concerning their nutritional benefits, which will be instrumental in breeding healthier rice. The present review mainly focuses on the nutritional composition of pigmented rice and how it can impact human health alongside the effects of post-harvest processes and product development methods to retain the ambient level of phytochemicals in the final processed form in which it is consumed. [ABSTRACT FROM AUTHOR]

Iron-pan roasting is a common processing technique used in India to produce value-added popped rice. For the first time, traditional landrace genotypes black rice (Chak-hao), red (CRVR 68), Kalanamak, and a high-yielding variety Samba Mahsuri (SM) were extensively examined for the effects of the popping process on their physical and biochemical properties. SM had the highest volume increase and popping percentage, both of which are consumer-preferred attributes for popped products. The Fe content was significantly increased by popping in all genotypes. The Mg content of de-husked Red and Chak-hao did not substantially differ from that of its popped forms. Total starch decreased in popped red and Chak-hao, owing to amylose/amylopectin leaching from the grains. Popped landrace accessions retained most bioactives (∼70%, oryzanol, 14–28% total phenolic content, 48–65% total flavonoid content, and 38% total anthocyanin content) and antioxidant potency, especially in pigmented rice. Interestingly, the popped rice retained total dietary fibre across all genotypes. This work demonstrated that pigmented rice landraces can be transformed into nutraceutically-rich and wholesome, ready-to-eat popped rice product that is consumed as a primary product or as an ingredient to novel functional foods that could optimize human health. • Conventional popping process increased the Fe content in all rice genotypes. • All rice genotypes retained insoluble dietary fibre on popping. • Pigmented popped rice retained high phytochemicals, oryzanol with high antioxidant potency. • Pigmented popped rice might be positioned as delicious, nutritious, and wholesome dietary alternative for improved nutrition. [ABSTRACT FROM AUTHOR]