Comparative Analysis of Proximate Composition, Mineral Content, and Sensory Acceptability of Fried Black Rice and Fried White Rice

This study evaluates the nutritional and sensory attributes of fried black rice in comparison to conventional fried white rice. Proximate analysis revealed that fried black rice had significantly higher levels of moisture (12.02 g), protein (10.03 g), fat (2.99 g), and energy (355.72 Kcal), whereas fried white rice had a higher crude fiber (5.44 g) and carbohydrate content (72.04 g). Mineral analysis showed that fried black rice products were significantly richer in calcium (16.01 mg), phosphorus (163.99 mg), iron (6.20 mg), and zinc (2.16 mg) than the control. Sensory evaluation indicated a marginally higher mean acceptability for fried black rice across all parameters. These findings support the nutritional advantages and consumer acceptability of incorporating black rice into traditional fried rice preparations.