CHAKHAO: SCENTED TRADITIONAL RICE OF MANIPUR (INDIA)

Abstract

Rice (Oryza stiva L.) is the staple food of more than half of world’s population and 90% of rice is produced and consumed in Asia. India is centre of diversity of rice and is home to speciality rice such as Basmati and non-basmati type aromatic landraces. Chakhao landraces are speciality rice of Manipur with good aroma and quality. Chakhao literally means delicious rice and is special to people of Manipur as it is use in religious feasts and social ceremonies to prepare special dishes. Pleasant aroma, nutty flavour, glutinous, soft texture on cooking and colour are some of the important qualities of chakhao. Aroma and colour are two of the most important qualities of black scented Chakhao cultivars. Anthocyanin is the compound responsible for beautiful deep purple or black colour in black Chakhao rice. Because of which black chakhao rice has good antioxidant properties and is one of the healthiest food. The review focuses on the different aspects of studies that have been done so far on Chakhao cultivars such as grain quality, nutritional quality, aroma, agronomy, genetic diversity, social value and potential use in food technology.