Published Paper Details:

Nutritionally, red rice is distinguished by its higher antioxidant content, thanks to the anthocyanins in its husk, which offer anti-inflammatory and cardioprotective benefits. Atchaya Ponni rice, on the other hand, is considered beneficial for managing blood sugar levels due to its low glycemic index, making it ideal for individuals with diabetes or those seeking to maintain stable blood sugar levels. However, the processing of these rice varieties must be optimized to retain these nutritional benefits, while also adhering to occupational safety standards to minimize any health risks associated with the production process.This comparative study examines both the nutritional composition of red rice and Atchaya Ponni rice, focusing on the occupational health and safety implications throughout their processing stages. The interior of both red and white rice's is the same colour: white. Compared to white rice, red rice has a content of zinc and iron that is two to three times higher. Atchaya ponni and Red rice were the rice varieties used for the proximate analysis. Compared to atchaya ponni rice, red rice was shown to have higher fibre content. In comparison to red rice, atchaya ponni has the highest protein content. In comparison to Atchaya Ponni rice, red rice has higher levels of moisture, fat, and ash. Red rice was shown to have higher nutritional content levels.