~ 681 ~ International Journal of Research in Agronomy 2024; 7(3): 681-689 E-ISSN: 2618-0618 P-ISSN: 2618-060X © Agronomy www.agronomyjournals.com 2024; 7(3): 681-689 Received: 09-01-2024 Accepted: 13-02-2024 Ashok S Dambale Assistant Professor, Department of Agronomy, Lovely Professional University, Phagwara, Punjab, India J Goswami Professor, Department of Agronomy, Assam Agricultural University, Jorhat, Assam, India KK Sharma Professor, Department of Agronomy, Assam Agricultural University, Jorhat, Assam, India K Kurmi Professor, Department of Agronomy, Assam Agricultural University, Jorhat, Assam, India KN Das Professor, Department of Soil Science, Assam Agricultural University, Jorhat, Assam, India R Das Professor, Department of Crop Physiology, Assam Agricultural University, Jorhat, Assam, India Corresponding Author: Ashok S Dambale Assistant Professor, Department of Agronomy, Lovely Professional University, Phagwara, Punjab, India Qualitative assessment of black rice under an organic ecosystem of Northeast India Ashok S Dambale, J Goswami, KK Sharma, K Kurmi, KN Das and R Das DOI: https://doi.org/10.33545/2618060X.2024.v7.i3i.499 Abstract An agronomic investigation was carried out at Instructional-cum-Research Farm of Assam Agricultural University, Jorhat, Assam, during kharif season of 2019-2020 and 2020-2021 to assess the quality parameters of black rice under organic ecosystem of north east India. The topography of experimental field was uniform and fairly levelled. The farm is located at 26° 47’N latitude and 94° 12’E longitudes at an elevation of about 86.6 m above mean sea level. The experiment was laid out in a Randomized Block Design (RBD) with three replications. The soil of experimental plot was brownish to yellowish brown color with fair drainage and sandy loam in texture with acidic in pH, low in available nitrogen, phosphorous but medium in available potassium. The experimental data recorded during both successive years revealed that there were no significant results observed in relation to length, breadth, L/B ratio, Brown rice recovery (%), Milled rice recovery (%) and Head rice recovery (%) of grain of black rice. However, the results also showed the significant Protein content (7.96 and 7.98%), with application of RDK through azolla incorporation + mustard oil cake @ 20 kg ha -1 ) (T6). Amylose content (6.48 and 6.68%), and micronutrient content i.e. Cu (0.54 and 0.59 mg/100 g), Mn (3.72 and 3.75 mg/100 g), Fe (3.42 and 3.57 mg/100 g), and Zn (5.36 and 5.42 mg/100 g). Were found highest with application of RDK through banana pseudo stem vermicompost + mustard oil cake @ 20 kg ha -1 ) (T8) during 2019-2020 and 2020-2021, respectively. Keywords: Black rice, bio inputs, micronutrients, quality studies, milling quality 1. Introduction More over half of the world's population consumes rice (Oryza sativa L.) as a staple food. With a yield of 117.47 million tons, it is grown across 43.86 million hectares in India (DAC&FW, 2019-20). It has a big impact on the economy of the country. There are various varieties of rice, distinguished by the size, texture, aroma, maturity period, growth conditions, and color (polished, black, red, purple, and brown). The kinds of colored rice are said to have many health advantages. The violet or dark purple hue of black rice (Oryza sativa L. indica) is due to the very high levels of anthocyanin pigments in the aleurone layer compared to white and red rice (Hou et al., 2013) [43] . Black rice, often referred to as "Chakhao" in local dialect and meaning "delicious rice," is mostly grown by Meitei farmers in Manipur. In Manipur, black rice comes in four landrace varieties: Chakhao amubi, Chakhao angouba, Chakhao poireiton, and Chakhao pungdol amubi. Black rice has a low-fat level of 0.07%, a high protein content of 8.16%, and antioxidant activity that is nearly six times higher (Thomas et al., 2013) [44] when compared to other types of rice, is naturally cleaner, gluten-free, and has numerous medical benefits (Jha et al., 2017) [45] . Tryptophan, lysine, and other important amino acids are found in black rice, along with useful lipids, dietary fiber, vitamins B1, B2, and E, folic acid, and phenolic compounds (γ- oryzanols, tocopherols, and tocotrienols). When cooked, it takes on a little sticky texture and tastes mildly nutty. It has little calories and is high in macro and micronutrients including iron, zinc, calcium, phosphorus, and selenium. When compared to other rice varieties growing in northeast India, black rice has a higher protein and nutritional content. Before cooking, it is frequently used with white rice to improve flavor, quality, and palatability. Its higher fiber content makes it harder to digest, requires longer cooking times than white rice, and gives you a rubbery feeling when you chew it.