In a major leap forward for functional dairy innovation and sustainable nutrition, Prof. Dinesh Chandra Rai, Vice Chancellor of Babasaheb Bhimrao Ambedkar Bihar University (BRABU), has successfully pioneered the integration of Chak-Hao black rice antioxidants into dairy products, potentially transforming the future of public health and value-added dairy products.
Working alongside researchers at Banaras Hindu University (BHU), the initiative extracts anthocyanins—potent antioxidants—from GI-tagged Manipur black rice using eco-friendly methods such as ultrasound-assisted extraction and bead milling. These compounds have been successfully incorporated into low-calorie, gut-friendly dairy products, including ice creams designed to support immunity, blood sugar regulation, and digestive health.
Eco-Friendly Extraction, High Impact Nutrition
Unlike conventional methods that take hours and require chemical solvents, the team’s green extraction techniques yield high concentrations of anthocyanins in just five minutes. This approach not only preserves nutrient integrity but also supports India’s broader goals of environmental sustainability in the food processing sector.
“Our mission was to unlock Chak-Hao’s potential using sustainable, efficient methods,” said Prof Rai, who has published over 18 high-impact research papers in the past year. “This is about marrying traditional crops with modern health demands.”
The study, published in the Journal of Food Safety and Health (Wiley Online Library), was co-authored by Dr Saloni Rai and BHU Professor Dr Raj Kumar Duary. High-resolution mass spectrometry validated the nutritional richness of the Chak-Hao Poireiton strain.
Bridging Farmers and Functional Foods
Beyond science, this breakthrough carries a strong rural-to-urban impact narrative. Chak-Hao, a traditional rice once limited to local use, is now being repositioned as a high-value input in health-driven dairy innovation, potentially creating new income avenues for farmers and nutrient-dense options for urban consumers.
“This is a model of sustainable food systems—benefiting both agriculture and health,” Prof Rai added. “We urge policymakers and the dairy industry to recognize the immense potential of underutilized crops like Chak-Hao.”
Toward Commercialisation and Scale
The BRABU administration, alumni leaders, and food technology experts have hailed this innovation as a significant step in mainstreaming functional dairy. With support from the food industry, the initiative aims to commercialise anthocyanin-enriched dairy and make it accessible in Indian households as a daily health supplement.
The project aligns with current dairy trends that emphasise probiotic-rich, low-sugar, and immune-boosting products, all while supporting local biodiversity and regional agriculture.
