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The purpose of this paper is to review the nutritional composition, phytochemicals and bioactive compounds of black rice such as flavonoids, phenolic compounds and their health benefits. Black rice has also been used in medicine and for curing diabetes, obesity, cardiovascular diseases and cancer. Green technologies such as microwave-assisted extraction, supercritical fluid extraction and pulse electric field assisted extraction are very useful for the extraction of bioactive compounds as these reduce the use of energy and are environmental friendly. Black rice in different forms can be incorporated in various food products such as bakery, dairy and meat products.

Information and data were collected from different sources such as Google Scholar, Research Gate, online journals available at Banaras Hindu University library, Web of Science and Scopus. A database of more than 80 scientific sources from different sources was made as per the headings and subheadings of the paper.

Black rice is a type of rice species (Oryza sativa L.) and very good source of various nutrients and one of the nutritious varieties of rice. It is a good reservoir of essential amino acids such as lysine, tryptophan, minerals including iron, calcium, phosphorus, zinc and selenium; vitamins such as vitamin B1, vitamin B2 and folic acid. Various recent methods of extraction of bioactive compounds from black rice are suggested.

Researchers and scientists have considered black rice as a “Super Food” because of its nutritional profile. Black rice has antioxidant activity, anti-inflammatory activity, anticancer activity, antihyperlipidemia and antihyperglycemia and anti-allergic activity. There is a need to create awareness among the consumers about its nutritional profile and therapeutic properties.

The paper aims to investigate the iron, zinc, carotenoid, vitamin E, anthocyanin, and phenolic contents, antioxidant activity and the effect of the boiling of rice on such parameters.

Iron and zinc content were investigated using atomic absorption spectrometry. Meanwhile, simultaneous extraction and detection methods using high performance liquid chromatography were applied for carotenoids, tocopherol, and tocotrienol analyses. For anthocyanin and phenolic determination, pH differential method and Folin Ciocalteu method were used, respectively. Antioxidant activity of samples was examined using ferric reducing antioxidant power (FRAP) and superoxide radical scavenging methods.

The n790 cultivar has a higher iron, zinc γ tocopherol (1,869.64 mg/kg), α tocopherol (1,883.97 mg/kg), anthocyanin (205.54 mg cyanidin 3 glucoside equivalent/100 g dry matter), and phenolic (728.9 mg catechin equivalent/100 g dry matter) contents. Jowo cultivar has higher lutein (1,314.21 mg/kg), α carotene (823.29 mg/kg), and β carotene (71.73 mg/kg) contents. Meanwhile, γ tocotrienol is the most abundant tocotrienol found in all samples. N790 cultivar had the highest antioxidative potential in FRAP, and superoxide radical methods. Boiling did not significantly affect the zinc content, however, different response was found in carotenoid, tocopherol, and tocotrienol content. Moreover, boiling decreased the antioxidant activity of extract.

Black- and red-colored rice could substitute white rice in Indonesian diet to achieve better nutrient intake.

Providing information on nutrient and bioactive compound of Indonesian underutilized colored rice can help to change the dietary habit and to alleviate nutrient deficiency in Indonesia.

The purpose of this paper was to analyse the present status of the information available on rice bean [Vigna umbellata (Thunb.)] cultivars with respect to its nutritional and functional characteristics. It is one of the non-conventional and under-utilized beans of South and Southeast Asia. In northeastern regions of India, it is an important crop for shifting cultivation or kitchen garden which is consumed as vegetable (tender pod) and pulse. The information gaps filling could be useful for several work proposals and for consumers and cultivators to know the nutritional strength and varied usability of the grain which in-turn can help in its commercialization.

The approach to information collection was emphasized on nutritional strength of the grain compared to other beans of Vigna family and the varied usability among the rice bean varieties of the Himalayan Belt.

The average carbohydrate, protein, fat, crude fibre and ash content of 75 genotypes of rice bean was found 59.96 ± 2.81, 20.78 ± 2.65, 1.74 ± 1.42, 5.07 ± 1.17 and 4.44 ± 1.03 per cent, respectively. It has high quality protein with all essential amino acid in balance manner. Among the minerals, it contains calcium, iron, zinc and potassium with high bio-availability of calcium (59.8 ± 0.3 per cent). The factors such as flatulence producing saccharides, trypsin inhibitors, polyphenols, phytic acid, saponin and tannins of rice bean were reported to be in the range of 3.28-5.87 per cent, 55.12-163.98 TIU/g, 0.58-1.82 1.88-8.17, 1.2-3.1 and 0.24-1.55 per cent, respectively. The toxic compounds such as hydrogen cyanide (0.09 mg/100 g) and L-3, 4-dihydroxyphenylalanine (0.36 mg/100 g) is lowest in rice bean. The nutritional advantages of rice bean over the other beans of Vigna family were required to emphasize to induce interest among the researchers, producers and consumers.

In view of the recommended daily requirements with respect of amino acids, vitamin-B and minerals, rice bean could be a major component of the diet to fulfill them. However, the scanty information available on nutritional and functional components of rice bean varieties grown in northeastern India calls for the gap filing research to explore full potential of the bean.

The information about differences among the northeastern varieties of rice bean available on nutritional functional components essentially required the updating of research data to explore full potential and utility of the bean.

The aim of this study was to explore the feasibility of formulation, quality characterization and acceptability of rice flour- and black gram flour-incorporated mutton snack among consumers. Cereal-based snacks, which have very less nutritional value, are highly popular among Indian consumers. Malnutrition and protein deficiencies can be overcome by supplying nutrient-dense meat-incorporated cereal-based snacks to them. On this background, it was planned to incorporate easily available sheep meat to popular snack to improve the nutritional quality, acceptability and functionality of traditional snack.

Mutton-based snack formulation was standardized; rice flour (Treatment-I [T-I]), black gram flour (Treatment-II [T-II]) and their combination (Treatment-III [T-III]) were used along with lean meat for the preparation of mutton snack. Microwaving and frying process of cooking was applied, and various physicochemical and sensory properties of both raw and cooked snack were evaluated.

Emulsion stability and expansion percentage increased significantly (p < 0.05) in all treatment products in both cooking process except in T-III. Significant (p < 0.05) decrease in protein percentage and increase in fat percentage has been recorded in all treatments and cooking process in comparison to control. The overall acceptability scores increased significantly in all the treatments except T-III in comparison to control. On the basis of physicochemical and sensory attributes the microwaved black gram flour-added mutton snack (T-II) was adjudged as most acceptable and was stored for a period of 45 days at ambient temperature. It was concluded that optimized product could be stored at room temperature in LDPE pouches for 45 days without marked deterioration in quality on the basis of evaluations of physicochemical (pH and thiobarbituric acid reacting substances value) and microbiological parameters (total plate count, coliform count and yeast and mould count).

Future research may benefit from attempting to modify shelf life of the snack in room temperature by modifying storage and packaging condition.

Although incorporation of meat in cereal-based traditional snack and the effect on its quality characteristics have been extensively examined, limited research has focused on this aspect. Additionally, limited qualitative research has examined the storage characteristics of meat-incorporated snack at room temperature in eating quality context.

The purpose of this paper is to explore key attributes of organic rice that consumers use in the process of choosing organic rice, and to segment organic rice market in Bangkok. Moreover, the study tends to identify the best clustering techniques, between latent class cluster analysis (LCCA) and traditional cluster analysis (CA), for precise segmentation.

Best–worst scaling (BWS) method was applied to measure the level of relative importance of organic rice attributes. Then, LCCA and CA techniques were applied to recognize market segmentation. Finally, homogeneity and heterogeneity of the resulting clusters were determined to compare performance of the two clustering techniques.

The LCCA technique was identified better than the CA in classification of consumers. According to LCCA solution, the organic rice market in Bangkok (Thailand) consisted of six distinct clusters, which can be grouped into three categories based on consumers’ profile. Organic rice consumer categories were identified as “Art of eating” and “Superior quality seeker” clusters focusing on special features and quality of the organic rice; consumer category “Basic concern” cluster heavily relied on organic certification logo and manufacturing information; and other consumer categories were “Price driven,” “Eyes on price” and “Thorough explorer” clusters.

This study first applies BWS score to examine consumers’ preference for organic rice attributes and segments market, providing results for practical use for retailers, producers and marketers.

This study aims to investigate the behavior of the green biomass-derived copper (lignin/silica/fatty acids) complex, copper lignin/silica/fatty acids (Cu-LSF) complex, when incorporated into the nonpolar ethylene propylene diene (EPDFM) rubber matrix, focusing on its reinforcing and antioxidant effect on the resulting EPDM composites.

The structure of the prepared EPDM composites was confirmed by Fourier-transform infrared spectroscopy, and the dispersion of the additive fillers and antioxidants in the EPDM matrix was investigated using scanning electron microscopy. Also, the rheometric characteristics, mechanical properties, swelling behavior and thermal gravimetric analysis of all the prepared EPDM composites were explored as well.

Results revealed that the Cu-LSF complex dispersed well in the nonpolar EPDM rubber matrix, in thepresence of coupling system, with enhanced Cu-LSF-rubber interactions and increased cross-linking density, which reflected on the improved rheological and mechanical properties of the resulting EPDM composites. From the various investigations performed in the current study, the authors can suggest 7–11 phr is the optimal effective concentration of Cu-LSF complex loading. Interestingly, EPDM composites containing Cu-LSF complex showed better antiaging performance, thermal stability and fluid resistance, when compared with those containing the commercial antioxidants (2,2,4-trimethyl-1,2-dihydroquinoline and N-isopropyl-N’-phenyl-p-phenylenediamine). These findings are in good agreement with our previous study on polar nitrile butadiene rubber.

The current study suggests the green biomass-derived Cu-LSF complex to be a promising low-cost and environmentally safe alternative filler and antioxidant to the hazardous commercial ones.

Access to higher education for Black men has increased since the 1980s, yet they are not enrolling or graduating from institutions of higher education (IHE) at a rate comparable to that of their female counterparts. Black males represent a mere 36 percent of the Black college student population in all IHEs and only 32 percent in historically Black colleges and universities. Research shows that the problems on many college campuses can be linked to the status and perceptions of Black men in society as a whole, lack of financial assistance, inadequate learning and supportive environments, and insufficient culturally appealing venues for student engagement. This chapter will delineate the salient factors that affect the success of Black men in higher education and will offer strategies that IHEs can use to increase the success of their Black male students.

In continuation to the previous work on copper (lignin/silica/fatty acids) (Cu-LSF) complex as a natural antioxidant/electrical conductivity agent for nitrile-butadiene rubber (NBR), this study aims to perform further investigations for NBR vulcanizates loaded with different concentrations of Cu-LSF complex, including swelling behavior and hardness properties, as well as evaluating their thermal stability via thermogravimetric analysis.

The behavior of Cu-LSF complex in NBR matrix was compared with that of the standard commercial antioxidants (2,2,4-trimethyl-1,2-dihydroquinoline/N-isopropyl-N′-phenyl-p-phenylenediamine [TMQ/IPPD]).

Results revealed that Cu-LSF complex can act as an effective reinforcing and hardening agent, with exhibiting fluid resistance, even when compared with the commercial antioxidants. In comparison with the previous studies on its Zn and Ca analogues and their behavior in different rubber matrixes, Cu-LSF complex showed higher values of hardness and less susceptibility for swelling, respectively. Moreover, Cu-LSF antioxidant activity becomes in accordance with the previous work.

The new Cu-LSF complex could be used as a green alternative to the commercial antioxidants (TMQ/IPPD) with introducing further advantages to the rubber matrix, such as hardening, fluid resistance and thermal stability.

Food taboos during pregnancy and the postpartum period have been linked to increased risk of maternal and neonatal death. This paper aims to present plant-based food restrictions on Southeast Asian women during pregnancy and after giving birth and the rationale behind such cultural practices.

Google® Scholar, PubMed and Scopus search using the term food taboo, its synonyms and truncations, in combination with the terms pregnancy, postpartum and breastfeeding, and with the name of the Southeast Asian countries, was conducted from January to February 2017. Articles were included in the review if their full texts were accessible online, in English, published from 2005 to 2016 and if they contained primary data from either quantitative or qualitative method.

A total of 281 articles were downloaded, and 28 were included in this review. The food taboos and the reasons for avoidance were collated and grouped per their occurrence and according to the country or countries where they are practiced. In total, 14 papers generated data on food taboos during pregnancy, 16 papers on postpartum food taboos and/or 6 on breastfeeding.

This review pools together relevant information about plant-based food taboos Southeast Asian women adhere to during pregnancy and after giving birth. However, data are absent for some of the Association of Southeast Asian Nations (ASEAN) countries, and there is a need for more research to get up-to-date information on the local women’s adherence to these cultural practices.

The knowledge of these practices can support stakeholders who are contributing to the reduction of maternal and under-five mortality ratios in Southeast Asia.

This is the first review paper on food taboos covering all ASEAN members and highlighting the need for cultural sensitivity to properly address maternal and child health problems in the region.

Entrepreneurship; tourism and hospitality.

Junior or senior-level business students as well as graduate-level (MBA and/or EMBA) classes in entrepreneurship, small business management, strategic management, international business or international economics.

Cuban tour guides working for the communist Castro Government dream of working for themselves or leaving for the USA. Their story is contrasted by a visit to Cuba as told by a US business professor.

To compare entrepreneurship under capitalism that is slowly relaxing their communistic rules, to learn more about the island of Cuba and its potential for tourism and new venture creation, to understand the legal, social, political, historical and cultural barriers to entrepreneurship, to hypothesize or brainstorm potential new ventures for Cuba.

Teaching notes; photos also available upon request from the author.