eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2025-03-25 13 1 357 371 10.12944/CRNFSJ.13.1.24 22477 article Priya Dhyani 1 Durga Shankar Bunkar 1 Zakarya Al-Zamani 1 Suneel Kumar Goyal 2 Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi, India Department of Farm Engineering Institute of Agricultural Sciences Banaras Hindu University, Varanasi, India The present study aimed to develop a convenient instant mix for a traditional Indian breakfast dish, idli, by incorporating black rice—a potential "superfood"—as a substitute for conventionally used polished rice. The optimization of black rice and black gram content in the Black Rice-Based Instant Idli Mix Powder (BRIIP) was done using a two-factor Central Composite Rotatable Design. The formulation comprising 20 g (34%) of black rice and 38.24 g (66%) of black gram was found to be optimum. Nutritional and physico-chemical assessments of the optimized BRIIP were performed. The BRIIP showed DPPH inhibition activity, total phenolic content, and total flavonoid content of 58.24%, 402.33±7.85 mg GAE/100g, and 50.75±5.11 mg QE/100g, respectively. The idli prepared using reconstitution of BRIIP showed satisfactory sensory properties. The shelf-life analysis of the BRIIP stored in LDPE pouches at room temperature (25 °C) revealed a 207.14% increase in free fatty acid and 574.41% increase in thiobarbituric acid reactive substances (TBARS) content from day 0 to day 28. Microbiological quality assessment revealed a 67.52% increase in the total plate count, while yeast, mold, and coliform counts remained nil throughout the storage. All the parameters of shelf-life evaluation remained within the acceptable range throughout the storage period. https://www.foodandnutritionjournal.org/volume13number1/development-and-optimization-of-black-rice-based-instant-idli-mix-powder/ Black Rice Food Fermentation Fermented Cereal Products Instant Food Mixes Idli