INTRODUCTION For centuries, rice (Oryza sativa L.), one of the most well-known cereal foods, has been a primary food for many people around the world and is known to feed half of the population (Sun et al., 2010). Therefore the role of rice as a staple food in providing nutrition to populations has been acknowledged. There are more than 8000 varieties of rice, which have different types of quality and nutritional content. After the post-harvest process, all the varieties of rice can be categorized as either white or brown rice (Zareiforoush et al. 2016). The world’s rice production is reported to be 755.47 million tonnes from an area of 162.06 Mha (FAO, 2019). India ranks as the second largest producer of rice in the world next to China followed by Indonesia and Bangladesh. Red rice is especially grown abundantly in the region to endowed traditional red rice cultivars rich in nutritional values, cultural values, fine aroma and medicinal properties. In rice, protein has gained great attentions due as to its relatively well-balance amino acid profile, which is superior in lysine content as compared to wheat, corn, millet and sorghum (Hegsted, 1969) which has a great potential to improve human nutrition in rural population of Asia. Pigmented rice is a well-known source of antioxidant compounds including flavonoid, anthocyanin, phytic acid, proanthocyanidin, tocopherols, tocotrienols, γ-oryzanol, and phenolic compounds (Butsat and Siriamornpun, 2010; Goufo and Trindade, 2014). Apart from cytotoxic effects against hepatocellular cell lines (HEPG2) (Revilla et al., 2013). It is also mentioned in Ayurveda that red rice is best for health, skin, eyesight, diuretic and improves voice and fertility. Parboiled red rice also releases glucose more slowly than raw red rice, parboiled white rice and raw milled white rice this might be due to the protein-anthocyanin complex migrate into starch gel by unknown mechanism that results in inhibition of enzymatic starch hydrolysis (Parera and Jansz 2000). MATERIALS AND METHODS Raw material. Raw material such as red rice and white were procured from KVK Almora, Uttarakhand and then brought to the Department of Food Science and Technology, UHF, Nauni, Solan (Himachal Pradesh) for conducting the studies. Determination of chemical characteristics of Himalayan rice: Moisture content (%). The moisture content of the sample was determined by using moisture meter. HE53 230V Model (Japan). Ash %, Crude Fibre (%), Crude fat (%), Total carbohydrate (%) content as per cent dry weight basis was determined by Ranganna, (2009). Energy value (Kcal/100 g). In a bomb calorimeter, the energy value was calculated. Microprocessor bomb calorimeter automatic system KC01 khera (India). Amylose and Amylopectin content (%). Amylose was determined by using the method of Williams et al., (1970). Total sugars (%). The amount of total sugar in the sample was determined by Rasouli et al., (2014). Water activity (%). The water activity of the sample was estimated by a computer digital water activity meter as per (AOAC, 2009). Statistical analysis. Statistical studies were Analyzed of Variance (ANOVA) using statistical package WINDOWSTAT 8.0. The obtained data were interpreted 29 and compared at 5% level of significance (P ≤0.05) RESULTS AND DISCUSSIONS A. Nutritional characteristics of rice Moisture content (%). The moisture content of the paddy varieties namely white (Raw rice, flour and parboiled) was found 12.11±0.015, 11.02±0.015, and12.04±0.010 and red paddy varieties (Raw rice, flour and parboiled) 11.92±0.015, 10.45±0.010 and 12.49±0.010 respectively. The moisture content of all samples was recorded almost the same at the time of the study. The moisture content found can help to suggest the stability in the storage of paddy. Similar findings have been reported by Vargas et al. (2017) and Raghuvanshi et al. (2017). Ash content (%). The ash content of white paddy (Raw rice, flour and parboiled) was found between 0.54±0.015, 0.53±0.015 and 0.86±0.010 whereas in red paddy (Raw rice, flour and parboiled) 1.52±0.015, 1.53±0.015, and 2.03±0.021 respectively. The ash content was higher in red paddy and lower value found in white paddy variety. Similar findings have been reported by Pavia et al. (2015). Fat content(%). The fat content of white rice and red rice mainly in raw rice, flour and parboiled ranged between 0.28±0.015, 0.27±0.010, 0.68±0.015 respectively in white rice and 2.82±0.015, 2.87±0.015, 1.90±0.015 respectively in red rice. Fat content in red rice was found higher as compared to white rice. Similar results have been observed by Sompong et al., (2011) and Paiva et al. (2015). Crude fibre(%). Red rice is a rich source of fibre as compared to Bajra, wheat as well as vegetables like spinach, amaranth, cucumber and carrot (Gopalan et al., 2007). The crude fibre content of white rice mainly in raw rice, flour and parboiled rice found 0.24±0.015, 0.23±0.015 and 0.29±0.015 respectively, whereas, 2.72±0.015 (raw rice), 2.72±0.015 (flour), 2.78±0.015 (parboiled rice) in red rice. Similar findings have been reported by Kumar & Prasad (2017). Crude protein (%). Crude protein content in both white rice and red rice was recorded as 6.90±0.015, 6.89±0.026, 8.17±0.020 and 9.10±0.100, 9.54±0.020, 11.54±0.020 respectively in raw rice, flour and parboiled rice. Similar results have been observed by Reddy et al. (2017). Total carbohydrate (%). Total carbohydrate content in white rice was recorded as 79.97±0.015 in raw rice, 80.90±0.015 in flour and 77.54±0.020 in parboiled rice whereas, 71.93±0.020 (raw rice), 72.98±0.010 (flour) and 69.03±0.020 (parboiled rice) in red rice. Similar results have been observed by Raghuvanshi et al., (2017). Energy value (Kcal/100g). Energy values in raw rice, flour and parboiled rice were found to be 348.88±1.548, 346.67±1.528 and 367.33±1.155 in white rice and 368.67±1.528, 368.00±2.000 and 370.67±1.528 in red rice respectively. Similar results have been observed by Raghuvanshi et al. (2017) and Kumar & Prasad (2017). Amylose. Amylose content of white rice was found to be 20.20±0.015 in raw rice, 21.17±0.020 in flour and17.57±0.015 in parboiled rice whereas, 2.72±0.015 (raw rice), 2.72±0.015 (flour), 2.78±0.015 (parboiled rice) found in red rice. Similar results have been reported by Kumar & Prasad (2017). Amylopectin. Amylopectin content in both white rice and red rice was recorded as 59.88±0.015, 59.61±0.020 and 60.82±0.015 and 61.80±0.020, 63.06±0.020 and 59.60±0.020 respectively in raw rice, flour and parboiled rice. Similar results have been reported by Kumar & Prasad (2017). Total Sugar (µg/100 µg). Total sugar of white rice was found to be 17.60±0.020 in raw rice, 25.84±0.020 in flour and 33.29±0.020 in parboiled rice whereas, 60.47±0.346 (raw rice), 178.32±0.015 (flour) and 169.45±0.020 (parboiled rice) found in red rice. A similar finding has been reported by Kumar & Prasad (2017). Water activity (%). The water activity of white and red rice was found to be 0.83±0.002, 0.72±0.003, 0.62±0.001 and 8.26±0.002, 0.68±0.117 and 0.70±0.100 respectively in raw rice, flour and parboiled rice. Similar results have been reported by Ozbekova and Kulmyrzaev (2019) Table 1.