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Rice exhibits relatively high glycemic index (GI) value compared to other carbohydrate rich foods. Eating rice as a staple food and leading sedentary life style may lead to obesity and type‐II diabetes. National Rice Research Institute (ICAR‐NRRI), Cuttack, India released varieties were analyzed for low GI and high resistant starch (RS) content. Large variations were observed in the GI (57.5–76.4) and RS content (0.28–2.94%) among the varieties. The rice Shaktiman had the lowest GI (57.50) with relatively high RS content (2.11%) while Gayatri had the highest RS (2.94%) with relatively low GI (60.31) value. Addition of pigeon pea to rice resulted in lowering of GI and increased RS content compared to other pulses. Addition of ghee (clarified butter) to rice during cooking resulted in lowering of GI and increase in RS content. The effect was not so pronounced with vegetable oils. Addition of vegetables like fenugreek and cauliflower to rice caused much more lowering of GI as compared to other vegetables. The findings emphasize the importance of identifying and developing rice with low GI and high RS content. This also highlights the importance of formulating food combinations of rice with other edible commodities that suit diabetics.

BACKGROUND: Phytic acid (PA) is an anti-nutrient present in cereals and pulses.It is known to reduce mineral bioavailability and inhibit starch-digesting -amylase (which requires calcium for activity) in the human gut. In principle, the greater the amount of PA, the lower is the rate of starch hydrolysis. It is reflected in the lower glycemic index (GI) value of food. People leading sedentary lifestyles and consuming rice as a staple food are likely to develop type 2 diabetes. Hence, this study was planned to understand how PA content of different rice varieties affects the GI. RESULTS: Rice Khira and Mugai which had very low PA (0.30 and 0.36 g kg −1 , respectively) had higher GI values and -amylase activity, while Nua Dhusara and the pigmented rice Manipuri black rice (MBR) which had high PA (2.13 and 2.98 g kg −1 , respectively) showed low -amylase activity and GI values. This relationship was statistically significant, though a weak relationship was found for the pigmented rice. Expression levels of MIPSI, IPKI and GBSSI markedly increased in the middle stage of grain development in all of the six genotypes having contrasting PA and GI. Maximum expression of MIPSI and IPKI was observed in Nua Dhusara and MBR (which had high PA) while that of GBSSI was observed in Khira and Mugai (with higher GI) at middle stage showing a negative correlation between PA and GI. CONCLUSIONS:The data indicate that high PA content in rice might have an adverse effect on starch digestibility resulting in slower starch digestion in the human gut and consequently low glycemic response.

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