Nutritional composition in relation to glycemic potential of popular Indian rice varieties

Prasad, V.S.S.; Hymavathi, A.; Babu, V. Ravindra; Longvah, T.

doi:10.1016/j.foodchem.2017.03.138

Cited by 51 publications

(25 citation statements)

References 27 publications

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“…Iron content of 1.60 and 0.89 mg/100mg were obtained for the Amankwatia and AGRA rice varieties with significant difference ( p < .05) existing between them. These values were consistent with the iron content of 0.37–1.21 mg/100 g reported for rice varieties in India (Prasad et al, ). The values were generally lower compared to rice varieties grown in Nigeria (4.2–10.6 mg/100 g; Otemuyiwa et al, ) and to those reported in previous studies for three different rice varieties (4.35, 7.254 and 11.97 mg/100 g; David et al, ).…”

Section: Resultssupporting

confidence: 91%

“…The calcium contents of the Amankwatia and AGRA rice varieties were 2.28 and 2.45 mg/100 g, respectively, with no significant difference ( p > .05) observed between them. This compares well with calcium concentrations of 3.07–7.46 mg/100 g, reported for rice cultivars grown in India (Prasad, Hymavathi, Babu, & Longvah, ). The values were, however, lower than calcium values of 7.275–9.875 mg/100 g reported for aromatic varieties of rice (Verma & Srivastav, ).…”

Section: Resultssupporting

confidence: 89%

“…Potassium content of 114.70 and 139.24 mg/100 g were recorded for the Amankwatia and AGRA rice varieties, respectively. This compares well with potassium content ranging from 105 to 156 mg/100 g recorded for Indian rice cultivars grown in India (Prasad et al, ). There was a significant difference ( p < .05) in the potassium content of the rice flours.…”

Section: Resultssupporting

confidence: 86%

“…The Amankwatia and AGRA rice flours recorded zinc content of 1.95 and 2.14 mg/100 g, respectively. These values compare well with that recorded by Anjum, Pasha, Bugti, and Butt (2007) Comparable values ranging from 0.59 to 1.35 mg/100 g has been reported for rice varieties cultivated in India (Prasad et al, 2018).…”

Section: Mineral Composition Of Rice Flourssupporting

confidence: 91%

“…The amount of manganese recorded for the Amankwatia and AGRA rice varieties were 2.26 and 1.16 mg/100 g, respectively. Comparable values ranging from 0.59 to 1.35 mg/100 g has been reported for rice varieties cultivated in India (Prasad et al, ). However, the values of manganese recorded for the Amankwatia and AGRA rice varieties, in this study, were higher than manganese value of 0.4 mg/100 g recorded for white rice in Brazil (da Silva, Paim, & Silva, ).…”

Section: Resultsmentioning

confidence: 70%

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Characterization of two new rice varieties, Amankwatia and AGRA , grown in Ghana

Amoah

Lutterodt

Adubofuor

et al. 2019

J Food Process Preserv

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The proximate and mineral contents of two Ghanaian rice varieties (Amankwatia and AGRA) were assessed by standard methods. Results showed significant difference as for proteins solubilized by media with various dissociating abilities and revealed the presence of several disulfide‐rich proteins. The two varieties showed similar contents as for ash, protein, crude fiber, and carbohydrate, whereas significant difference (p < .05) in the fat content was observed. Protein overall structure was addressed by solubility and SDS‐PAGE electrophoresis, while water binding capacity, swelling power, and bulk density accounted for the functional properties. No significant difference (p > .05) existed in the bulk density, except for swelling power and water binding capacity of the rice varieties. Potassium was the predominant mineral in both rice flours and significant differences existed among the contents of manganese, zinc, iron, magnesium, sodium, and potassium. Thus, the rice varieties have very useful constituents for developing new rice‐based food products. Practical applications The study showed the presence of hydrophobic interactions and disulfide bonds stabilizing proteins in the Amankwatia and AGRA rice flours. Structural features of the protein network in the two aromatic rice flours developed in Ghana was also revealed through SDS‐PAGE electrophoresis. This is essential towards understanding the chemistry of the rice flours and to appreciate their subsequent utilization in food product development. The higher water absorption capacity of AGRA rice flour makes it useful as thickener in food formulations. The excellent nutrient profile of Amankwatia and AGRA rice flours, compared with others implies these two rice varieties, can compete with other imported rice varieties which are generally perceived to be of higher quality in Ghana. The need to encourage the consumption of these two locally produced rice varieties is justified.

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Section: Resultssupporting

confidence: 91%

Section: Resultssupporting

confidence: 89%

Section: Resultssupporting

confidence: 86%

Section: Mineral Composition Of Rice Flourssupporting

confidence: 91%

Section: Resultsmentioning

confidence: 70%

See 3 more Smart Citations

Characterization of two new rice varieties, Amankwatia and AGRA , grown in Ghana

Amoah

Lutterodt

Adubofuor

et al. 2019

J Food Process Preserv

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Enhancement of resistant starch content in modified rice flour using extrusion technology

et al. 2021

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Background and objectives The present study was conducted with an aim to modify rice flour for enhancement of resistant starch content using extrusion technology. The effects of feed moisture, barrel temperature, and screw speed on resistant starch (RS), predicted glycemic index (pGI), glycemic load (GL), and instrumental color (L*, a*, and b* values) were investigated using response surface methodology. Findings RS, pGI, GL, L*, a*, and b* varied between 4.91%–6.83%, 73.20–76.90, 48.0–53.04, 70.43–85.95, 6.92–10.32, and 15.09–30.81, respectively. Models obtained for these parameters were highly significant (p ≤ .0028). Significantly (p < .05) higher RS content (6.20%) and lower pGI and GL values (75.10 and 50, respectively) were recorded in modified rice flour (MRF) as compared to native rice flour (NRF). Lower values of pasting properties and higher thermal properties were recorded in MRF than NRF. Scanning electron micrographs showed continuous and dense network structures in MRF, whereas ungelatinized granules were evident in NRF. Conclusion Extrusion processing caused significant changes in the digestibility of rice flour which increased the RS content and decreased the pGI in MRF. 30% moisture content, 140°C barrel temperature, and 70 rpm screw speed were found most feasible conditions to enhance RS content in MRF. Novelty The extrusion of rice flour without a die proved to be a unique way to produce pregelatinized rice flour with higher RS and lower pGI. MRF can be explored for development of functional foods especially for diabetic and celiac disease patients.

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Health Benefits of Non-nutrients. Dietary Fibre and Water

Varghese¹,

Parisi²,

Singla

et al. 2022

Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent

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Nutritional composition in relation to glycemic potential of popular Indian rice varieties

Cited by 51 publications

References 27 publications

Characterization of two new rice varieties, Amankwatia and AGRA , grown in Ghana

Characterization of two new rice varieties, Amankwatia and AGRA , grown in Ghana

Enhancement of resistant starch content in modified rice flour using extrusion technology

Health Benefits of Non-nutrients. Dietary Fibre and Water

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