Proximate composition and glycaemic index of destarched rice

Abstract

There is strong evidence linking low glycaemic diets and reduced risk of developing diabetes mellitus (DM). This study was designed to develop low glycaemic index (GI) food using rice. Rice was subjected to enzymatic treatment at 40 °C for 8 mins for destarching. After the incubation, the proximate composition and GI of the processed rice were determined. Proximate analysis was carried out using the standard methods of AOAC, whereas GI was assessed using a postprandial oral glucose test. The results showed a significant reduction (p < 0.05) in percentage carbohydrates in the processed rice compared with the unprocessed control. Other parameters such as % moisture and lipids were also reduced in the processed rice when compared with the unprocessed control. Furthermore, the percentage of proteins and fibres were significantly increased in the processed rice compared to the unprocessed control. The GI of the processed rice was 69.86% as against the 86.43% of unprocessed rice, representing a 16.57% reduction. Overall, the results suggest that the enzymatic treatment of the rice have the potential of reducing both the starch content and GI of the rice. This can be explored in the development of a diabetic diet.