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Glycemic Index of Some Rice Germplasms -2004

Muhammad Ali Siddiquee
Senior Scientific Officer
Grain Quality and Nutrition Division, BRRI HQ

Khandaker Aminul Kabir
chief Scientific Office and head
Grain Quality and Nutrition Division, BRRI HQ

Abstract/ Executive Summary:

Glycemic index (GI) of foods is a ranking indicator of carbohydrate food, based on their immediate effect on blood sugar level. Carbohydrate foods that breakdown quickly during digestion have high GI and high blood sugar response. Carbohydrate that breakdown slowly, releasing glucose gradually into blood stream have low GI. Thus rice with low GI may be useful for diabetic subjects. This study was, therefore, carried out to measure GI of different rice varieties and to identify low GI rice varieties. In the glycemic index study on 47 rice germplasms, Kaloboro and Sonali chikon were identified as low glycemic index rice.

Keywords: Rice, Glycemic index, Nonparboiled

Location: Grain Quality and Nutrition Division Laboratory, BRRI HQ

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

To measure GI of different rice varieties and to identify low GI rice varieties.

Methodology:

The study was done in collaboration with CSIRO, Australia. Forty-seven unparboiled milled rice sample of germplasms were used in the study. Volunteers were typically given a test food of 50 grams carbohydrate equivalent rice and a control food (white bread) on different days to determine the GI value. Blood samples were taken prior to eating and at a regular interval after eating for 3 hours. The change in blood glucose over time were plotted as a curve. The GI was calculated as the area under the glucose curve after the test food was eaten, divided by the corresponding area after the control food was eaten.

Source of Information: BRRI Annual internal review for 2004-2005

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Result shows that GI values of the tested cultivars ranged from 54 to 73%. Kaliboro had the lowest and Jamir had the highest GI values. Cultivars, having less than 55% GI value, can be considered as slow glucose releasing capacity. Kaliboro and Sonali chikon were low GI varieties. On the other hand, Biron and Jamir were high GI varieties (>70%). The other tested cultivars had medium GI value (55-59%). Further studies are needed to confirm the findings.

Knowledge Management: Report/Proceedings