Abstract
Glycaemic index (GI) of different varieties of rice (Oryza sativa L.) commonly consumed in Sri Lanka are not widely studied even though it is the staple food. To determine the proximate compositions and the GI of three different rice meals, namely Bg 360 Samba (raw), Basmati At 405 (raw) and parboiled Nadu Bg 352. The study was a randomised cross over study using healthy volunteers (n=11). GI was determined as the ratio between the incremental areas under curve obtained for the test food and the standard glucose (WHO/FAO method). Proximate compositions were determined by standard methods. The GI value so obtained were, 66±8 (medium GI) for Bg 360 Samba, 73±7 (high GI) for Basmati At 405 and 40±4 (low GI) for Nadu Bg 352. Parboiled variety had a significantly low GI and the lowest peak glucose concentration. Significant differences were observed in insoluble dietary fibre (IDF), total dietary fibre (TDF) and moisture contents of the rice varieties. Non significant negative correlations between IDF (r = -0.94, p = >0.05, n = 3) and TDF (r = - 0.90, p = >0.05, n = 3) and GI of the rice varieties were observed. Parboiled Nadu Bg 352 and Bg 360 Samba (raw) are of nutritional significance to individuals seeking to control the energy intake and glycaemic response.
Highlights
Glycaemic index (GI) of different varieties of rice (Oryza sativa L.) commonly consumed in Sri Lanka are not widely studied even though it is the staple food
Significant differences were observed in insoluble dietary fibre (IDF), total dietary fibre (TDF) and moisture contents of the rice varieties
Research on red rice meals concluded that the glycaemic response of the meals showed a significant negative correlation with the dietary fibre content
Summary
Glycaemic index (GI) of different varieties of rice (Oryza sativa L.) commonly consumed in Sri Lanka are not widely studied even though it is the staple food. The carbohydrate intake among Sri Lankan adults is over 14 portions of starch and 3·5 portions of added sugars daily. Over 70% of the population exceed the upper limit of the recommendations for starch intake with very little vegetable and fruit intake despite the variety and abundance of fruits and vegetables [1]. Despite being the staple food and the major contributor to carbohydrate intake, little data is available on the GI of local rice varieties [4,5,6,7]. GI data on two imported basmati varieties available in the Sri Lankan market was reported [8]
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