ABSTRACT
Aims: Resistant starch (RS), kinetics of starch digestion, predicted glycemic index (pGI) and nutritional composition were determined in two improved rice varieties from Cameroun. Place and Duration of Study: Department of Bioresource Engineering, McGill University, Canada between December 2012 and March 2013. Methodology: Non-parboiled and parboiled samples of TOX 3145 and NERICA-3 varieties were involved in this study. An in vitro enzymatic starch digestion method was applied to measure starch digestibility parameters. Standardized methods were adopted for proximate and mineral contents evaluation. Results: The parboiled samples had significantly higher (P<0.05) resistant starch (8.35 - 11.07%) than the non-parboiled samples (3.81 - 4.84%). The values for pGI among samples ranged from 57.57 to 67.78%. Significantly higher values for protein, phosphorus and potassium were found among the parboiled samples (P<0.05). Nutritional composition was positively related to RS while pGI had inverse relationship with protein, ash, fat, phosphorus, potassium and RS. Conclusion: Starch digestibility of these rice varieties was associated to their nutritional composition.
ABSTRACT
This study was designed to evaluate impact of kinds of dietary grain and dietary lipid level on the glucose metabolism and antithrombogenic capacity in obesity induced rats. Total of 80 Sprague-Dawley male rats were raised for one month with control diet containing 50% (w/w) well-milled rice powder and 20% (w/w) of dietary lipids. The rats were blocked into 8 groups and raised for two months with diets containing well-milled rice, brown rice, black rice, or glutinous barley powder and 8 or 20% (w/w) of dietary lipids. The contents of total dietary fiber in experimental grains were in following order; glutinous barley > black rice > brown rice > well-milled rice. Weekly food intake were lower in glutinous barley group among all experimental groups. Body weight gain was high in high level of fat groups (20% w/w) than medium level of fat groups (8% w/w). Plasma glucose concentration was not different significantly in each groups. But brown rice group was a little lower than others. Plasma insulin concentration was lower in black rice and glutinous barley group than rice group. Plasma glucagon concentration did not differ significantly among all experimental groups. Hexokinase activities in skeletal muscle are different significantly according to level of dietary fat and grain variety factors. Brown rice group was significantly highest among all experimental groups in hexokinase activity. Plasma TXB2 concentrations in black rice and glutinous barley groups were lower as compared to rice and brown rice groups. Plasma 6-keto-PGF1alpha concentrations in glutinous barley group was higher as compared to others. In conclusion brown rice has a little lowering effect glucose concentration. Black rice and glutinous barley intakes enhance antithrombogenic capacity. It is suggested that the intakes of mixed gains are recommend.
Subject(s)
Animals , Humans , Male , Rats , Blood Glucose , Body Weight , Edible Grain , Diet , Dietary Fats , Dietary Fiber , Eating , Glucagon , Glucose , Hexokinase , Hordeum , Insulin , Metabolism , Muscle, Skeletal , Obesity , Plasma , Rats, Sprague-DawleyABSTRACT
Objective: To investigate six mineral element contents of rice bran and milled rice from three color rice cultivars (white rice, red rice, black rice). Methods: Select 36 typical cultivars and determine Se, Zn, Fe, Ca, Mn, Cu contents in their rice bran and milled rice with AFS-2201 atomic fluorescent spectrometer and AA-680 atomic absorption spectrometer. Results: 1. The six mineral element contents of rice bran were 2.58, 3.35, 10.04, 4.58, 12.79 and 6.59 times as those of milled rice respectively. 2. The Ca content of black milled rice was significantly higher than that of white and red milled rice. The Mn content in rice bran of white rice was significantly higher than those of black and red rice. Other mineral element contents were not significantly different. 3. For rice bran and milled rice of different cultivars, the contents of each mineral element in three color rices varied greatly. Conclusions: 1. The content of six minerals in rice bran was 5.66 times on average as that in milled rice in all cultivars of three color rice. 2. Eight cultivars of the highest content of each mineral in rice bran and milled rice were recommended for commercial use and human consumption.