Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors Idli, a South Indian Fermented Food Suitable for Diabetic Patients

Chelliah, Ramachandran; Chandrashekar, S.; Saravanakumar, Kandasamy; Ramakrishnan, S.; Oh, Deog‐Hwan; Daliri, Eric Banan‐Mwine; Barathikannan, Kaliyan; Tyagi, Akanksha; Ofosu, Fred Kwame; Chen, Xiuqin; Kim, Se‐Hun; Elahi, Fazle; NaKyeong, Han; Wang, Myeong‐Hyeon; Raman, Vijaykumar; Antony, Usha

doi:10.3390/nu11071497

Cited by 9 publications

(10 citation statements)

References 76 publications

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“…Rice is known for its anti-oxidant and chemoreceptive properties, and the red colour of this rice is due to the presence of pigment "proanthocyanidin" (Mehra et al, 2020) [18] .When cooked rice is left overnight the bacteria growth enhances and lactic acid produces during fermentation and result in enhancing of vital macronutrients, minerals like iron phosphorous. Rice due to its high glycaemic index 85 can cause diabetes to the consumer that is why it is advised to eat rice with something like curry that ultimately lowers its glycaemic index and also in research it is found that protein quality found in rice is much better than whey and soy protein (Chelliah et al, 2019;Phongthai et al, 2017) [19,20] . Parboiled rice is also good source of nutrients and it is lower down the glycemic index and ultimately it is beneficial for type-2 diabetics person.…”

Section: Rice (Oryza Sativa)mentioning

confidence: 99%

Cereals: Functional constituents and its health benefits

Baniwal¹,

Mehra²,

Kumar³

et al. 2021

Pharma Innovation

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Cereals are the major source of energy to good health over the world. The major and minor cereals are consumed either processed and semi processed with addition of other food ingredients. The cereals contains nutrients like carbohydrates, proteins, minerals, vitamins, fat and some of cereals having good amount of dietary fibre (soluble and insoluble). Some cereals especially colored rice, colored wheat, colored maize and some millets having the functional bioactive components such as polyphenols, tocopherol, orzyzenol (antioxidants) and vitamins these cereals having functional properties and ultimately fight against diseases and prevent or control the some disease in body i.e. cardiovascular risk, reduces the risk of cancer, type-2 diabetes, hypertension, high blood pressure etc. The cereal is consumed with pulses and fulfils the requirements essentials amino acid and its availability. Functional foods are consumed around the world; each functional food has its significance unique properties like taste, aroma, texture, consistency and flavour. The food may be consumed fermented while some are non-fermented. Fermented cereals are increasing the vitamins B complex and some other nutrients.

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Section: Rice (Oryza Sativa)mentioning

confidence: 99%

Cereals: Functional constituents and its health benefits

Baniwal¹,

Mehra²,

Kumar³

et al. 2021

Pharma Innovation

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“…A study showed Idli/rice-based Dokala made from heat-treated rice is better when compared to untreated rice in terms of its microbiological profile and physiochemical properties. The proximate composition of heat-treated parboiled rice Idli/Rice Dokala showed slightly higher values than the untreated parboiled rice Idli/Rice Dokala, which reveals that it has marginally higher nutritive value (Chelliah, 2019). Bamboo shoot is another food item which has been used by various tribes as well as in specific regions of India since ages.…”

Section: Introductionmentioning

confidence: 96%

“…Recent studies on nutritional aspect of Idli determined the Rapidly Available Glucose (RAG) and Slowly Available Glucose (SAG) values, SEM analysis, resistant starch analysis, microbial assay, and in vivo study analysis were performed to determine the glycemic index (GI) and glycemic load in normal and diabetic persons. Sensory analysis also proved that heat-treated Idli/Rice Dokala is superior to untreated ones based on their color, flavour, appearance, taste, and texture (Chelliah et al, 2019). Another study compared observations of the first and the fifth day samples of idli batter and showed variations in the nutrient content.…”

Section: Introductionmentioning

confidence: 99%

An overview on ethnic fermented food and beverages of India: Interplay of microbes, immunity and nutrition

Sarma

Gupta

2022

Nutr Health

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Background: India is a land of diverse food culture and habits and has a plethora of ethnic fermented foods to boast of. Ranging from the north east to the western part of the country and from northern Indian states to the southern tip of the country, fermented ethnic foods have become part of everyday meals and have been able to bridge nutritional gaps and improve general immunity of the people. Most ethnic fermented foods have a rich content of protein, vitamins, fibres and minerals. Aim: Our review attempts to bring forth and summarise the most popular, immune boosting fermented foods of various regions in India, the role microbes’ play in their making and how they have impacted the nutritional aspects and immunity of people in various regions of the country. It also highlights the lack of clinical findings in proving the effectiveness of most fermented foods. Methods: Pubmed central and Google scholar were extensively searched from inception to July 2021 for study concepts and topic related keywords. Results: Ethnic fermented food of various Indian regions has shown a definitive role in improving health and immunity. Conclusion: The diverse ethnic fermented foods maybe be meat based, cereal based, pulses based and even vegetable based. Their health benefits and immune boosting abilities are still to be explored to its maximum potential. Often the role of microbes in these fermented foods have also been underplayed and left unexplored.

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“…Rice is grown in many Asian countries and is consumed as a staple grain in human diets. Many studies have examined the starch properties of rice that are related to the variety or processing method ( Arns et al, 2015 ; Chelliah et al, 2019 ; Kim et al, 2021a ); polished white rice contains more than 75% starch and has low fiber content ( Li et al, 2004 ). Paddy rice is processed in several steps to produce polished final products such as brown and white rice for human consumption ( Kaur et al, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

Potential use of ground brown rice for weanling pigs

Lee

Kim

Cho

et al. 2021

Journal of Animal Science

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The current study was to assess the effects of substituting corn with ground brown rice (GBR) on growth performance, immune status, and gut microbiota in weanling pigs. Seventy-two weanling pigs [28-day-old with 6.78 ± 0.94 kg body weight (BW)] were randomly allotted to 2 dietary treatments with 6 pens and 6 pigs (3 barrows and gilts) per pen with in a randomized complete block design. The control pigs were fed a typical diet for weanling pigs based on corn and soybean meal diet (control diet: CON), and the other pigs were fed a diet formulated by replacing corn with GBR for 35 days. Growth performance, immune status, and gut microbiota of weanling pigs were measured. The substitution of corn with GBR did not affect growth performance or diarrhea frequency. Additionally, there were no differences in white blood cell number, hematocrit, cortisol, C-reactive protein, serum TNF-α levels between pigs fed CON or GBR for the first 2 weeks after weaning. However, weanling pigs fed GBR had lower (P < 0.05) serum TGF-β1 level than those fed CON. Furthermore, weanling pigs fed GBR had increased (P < 0.05) relative abundance of phylum Firmicutes and genus Lactobacillus and Streptococcus and decreased (P < 0.05) relative abundance of phylum Bacteroidetes and genus Clostridium and Prevotella in the gut microbiota compared with those fed CON. In conclusion, there was no significant difference in growth performance when corn was replaced with GBR in diets for weanling pigs. Furthermore, the substitution of corn with GBR in weaning diet modulated immune status and gut microbiota of pigs by increasing beneficial microbial communities and reducing harmful microbial communities. Overall, GBR-based diet is a potentially alternative to corn-based diet without negative effects on growth performance, immune status and gut microbiota changes of weanling pigs.

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Effect of Rice Processing towards Lower Rapidly Available Glucose (RAG) Favors Idli, a South Indian Fermented Food Suitable for Diabetic Patients

Cited by 9 publications

References 76 publications

Cereals: Functional constituents and its health benefits

Cereals: Functional constituents and its health benefits

An overview on ethnic fermented food and beverages of India: Interplay of microbes, immunity and nutrition

Potential use of ground brown rice for weanling pigs

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