Nutritional, functional properties, glycemic index and glycemic load of indigenous rice from North and East Borneo

Abstract

Rice is a staple food for Indonesians. Therefore, awareness of the nutritive value and the health benefit of rice is of vital importance. This study was conducted with the objective to evaluate the nutritional value, functional properties of rice, blood glucose response and glycemic index of the North and East Borneo native rice, such as the Red Mayas (RM), white Mayas (WM), red Adan (RA), white Adan (WA), and black Adan (BA). Proximate levels (proteins, fats, carbohydrates, ash, and water) in BA, WA, RM, WM, and RA are generally different from the highest levels of protein, fat, calories in BA rice. The highest insoluble dietary fiber in BA was 0.91g/100 g and the lowest is RA. The iron content in WA is 3-5 times higher than other local rice 14.48 mmg/100 g. The highest content of vitamin B1 (thiamine) indicated by RA is 0.38 mg/100 g, while the lowest is WA, which is 0.17 mg/100 g. Thus, the highest amylopectin and amylose content is RA, which is 69.09 g/100 g. Longer glucose is stored in the blood, namely BA and the five types of local rice in East and North Borneo, which show a high glycemic index.

Nutritional Evaluation, Glycemic Index and Sensory Property of Breakfast Cereals developed from Malted Amaranth and Roasted Sesame Blends

“…However, food of high fi bre should be consumed with appropriate amount of water in order to prevent diffi culty during defecation [22]. Th e total dietary fi bre reported in this study is higher than the values (2.73-3.89 g/100 g) reported by Saragih et al [15] for diff erent varieties of rice.…”

“…Determination of soluble dietary fi bre, insoluble dietary fi bre and total dietary fi bre: Determination of soluble dietary fi bre, insoluble dietary fi bre, and total dietary fi bre was carried out using enzymatic method [14,15] as follows: homogeneous dry samples with ratio 1: 2 (solute: solvent) were extracted using petroleum benzene at room temperature for 15 min if the sample fat content exceeded 6-8%. Fat extraction aims to maximize starch degradation.…”

“…A 9-point Hedonic scale was used and the quality parameters assessed were colour, texture, fl avour, crispness, taste, and overall acceptability. Fift een (15) semi trained panellists from the University community who were familiar with breakfast cereal and good consumers of similar products were selected. Each sample was coded and the score sheet was presented for scoring in well illuminated laboratory for this assessment.…”

“…Dietary fi bre is food component that is chemically unchanged or resistant to digestion. Its presence is indispensable in the digestive process in the human body [15]. Th e tables 1 and 2 report the dietary fi bre of the fl our samples and the extruded breakfast cereal samples.…”

An in Silico Approach Reveals the Potential Function of Cyanidin-3-o-glucoside of Red Rice in Inhibiting the Advanced Glycation End Products (AGES)-Receptor (RAGE) Signaling Pathway

“…It is lower than white rice, which has a GI of 72. Foods with high GI can increase blood glucose quickly, and vice versa ( 15 ). Red rice is also rich in anthocyanin compounds.…”