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Research Article Open access CC BY 3.0

Nutrient Composition and Predicted Glycemic Index of Rice Varieties from Nigeria

Amaka M. Odenigbo, Nahemiah Danbaba, Michael Ngadi

Current Journal of Applied Science and Technology · pp. 302–318 · Published 19 Oct 2013

10.9734/BJAST/2014/6203

Abstract

Aims: This study aimed to evaluate the nutritional composition, rate of starch digestibility and predicted glycemic indices of selected nine commonly grown rice varieties in Nigeria. Place and Duration of Study: Samples were collected from Nigeria, analyzed at McGill University, Canada between 2012 and 2013. Methodology: The samples involved five improved varieties and four local varieties of milled, non-parboiled rice. Predicted glycemic index (pGI) was estimated by in vitro enzymatic starch digestion. Proximate nutrients and mineral compositions were determined by standardized methods. Results: The proximate, mineral composition and starch digestibility varied among samples. The predicted glycemic indices (pGI) were within the range of 66.09 to 73.20 %. Jamila had the lowest pGI and starch hydrolysis rate (66.09 % and 0.05 min-1,respectively). FARO 52 exhibited significant lowest phosphorus, potassium and magnesium (P<0.05). Yardass had significantly highest values for protein (11.59 %) and fat (1.47 %). Conclusion: The local rice varieties generally, portrayed lower rate of starch digestibility with higher nutritional value compared to improved rice varieties.

Non-parboiled rice nutritional composition in vitro starch digestibility glycemic index

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