Resistant Starch Content of Thirty Eight Selected Rice ( Oryza sativa L. ) Varieties of Sri Lanka

Walimuni Kanchana Subhashini Mendis Abeysekera, Sirimal Premakumara Galbada Arachchige*, Sudhair James, Subramaniam Sotheeswaran, Dil Thavarajah and Pushparajah Thavarajah
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Walimuni Kanchana Subhashini Mendis Abeysekera: Department of Agricultural Technology, Faculty of Technology, University of Colombo, Sri Lanka
Sirimal Premakumara Galbada Arachchige*: Department of Sciences and Social Sciences, Faculty of Nursing, University of Colombo, Sri Lanka
Sudhair James: Institute of Chemistry Ceylon, 341/22, Kotte Road, Welikada, Rajagiriya, Sri Lanka
Subramaniam Sotheeswaran: Institute of Chemistry Ceylon, 341/22, Kotte Road, Welikada, Rajagiriya, Sri Lanka
Dil Thavarajah: Plant and Environmental Sciences Department, Clemson University, USA
Pushparajah Thavarajah: Plant and Environmental Sciences Department, Clemson University, USA

Journal of Agriculture and Crops, 2018, vol. 4, issue 9, 93-98

Abstract: Background: Rice is the staple food of half the world’s population including Sri Lanka. Resistant starch (RS) is the starch and starch degradation products that escape digestion in the small intestine by human digestive enzymes and reported to have wide range of health benefits. Rice consists of varying amounts of RS depending on the rice variety. However, RS content of Sri Lankan rice varieties has very limited studied. Objective: To evaluate the RS content of thirty eight selected rice varieties of Sri Lanka. Methods: Twenty seven new improved (NI) [Bg: Bathalagoda and At: Ambalanthota], two old improved (OI) and nine traditional rice varieties of Sri Lanka were used in this study. RS content of whole grain rice varieties were determined according to the Megazyme assay protocol with some modifications. Results: RS content varied significantly (P 3% RS contents were all traditional rices (except Bg 3-5, a new improved white rice variety). Among the rice varieties studied, a traditional white pericarp rice variety Suduru Samba (4.65 ± 0.19%) had the highest RS content, while NI white pericarp rice variety Bg 305 (0.30 ± 0.02%) had the lowest RS content. Conclusion: It is concluded that RS content varied among the tested rice varieties and especially Sri Lankan traditional rice varieties had the highest RS content. Thus, such rices may have the potential to utilize in developing value added novel functional foods and neutraceuticals for prevention and dietary management chronic diseases.

Keywords: Rice; Sri Lankan rice; Traditional rice; Old improved rice; New improved rice; Resistant starch. (search for similar items in EconPapers)
Date: 2018
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