Latest news with #Kattuyanam
Time of India
08-07-2025
- Health
- Time of India
Pokkali, Kuruva have lowest glycemic index, says study
1 2 Kochi: While it is known that brown rice has a lower glycemic index (GI) than white rice, a study by a team of researchers at Kerala Fisheries University (Kufos) shows that germinating the paddy before parboiling could ensure a healthy rice meal. The team examined nearly 20 South Indian rice varieties before narrowing down to five commercially significant types — Pokkali, Kuruva, Kattuyanam, Jyothi and Uma. They studied the combined effects of germination and parboiling on starch digestibility, nutrient bioavailability and GI. "We looked at the changes in the content of phenolics, flavonoids, and gamma-aminobutyric acid (GABA) to understand the glycemic index. These were induced by germination, followed by parboiling. We also carried out clinical trials on volunteers to understand changes in taste and flavour," said Kufos food technology department associate professor Maya Raman. Pokkali had the lowest GI, thus validating the significance of using Pokkali rice in glycemic control and diabetic management through dietary interventions. Employing the germination process with parboiling in Pokkali and Kuruva gave a tasty product acceptable to all, the study found. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Is it better to shower in the morning or at night? Here's what a microbiologist says CNA Read More Undo Pokkali, Jyothi, and Uma were collected from the Rice Research Station, Ernakulam while Kuruva and Kattuyanam samples were collected from local farms in Perumbavoor. Each sample was thoroughly examined visually for any kind of contamination or spoilage and stored in airtight containers under refrigerated conditions for further studies. The modifications in cooking and eating quality were also investigated. The oral glucose tolerance test in a healthy population was carried out to validate the predicted GI. The sensory evaluation showed high overall acceptability for all varieties except for Kattuyanam, possibly because the latter had an inherent sticky nature and suboptimal cooked appearance. All samples exhibited an improved flavour, reduced hardness and stickiness after germination, which may be attributed to the hydrolysis of the carbohydrates and proteins. The parboiling process after germination enhanced the appearance, which may be attributed to the stabilised starch structure during parboiling and its aesthetic appearance upon cooking. The parboiling process retained the structural integrity during cooking, thus mitigating the adverse effects of starch disintegration typically seen in germinated rice alone. Pokkali showed the lowest GI, thus validating the significance of using Pokkali rice in glycemic control and diabetic management through dietary interventions. "We suggest that we focus on optimising germination conditions to maximise glycemic benefits and investigate consumer acceptance, which would aid in promoting broader dietary recommendations and enhancing the public health impact of germinated rice," she said.
News18
12-06-2025
- Health
- News18
Diabetes: How Traditional Wild Rice Helps Control Blood Sugar Naturally
Last Updated: Switching to wild rice—a fibre-rich, unpolished grain—can naturally aid blood sugar control and lower diabetes risk, especially when consumed from a young age Diabetes is no longer just an adult health concern. Increasingly, children are being diagnosed with the condition. As the cost of medical treatments continues to rise, many families are turning to natural, sustainable methods to manage diabetes—starting with diet. And one simple, impactful change lies in choosing the right kind of rice. Wild rice is a traditional grain known for its impressive health benefits, particularly its ability to regulate blood sugar levels. It slows the breakdown of glucose in the body, making it a helpful dietary addition for managing diabetes. Regular consumption from a young age is even believed to reduce the risk of developing the disease later in life. Among traditional rice varieties, wild rice stands out. It's said to get its name from the way it grows—tall and resilient, reaching heights of up to 7 feet, so much so that even elephants can walk through its fields. While all rice offers some nutritional value, modern polished rice loses a significant portion of its vitamins and minerals due to the removal of the bran layer. In contrast, traditional rice varieties like wild rice are consumed unpolished, retaining their full nutritional profile and offering a healthier, more nourishing option. Cultivation and Characteristics Wild rice takes about 180 days to mature and can be cultivated using various methods, including direct sowing, nursery transplanting, and the single seedling technique. Each ear grows in clusters, leading to a relatively high yield. Wild rice is rich in dietary fibre, which aids digestion and relieves constipation. It also offers numerous medicinal properties—helping to manage blood pressure, support the nervous system, and crucially, control diabetes. One specific variety, Kattuyanam, is especially effective in reducing glucose breakdown in the body. Regularly incorporating it into your meals may significantly aid in diabetes management and support better long-term health. For anyone seeking a more natural, sustainable way to manage chronic conditions like diabetes, switching to traditional, unpolished rice varieties—especially wild rice—can be a powerful first step. First Published: June 12, 2025, 08:53 IST
