Rice is among the most commonly and widely consumed staple foods in India, forming the backbone of daily meals for millions. While rice provides energy and is loaded with many macro- and micro- nutrients, they do get a bad rap for being heavy on starch, containing relatively low amounts of protein, fibre, and essential micronutrients. This nutritional limitation has long been a concern for health experts. This carbohydrate-heavy composition can also cause rapid spikes in blood sugar. And so, Indian scientists have now developed an innovative solution known as designer rice - a nutritionally enhanced form of rice that could help address two major health challenges in India: rising diabetes rates and widespread malnutrition.
Designer rice is loaded with high protein levels and a lower glycemic index (GI).
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White rice is packed with carbohydrates, which means it causes rapid spikes in blood sugar levels after meals. This becomes particularly worrying in India, which has one of the largest populations of people living with diabetes in the world. At the same time, millions of Indians suffer from hidden hunger – a condition where people consume enough calories but lack important nutrients like protein, iron, and vitamins.
Because rice is consumed so widely, improving its nutritional profile could have a massive impact on public health.
Researchers at the Council of Scientific and Industrial Research’s National Institute for Interdisciplinary Science and Technology (CSIR-NIIST) in Thiruvananthapuram have developed a new variety of rice that is higher in protein and lower in GI than conventional rice.
Unlike genetically modified crops, this rice is created using advanced food-processing technology rather than genetic engineering. Scientists essentially rebuild the rice grain from its basic components. The process involves separating traditional rice into starch, protein, and fibre components and then reassembling them in a way that enhances the grain’s nutritional value.
By reducing some of the starch and increasing protein and micronutrients, researchers have created a rice grain that is far more nutritionally balanced.
According to the scientists, among the main positives of this innovation is the use of broken rice, small fragments that are produced during the rice milling process. These fragments are usually sold at lower prices and often considered a low-value byproduct. Scientists grind the broken rice into flour and mix it with additional protein and important micronutrients like iron, folic acid, and vitamin B12. The mixture is then processed and reshaped into grains that resemble regular rice.
Despite the improved composition, the designer rice maintains the familiar taste, texture, and cooking properties of traditional rice, making it easier for consumers to adopt.
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