In-Vitro carbohydrate and protein digestion of three selected varieties of puffed rice

Abstract

Rice is the staple in the diet for much of the world. Due to its acceptance and versatility, rice has been used to prepare different processed ready to eat food that are easy to consume and tasty. One such processing technique is puffing, where the rice kernels are puffed using high temperature. The In vitro digestibilities of the three varieties were carried out, to observe the digestibility of carbohydrate and protein. The in vitro carbohydrate digestibility in RNR 2458 (82.21 %) was observed to be highest and lowest in WGL 283 (80.28%). The in vitro protein digestibility in WGL 44 (86.30%) was observed to be highest and lowest in RNR 2458 (82.67%). The nutritional analysis also found better results with WGL283 as in vitro digestibility content was better than others.