Vol. 12, Issue 7 (2023)

Author(s):
Vinay Premi, Hemant Sahu and Ajit Kumar Mannade

Abstract:
Rice, being a staple food for a significant portion of the world's population, provides both sustenance and energy. However, its high carbohydrate content and tendency to raise blood glucose levels quickly make it unsuitable for individuals with diabetes. Key biochemical traits, such as carbohydrate composition, amylose content, and gelatinization temperature, influence the glycemic index (GI) of rice. The GI measures how rapidly glucose is released into the bloodstream after consuming a specific amount of food. The objective of this study was to anticipate the interconnections between various biochemical compositions and traits associated with glycemic index (GI). The rice genotypes used in this study included Chapti Gurmatia, Dagad Deshi, and a population of 159 RIL (Recombinant Inbred Line) derived from crossing Chapti Gurmatia with Dagad Deshi. The biochemical analysis revealed a considerable range in total carbohydrate content among the rice lines, with values ranging from 57.64% in the line CXD-298 to 87.75% in the line CXD-214, with an average total carbohydrate content of 77.74%. The apparent amylose content in the rice lines exhibited a range of 8.18% to 22.73%, with the lowest value observed in CXD-26 and the highest in CXD-280. On average, the apparent amylose content was found to be 18.79%. The alkali spreading value varied between 1 (CXD-84 and CXD-109) and 5 (in CXD-22 and CXD-26), with an average alkali spreading value of 2.69. Notably, the sample variance indicated substantial variation across the traits, with values of 55.89, 4.37, and 0.39 for total soluble carbohydrate, apparent amylose content, and alkali spreading value, respectively. The high amylose rice line, CXD-106, was identified to have a high carbohydrate percentage of 86.02%. This finding further reinforces the positive correlation between high amylose and high carbohydrate content. A negative correlation coefficient of -0.038 was computed between the carbohydrate percentage and apparent amylose content, indicating a weak inverse relationship between these two variables.