IMPROVING THE GLYCEMIC INDEX OF WHITE RICE (ORYZA SATIVA). (VARIATION IN RICE AND SOYA BEANS (GLYCINE MAX) INTEGRATION

ABSTRACT

In diabetes mellitus patients, one of the efforts to control normal blood glucose levels is to eat low glycemic index foods. Rice is a Nigerian staple food that contains carbohydrates. This study examines the effectiveness of adding soya beans to white rice to lower its glycemic index (GI). White rice, a dietary staple, has a high GI, causing blood sugar spikes and increasing the risk of conditions like type 2 diabetes. Adding soya beans, rich in protein, fiber, and plant compounds, presents a possible way to reduce the rapid blood sugar increase linked to consuming white rice. The research method included creating rice-soya bean blends with varying ratios. These blends were then tested in the lab and with human subjects to determine their GI and post-meal blood sugar response. The nutritional composition of the blends was also analyzed to evaluate their overall dietary impact. Results show that adding soybeans to white rice significantly lowers the GI compared to pure white rice. This reduction is due to factors such as the presence of soluble fiber, protein, and active components in soybeans, which slow down the breakdown and uptake of carbohydrates. Additionally, the blends have improved nutritional value, with increased protein and fiber, and decreased levels of fast-digesting starch. The findings have implications for public health, as consuming low-GI foods can help control blood sugar, enhance insulin sensitivity, and reduce the risk of obesity and related metabolic issues.