Effect of domestic processing methods on the starch, non-starch polysaccharides and in vitro starch and protein digestibility of three varieties of rice with varying levels of amylose

The effect of processing on the in vitro protein and starch digestibility of three varieties of rice (Doongara, Inga and Japonica) with different levels of amylose was studied. The effect of heating processes on the amount of protein, amylose, total starch, and non-starch polysaccharide (NSP) and resistant starch (RS) contents was also analysed. Results indicated a highly significant increase in the protein and starch digestibilities of rice. Pressure-cooking rendered starch and protein more digestible. The levels of amylose affected the digestibility of starch, but not protein digestibility per se. Boiling and pressure-cooking caused only small changes in the total RS and NSP contents in all the three varieties but some redistribution from insoluble to soluble components was observed.