Effect of Amylose Content and Pre-germinated Brown Rice on Serum Blood Glucose and Lipids in Experimental Animal

To study the effect of amylose content and Pre-germinated brown rice (PGBRL) on blood glucose and lipids, streptozotocin induced diabetic rats were fed on two cooked Egyptian rice varieties Giza175 high amylose 24.49 % for brown and 29.63% for white and Giza 181 low amylose 18.18 % for brown and 21.07 % for white. Pre-germinated brown rice (PGBRL) prepared from rice low amylose by immersing in water for 3 and 24 h before cooking and bread making from rice low amylose. The body weight loss was observed in the rats fed on cooked brown rice high amylose, PGBRL 3h and rice bread .Serum blood glucose and lipids lowering effect was observed in fed cooked rice high amylose compared to diabetic control rats. Feeding on cooked PGBRL caused some improvement in both blood glucose and lipids compared to diabetic control. These results suggest that the feeding with cooked rice high amylose instead of cooked rice low amylose may be effective to control serum blood glucose and lipids. Cooked (PGBRL) ameliorated the elevation of serum blood glucose and lipids