Author(s): Warwate Sunil Indrajit and Archana Singh

Abstract: With the global population steadily increasing, there has been a substantial rise in demand for rice production and consumption. Rice grain primarily yields starch as its principal constituent. The quality of starch is influenced by its components, specifically amylose and amylopectin, alongside factors such as resistant starch content. Elevated health concerns linked to rice consumption stem from its high glycemic index. Consequently, the starch composition of six Pusa rice genotypes was analyzed. The starch content among these genotypes ranged from 77.62% to 83.65%. Amylose content ranged from 22.53% to 31.49%, while amylopectin content ranged from 47.07% to 59.23%. Resistant starch content varied from 1.06% to 2.37%. Furthermore, the amylose to amylopectin ratio ranged from 0.40 to 0.67. These findings indicate moderate amylose to amylopectin ratios in the studied Pusa rice genotypes. Pusa 1174 exhibited the highest amylose to amylopectin ratio, which positively correlated significantly with resistant starch content. Consumption of such genotypes may mitigate blood sugar spikes, potentially reducing risks associated with diseases like diabetes, obesity, fatigue, and CVDs. Future strategies could involve enhancing resistant starch and altering amylose to amylopectin ratios through techniques such as marker-assisted backcross breeding and genetic engineering, tailored to specific applications of rice starch.

DOI: 10.33545/26174693.2024.v8.i6Sg.1371