Germinated Rice in Diabetes Management: Technological and Functional Changes

Abstract

Cereals are known for their outstanding source of macro‐ and micro‐nutrients and phytochemicals. However, their interactions within the food matrices result in complexes that interfere with bioavailability, bio‐accessibility, and its metabolism in the human system. Germination has been reported to interfere with these interactions in the food matrices and enhance the accessibility and digestibility of nutrients. The germinated rice in the management of the diabetes is a novel concept as it modulates the glycemic index of the product and also enhances the bio‐accessibility of phytochemicals. Type‐2 diabetes has shown an alarming increase in recent past, which is chiefly due to dietary habits and sedentary life style. Even though, medical science is developing new therapeutical measures, preventing the risk of disease through dietary modulations may be more preferred. Germination also improves the texture, cooking, and eating quality of rice making it more tastier. During germination, the starchphytochemical interactions, delayed digestibility and physiological performances and glycemic control, can pave way to diabetes management in such cases. In view of these, the current review focuses on the starch and its interactions with phytochemicals, the bioavailability and bioaccessibility of these components, and their impact on reduced glycemic index.