Effect of parboiling on starch digestibility and mineral bioavailability in rice (Oryza sativa L.)

Parboiled rice is preferably consumed in many countries due to its nutritional superiority and lower starch digestibility. Parboiling affects rice cooking quality, starch digestibility and phytic acid which affects minerals bioavailability. Cooking quality was improved in parboiled brown (PB) and parboiled milled (PM) rice. Parboiling has significantly (P < 0.05) reduced glycemic index in both PB and PM rice with a proportionately increase in resistant starch. After milling, the phytic acid (PA) and Fe were reduced significantly (P < 0.05), however, parboiling further reduced PA but increased Fe content and bioavailability in PM rice due to its inward diffusion. Zn content was lower in PB and PM rice due to its outward movement during parboiling. The impact of Zn retention on its bioavailability was insignificant in parboiled rice as non-parboiled rice. This study provides better insights on rice parboiling as a method to reduce starch digestibility and improve mineral bioavailability which could be beneficial for diabetics and malnourished population.