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 o f three varieties of rice (Doongara, Inga and Japonica) with different leve ls of amylose was studied. The effect of heating processes on the amount of protein, amylose, total starch, and nonstarch polysaccharide (NSP) and res istant starch (RS) contents was also analysed. Results indicated a highly s ignificant increase in the protein and starch digestibilities of rice. Pres sure-cooking rendered starch and protein more digestible. The levels of amy lose affected the digestibility of starch, but not protein digestibility pe r se. Boiling and pressure-cooking caused only small changes in the total R S and NSP contents in all the three varieties but some redistribution from insoluble to soluble components was observed. (C) 2000 Elsevier Science Ltd . All rights reserved.