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Vasudeva Singh, Speaker at Diabetes Conference
CSIR-CFTRI, India
Title : Development and evaluation of red rice-based functional foods for diabetes management

Abstract:

Red rice (Oryza sativa L.), widely consumed across Asia, is recognized for its rich nutritional profile and bioactive phytochemicals with potential health benefits. This study focused on the development of red rice-based functional foods and their efficacy in managing diabetes, using streptozotocin-induced diabetic rat models.

Three types of products were formulated: Product A: Raw, parboiled, and phosphorylated parboiled red rice flours (PPRRF) were prepared and incorporated into the diet of diabetic Wistar rats at 62% supplementation. PPRRF, with a phosphorus content of ~554 mg% and a degree of substitution of 0.029 (within FSSAI limits), significantly improved body weight, reduced hyperglycemia, and alleviated diabetic complications such as glucosuria, proteinuria, nephropathy, and elevated blood urea. It also lowered plasma cholesterol, LDL, and triglyceride levels. Histopathological analysis showed preserved glomerular structure in PPRRF-fed rats compared to diabetic controls.

Product B: The incidence of diabetes has been increasing in developing countries, and there are only few studies that evaluate glycemic response in noodles prepared by cold extrusion technology. The present study was aimed at evaluating the effect of prepared noodles by utilizing the health and nutritional benefits of brown rice/de-husked rice (pigmented and non-pigmented paddy) and whole chick pea along with selected additives on glycemic response, as well as other biological responses in rats. Diabetes was induced by a single intraperitoneal injection of streptozotocin (40 mg/kg body weight) in male Wistar rats weighing 150-160 g. The rats were divided into six groups: SFC, SFD, PNFC, PNFD, NPNFC and NPNFD. In the case of the experimental diet, noodles (pigmented and non- pigmented dehusked rice with whole chick pea) were incorporated at 10% level, while the control rats were fed with a basal diet for a period of 6 weeks. Both the noodles (pigmented and non-pigmented dehusked rice with chick pea) exerted favorable influences in diabetic rats by significantly improving body weight, consumption of food and water, and control in volume of urine. Fasting blood glucose showed a 40 and 29% improvement with PNFD and NPNFD rats, respectively. The excretion of sugar in the urine was reduced in both of the PNFD and NPND rats, which was around 4 to 6 g/d compared to SFD, 7 g/d. The glycemic response in rats, observed that the consumption of above noodles for six weeks reduced the blood glucose response in rats when compared with the SFD rats. The present study indicates that the above noodles have an ameliorating influence on diabetic status, as assessed by the above parameters. Thus, the prepared noodles are best suited in the diet management of diabetics and disorders of carbohydrate metabolism.

Product C: Dosa (a traditional fermented pancake) was prepared using raw and parboiled red rice with black gram as well as with green gram dal. These formulations demonstrated hypoglycemic, hypocholesterolemic, and nephroprotective effects in diabetic rats, attributed to the presence of phytochemicals, resistant starch, and slowly digestible starch. The findings suggest that red rice-based products, from raw and processed through parboiling and phosphorylation, hold promise as functional foods for diabetes management.

Biography:

 After retiring from CSIR-CFTRI as Chief Scientist in 2013, Dr. Vasudeva Singh served as an Emeritus Medical Scientist (ICMR) at the University of Mysore and later as Professor under a DBT-sponsored Food Science Project at Gauhati University, Guwahati. He has published over 85 research papers, invented several technological processes, and successfully commercialized one Patent to more than 30 industries. He has handled numerous national and international projects, guided nearly 100 B.Tech, M.Sc., and M.Tech students in their dissertations and investigations, and supervised 8 Ph.D. candidates, including scholars from INSA and African countries. Dr. Singh was a faculty member and Course Co-ordinator of the M.Sc. Food Technology program and HRD courses at CSIR-CFTRI. A recipient of the Lifetime Achievement Award, FRSC, and several other honors, he has delivered many invited talks, presented innumerable oral lectures, and contributed 80–100 posters at national and international forums. He is the inventor of several technology processes and continues to serve as a critical reviewer for reputed journals such as LWT, JCS, and Food Chemistry. He has been associated with the Food Safety Standards Authority of India (FSSAI), New Delhi, in various capacities and is currently serving as a member of its Scientific Committee. He has also served on the Research Advisory Committee of ICAR–Central Institute of Post-Harvest Engineering and Technology (CIPHET). 

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