Good news for rice-lovers who are worried about eating it because of fears that it will make them diabetic! Scientists at the Philippines-based International Rice Research Institute (IRRI) have developed rice with an ultra-low glycemic index (below 45). There is something more. The protein content in this milled rice grain is about 16 per cent, double the levels in the existing rice varieties, making it an attractive option for protein-conscious people.
“We have identified the genes responsible for low and ultra-low glycemic index (GI) in rice. This discovery will be able to convert popular rice varieties into low and ultra-low GI for refined white rice through conventional breeding methods, keeping high-quality grain and without compromising yield,” Nese Sreenivasulu, Head of IRRI’s Consumer-driven Grain Quality and Nutrition Research Unit and the lead of this discovery, told businessline.
In Hyderabad recently, Sreenivasulu said many of the existing rice varieties have a GI ranging from 70 to 77, which is not considered healthy for people with diabetes.
With a high GI, rice is digested rapidly, releasing glucose quickly into the bloodstream, causing high sugar spikes. The newly ultra-low GI line released by the IRRI scientists has a GI level of 44, which can even rival millets, which are being presented as a safer alternative for people with diabetes.
Raising incidences of diabetes is a concern in Asia, particularly in India, which has a high prevalence of 101 million Type 2 diabetes and 130 million pre-diabetes.
To address this, IRRI has been working on developing rice with low GI properties and enhanced protein content.
“We screened an extensive collection of thousands of accessions among 1.32 lakh rice accessions present in the genebank and identified low GI donors. A major breakthrough was the development of an ‘in-vitro glycemic index testing system’ that mimics the human digestive system, significantly reducing the cost and time compared to human trials. This allowed them to screen a larger number of samples,” he said.
“We successfully combined both the ultra-low GI and high protein traits into Samba Masuri. This new variety also shows an increased yield of up to 6.2 tonnes per hectare in Philippine conditions due to the incorporation of another gene (OSTPR) that increases panicle branching. The maturity duration has also been reduced from 140 to 110 days,” he said.
Sreenivasulu highlighted the potential of these varieties for both domestic consumption and export markets, where low GI rice can fetch significantly higher premiums (around $1600 per tonne) compared to regular non-Basmati rice (around $350 a tonne).
He said the IRRI is collaborating with the Odisha government to establish an end-to-end value chain for these nutritious varieties, including a dedicated processing facility in Bhubaneshwar. This initiative aims to empower women through self-help groups by providing training and entrepreneurial opportunities in the processing facility.
In addition to the ultra-low GI and high protein rice, IRRI has also identified another variety, IRRI 147, which has a low GI of 55 and has shown high yields (5.5 to 9 tonnes). This variety is being positioned for developing value-added food products like flakes and instant rice, while maintaining its low GI property. The dedicated processing facility will also explore combining rice and millets to create various nutritious food products.
The pilot cultivation of low GI, ultra-low GI, and high-protein rice will begin in Odisha by early 2026. The Indian Council of Agricultural Research (ICAR) will conduct trials and is expected to decide on the national release of IRRI 147 soon.
Rice – GI values:
Sona Masuri: 72
Sambha Mahsuri: 56-69
Swarna: 70
Jyothi: 72
Improved Samba Mahsuri: 50.9
Telangana Sona: 51.5
Lalat: 53.17
Sampada: 51
Ponni: 70.2
Surti Kolam: 77.0
New IRRI variety: 44
Millets – GI values:
Barnyard: 42
Foxtail: 50–60
Kodo: 52.7
Little: 52.11
Proso: 52.7
Finger: 54–68
Pearl: 54