Rice is an important staple food for more than half of the world’s population. Especially in Asian countries, rice is a major contributor to dietary Glycemic load (GL). Glycemic index (GI) of different varieties of rice (Oryza sativa L.) commonly consumed in are not widely studied even though it is the staple food. To determine the proximate compositions and the GI of three different rice flakes, namely Milled Rice, Mappilai samba rice and Red kavuni rice. The study was a randomised cross over study using healthy Farm women (n=15). GI was determined as the ratio between the incremental areas under curve obtained for the test food and the standard glucose (WHO/FAO method). Proximate compositions were determined by standard methods. Mappilai samba rice and Red kavuni rice (Flakes) are of nutritional significance to individuals seeking to control the energy intake and lower glucose level. | Assessment of glycemic responses in three traditional paddy varieties conducted by Krishi Vigyan Kendra
