SYLLABUS

GS-2: Issues relating to development and management of Social Sector/Services relating to Health. 

GS-3: Science and Technology- Developments and their Applications and Effects in Everyday Life.

Context: Recently, Scientists at CSIR – National Institute for Interdisciplinary Science and Technology (CSIR–NIIST), Thiruvananthapuram, have developed ‘designer rice’, a high-protein, low glycemic index (GI) grain for Type 2 diabetes. 

More on the News:

• The rice is claimed to have three times the protein of normal grains while maintaining a low glycemic index, helping in diabetes management.

• The technology has also been transferred to Tata Consumer Products Limited for commercialisation, indicating its potential for large-scale public use.

About Designer Rice

• ‘Designer rice’ refers to rice that is scientifically altered using food-processing technology to improve its nutritional composition. 

• It is not a simple surface fortification but a “fundamental re-architecture of the grain”, where its internal composition is redesigned.

• The process involves deconstructing rice into starch, protein, and fibre, and then reassembling them in a controlled manner, ensuring that the final product retains the same taste, appearance, and cooking properties as conventional rice.

• Technology and Production Process

o The innovation uses broken rice, usually a low-value byproduct. This is ground into flour, blended with protein and micronutrients such as iron, folic acid, and vitamin B12, and then reformed into rice-like grains.

o This approach not only improves nutrition but also adds value to agricultural waste, making it economically and environmentally significant.

• Key nutritional features of the designer rice

o Low glycaemic index (GI < 55) - Supports improved blood sugar management and metabolic regulation

o >20% Protein content - Substantially higher protein levels compared to conventional polished rice

o Improved dietary fibre - Contributes to digestive health and prolonged satiety

o Micronutrient enrichment - Includes iron, folic acid, and vitamin B12 to address dietary deficiencies

• Advantages:

o Enhanced nutritional quality in a widely consumed staple

o Improved glycaemic control supporting metabolic health

o Reduction in micronutrient deficiencies

o Delivery of essential vitamins and minerals within traditional dietary frameworks

o Improved satiety and favourable sensory acceptance

o Scalable extrusion-based production suitable for large-scale food systems

• Difference between regular rice and designer rice

o Regular white rice is predominantly carbohydrates and has a higher glycemic index (GI), leading to quicker spikes in blood sugar levels.

o Designer rice, in contrast, has higher protein content and a lower GI, making it more nutritionally balanced and beneficial for controlling blood sugar levels and enhancing satiety.

• Target Beneficiaries

o Designer rice is particularly useful for children, elderly individuals, and people recovering from illness, who have higher nutritional needs. 

o It is also beneficial for vegetarians and low-income groups, as it enhances nutrition without requiring a shift to expensive dietary alternatives.

• Economic and Policy Relevance

o By utilising broken rice, the innovation increases value addition in agriculture. 

o Its large-scale adoption can support food security and nutritional security, and it holds potential for integration into public food distribution and nutrition programmes.

o Promotes a circular economy in agriculture by utilising broken rice, an underutilised byproduct of milling.

About Type 2 Diabetes

Sources:
Indianexpress
Techindiacsir
Niddk
Indiatoday