![]() Mutation breeding has been studied by scientists for almost 90 years in plants. Here, progeny rows of low glycemic (Gl), high protein rice evaluated at the LSU AgCenter Rice Research Station. This provides a great genetic source for an ideal grain quality consistency.Īfter breeding new varieties in a greenhouse, field trials begin. Cypress is well known for its high milling quality with a capability to maintain high whole-grain milling yields at lower harvest moisture across different environments. ![]() To provide a strong genetic foundation, rice cultivar Cypress was selected as a parental line in the mutational breeding. long grain rice was another important consideration while carrying out the process. Retaining the premium standards for grain qualities for the U.S. Both traits are rarely expressed in natural rice populations. This helped us to acquire new genetic capabilities for the two traits of low glycemic index and higher protein. The pursuit for perfect rice started with 7 years of research using traditional mutational breeding techniques. The increase in protein content provides additional lean protein and improves overall rice’s nutritional profile.įrontière is sold commercially as “ Parish Rice” and “ Cahokia Rice.” It is currently being grown on farms in Illinois and Louisiana. Its low GI property allow people with prediabetes or diabetes to eat rice safely. It has 53% more protein than regular rice. It has the lowest glycemic index* for any rice. The first of its kind anywhere in the world, this new variety – ‘Frontière,’ is a rice superstar. ![]() A team there developed a new variety of rice that has a low glycemic index and is high protein. Utomo inspecting preliminary yield trial plots at one of the research sites in Louisiana. These types of tests verify flavor, cooking ability, and even things like baking ability (rice flours).ĭr. In 2019, I presented our research at a scientific meeting, and reported that the rice was in testing for consumer use. For many years, we have been working on breeding a rice that is higher in protein – and has a lower glycemic index. My colleague Ida Wenefrida and I, along with our teams at Louisiana State University AgCenter – Rice Research Station, are rice breeders and biotechnologists. This makes rice less favorable to people with diabetes as well as in supporting obesity prevention or weight loss programs. That’s because most varieties of rice have a high glycemic index. However, some perceive rice as a “bad” source of carbohydrates. There are so many good qualities about rice: excellent palatability, hypo-allergenicity, versatility, and nutritional quality. Other people use rice as a main ingredient – say in jambalaya and etouffee. Taste, texture, and ease to prepare are some of the reasons for its popularity.įor many, cooked white rice that is just out of the rice cooker gives a pleasing experience of enjoying plain rice. Rice continues to expand into communities that are traditionally non-rice eating with the increasing levels of cross culture exchange, travel, and tourism. Rice is a main staple food of more than 2.4 billion people.
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