Evaluating factors that influence appetite and glycemic response to wild rice and wild rice blends in humans
| dc.contributor.author | Chukwu, Nnedinso | |
| dc.contributor.examiningcommittee | Bandara, Nandika (Food and Human Nutritional Sciences) | |
| dc.contributor.examiningcommittee | Joseph, Sijo (Food and Human Nutritional Sciences) | |
| dc.contributor.examiningcommittee | Levin, David (Biosystems Engineering) | |
| dc.contributor.supervisor | MacKay, Dylan | |
| dc.contributor.supervisor | Mollard, Rebecca | |
| dc.date.accessioned | 2025-04-29T14:49:51Z | |
| dc.date.available | 2025-04-29T14:49:51Z | |
| dc.date.issued | 2025-03-20 | |
| dc.date.submitted | 2025-03-20T17:04:21Z | en_US |
| dc.date.submitted | 2025-04-22T14:59:14Z | en_US |
| dc.degree.discipline | Food and Human Nutritional Sciences | |
| dc.degree.level | Master of Science (M.Sc.) | |
| dc.description.abstract | Background: Wild rice (WR) has been reported to have better nutritional profile compared to white rice (WhR) and brown rice (BR). It has also shown numerous health benefits in animal models and in vitro studies. But no study has reported the effects of WR consumption on postprandial appetite and glycemic response (PPGR) in humans. Objectives: To investigate the effects of cooked Canadian WR and wild rice blends consumption on palatability, postprandial appetite and PPGR in adults and evaluate the nutritional components that could be responsible for the study outcomes. Design: The acute trial followed a randomized crossover controlled design. Participants (n=19, 10 males and 9 females) consumed 140 g of treatment; stovetop cooked WR, BR, WhR (control), a wild rice blend of 15% wild rice and 85% brown rice (WRB), and microwaved WRB with 250 mL water. Their blood glucose concentration and appetite were measured at intervals from 0 to 120 min. Palatability of the treatments was measured following consumption. To explore the potential impact of parboiling on blood glucose results, WR was parboiled and nutritional composition of the treatments used in the study and the parboiled WR were analyzed and compared. Results: From the trial, it was observed that the stovetop cooked WR had about 32.7% increase in the PPGR when compared to parboiled WhR (p ≤ 0.05). No differences were observed for appetite among the treatments. Parboiled WhR (70.7%) and BR (72.4%) were more palatable than WR (61.3%) and WRB (57.1% for microwave and 64.0% for stovetop). Based on these results we explored the impact of parboiling on WR. We found that parboiling improved the protein, dietary fibre, amylose, total phenolic content, fat, and reduced the rapidly and slowly digestible starch, starch damage, total flavonoid content, and carbohydrates in WR. Also, the cooked parboiled WR showed intermediate estimated glycemic index (eGI) of 64 in in vitro digestion calculation compared to cooked non-parboiled WR with eGI of 77. Conclusion: Short-term consumption of 140 g of cooked non- parboiled WR led to higher PPGR compared to parboiled BR and WhR in adults, despite WR having better nutritional profile than WhR and BR. Parboiling WR could be an excellent method to reduce blood glucose response to WR consumption, without meaningfully decreasing its positive nutritional properties. Further studies are needed to investigate insulin response following WR consumption and the effects of cooked parboiled WR on postprandial appetite and PPGR in humans. | |
| dc.description.note | May 2025 | |
| dc.identifier.uri | http://hdl.handle.net/1993/39052 | |
| dc.language.iso | eng | |
| dc.subject | Wild rice | |
| dc.subject | Wild rice blends | |
| dc.subject | Appetite response | |
| dc.subject | Postprandial blood glucose response | |
| dc.subject | Human trial | |
| dc.subject | Palatability | |
| dc.subject | Parboiling wild rice | |
| dc.subject | Zizania palustris | |
| dc.title | Evaluating factors that influence appetite and glycemic response to wild rice and wild rice blends in humans | |
| local.subject.manitoba | no |