Our Story

Primera Red Rice - The Jewel of Malaysia

After seven years of research UKM’s scientists with the cooperation of MARDI’s research officers have successfully produced a variety of rice which not only can increase paddy yield and farmers’ income but also has properties with low glycemic index suitable for diabetics.

Recent and On-Going
Research & Development

We create values through product research and development to scientifically evaluate the goodness of our rice. We have vast experience of both small and large scale research projects.

High GABA levels in sprouted UKMRC-9

 

The neurotransmitter γ-aminobutyric acid (GABA) is a functional food ingredient of growing importance in the preparation of GABA-enriched germinated brown rice. Eating GABA rice helps to stimulate motor learning and subconscious motor control. This analysis was carried out via high-performance liquid chromatography (HPLC). The crossbred red rice variety UKMRC-9 produced the highest level of GABA content (411 μg g–1).  Highest sprouting percentage was obtained after soaking the dehulled rice in water at 35 °C for 6 hours, drained and left overnight.

High GABA levels in sprouted UKMRC-9

 

The neurotransmitter γ-aminobutyric acid (GABA) is a functional food ingredient of growing importance in the preparation of GABA-enriched germinated brown rice. Eating GABA rice helps to stimulate motor learning and subconscious motor control. This analysis was carried out via high-performance liquid chromatography (HPLC). The crossbred red rice variety UKMRC-9 produced the highest level of GABA content (411 μg g–1).  Highest sprouting percentage was obtained after soaking the dehulled rice in water at 35 °C for 6 hours, drained and left overnight.

Quantification of Resistant Starch in UKMRC-9

Resistant starch (RS) is the starch portion resistant to enzymatic hydrolysis in our gut. Adding RS into our diet helps lowering blood sugar levels after meals. Applying a method of enzymatically degrading starch samples according to the Association of Official Analytical Chemists (AOAC), we measured the RS content of cooked-chilled red rice and rice bread at 8g and 3.3g /100g.

Quantification of Resistant Starch in UKMRC-9

Resistant starch (RS) is the starch portion resistant to enzymatic hydrolysis in our gut. Adding RS into our diet helps lowering blood sugar levels after meals. Applying a method of enzymatically degrading starch samples according to the Association of Official Analytical Chemists (AOAC), we measured the RS content of cooked-chilled red rice and rice bread at 8g and 3.3g /100g.

Clinical Trial of Low-GI, Polyphenol -Rich UKMRC-9 Red Rice on Cardiometabolic Parameters in Patient With Type 2 Diabetes (T2D)

The objectives of this study is to evaluate the effects of replacing white rice with UKMRC-9 on the glycemic, lipid and inflammatory profiles of Malaysian T2D patients. The project also aims to characterize the blood plasma metabolome in relation to acute dietary exposures to UKMRC-9 constituents/metabolites and  assess the changes in mitochondrial structure and circulating exosomal microRNAs among T2D patients upon replacing white rice with UKMRC-9.

Clinical Trial of Low-GI, Polyphenol -Rich UKMRC-9 Red Rice on Cardiometabolic Parameters in Patient With Type 2 Diabetes (T2D)

The objectives of this study is to evaluate the effects of replacing white rice with UKMRC-9 on the glycemic, lipid and inflammatory profiles of Malaysian T2D patients. The project also aims to characterize the blood plasma metabolome in relation to acute dietary exposures to UKMRC-9 constituents/metabolites and  assess the changes in mitochondrial structure and circulating exosomal microRNAs among T2D patients upon replacing white rice with UKMRC-9.

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