Phytic acid content may affect starch digestibility and glycemic index value of rice (Oryza sativa L.).

Background: Phytic acid (PA) is an anti-nutrient present in cereals and pulses. It is known to reduce mineral bioavailability and inhibit starch-digesting α-amylase (which requires calcium for activity) in the human gut. In principle, the greater the amount of PA, the lower is the rate of starch hydrolysis.