Table 2.

Nutritional properties of freshly cooked grains Values reported are means ±SEM. Mean values with different letters are significantly different.

Lines	Resistant starch cooked grains (g 100 g−1)	Predicted glycaemic index
Down-regulated BEIIb lines
ami-BEIIb	4.8±0.2 a	44±1 a
hp-BEIIb	0.4±0.2 b	79±8 b
Nipponbare	0.2±0.0 b	85±2 b
amylose extender mutant
IR36ae	3.1±0.0 c	54±2 a
IR36	0.7±0.4 d	68±1 b