Diabetic-friendly wheat: Seed multiplication in works, says VC

THIS VARIETY, DUE TO THEIR HIGH AMYLOSE CONTENT, IS THINNER AND SHRIVELED, RESULTING IN LOWER YIELDS

- Rakshit Sharma

LUDHIANA: The Punjab Agricultural University (PAU) is making strides in agricultural innovation with its groundbreaking diabetic-friendly wheat variety, PBW RSI. The university is currently focused on seed multiplication to ensure that this revolutionary crop reaches farmers on a large scale within the next two years.

Vice-chancellor Satbir Singh Gosal stated that PBW RSI is the world's first diabetic-friendly wheat variety, offering a significant advancement in nutrition and health.

Unlike traditional wheat, PBW RSI is rich in amylose starch instead of amylopectin, explained principal scientist Achla Sharma. "Amylopectin starch has a high glycemic index, causing sudden spikes in blood sugar levels. Amylose starch, however, does not trigger such spikes, making it safe for diabetics," Sharma said.

This innovative wheat allows diabetic patients to maintain their dietary preferences without compromising their health. "They can enjoy wheat products without worrying about the blood sugar fluctuations caused by conventional varieties," Sharma added.