Volume : III, Issue : VIII, August - 2014

Development of Low Glycemic Foods with The use of Pearl Millet and Finger Millet

Kumari Nidhi, Gupta Alka, Sheikh Sarita

Abstract :

The glycemic index (GI) is a numeric system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers- the higher the number, the greater the blood sugar response. So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike. A GI of 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low .Consumption of foods with a high glycemic index (GI) or glycemic load (GL) is hypothesized to contribute to insulin resistance, which is associated with increased risk of diabetes mellitus, obesity, cardiovascular disease, and some cancers. Twenty normal subjects aged between 20 to 25 yrs (female) students of SHIATS were selected. They were clinically normal and non diabetic. They were divided into two groups. One group was given Cheela as control food 50g and test food 50g and the other group was given Uthapam 50g as control food and test 50g. All subjects for investigation fasted overnight (10-12) hr. The determination of blood sugar was taken at intervals i.e. 0 fasting, 15mins, 45mins, 60mins, 90mins, and 120mins after feeding the experimental diets. The glycemic index of finger millet and pearl millet flours based cheela (36.83±1.23) and uthapam (38.72±1.879) was found to be lower than control cheela (44.07±1.67) and uthapam (39.9±1.14). The glycemic load of finger millet and pearl millet flours based cheela (12.5±0.525) and finger millet and pearl millet flours based uthapam (11.36±0.533) were found to be lower than control cheela (13.37±0.794) and control uthapam (14.72±0.418) respectively. The present study indicates that foods made from finger millet and pearl millet are low glycemic index.

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Article: Download PDF   DOI : 10.36106/ijsr  

Cite This Article:

Kumari Nidhi, Gupta Alka, Sheikh Sarita Development of Low Glycemic Foods with The use of Pearl Millet and Finger Millet International Journal of Scientific Research, Vol : 3, Issue : 8 August 2014

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