Glycemic index of millet based food mix and its effect on pre diabetic subjects

• Published in: Journal of food science and technology Vol. 57; no. 7; pp. 2732 - 2738
• Main Authors: Geetha, K., Yankanchi, Geetha M., Hulamani, Savita, Hiremath, Netravati
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.07.2020; Springer Nature B.V
• Subjects: blood; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Diabetes; Diabetes mellitus; Dietary fiber; Food; Food availability; Food Science; glucose; Glycemic index; glycemic load; Millet; millets; Nutrition; nutritional intervention; Original; Original Article; Recipes; Dietary intervention; Glycemic index; Diabetes; Dietary fiber; Millet based food mix
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-020-04309-5

Diet plays an important role in management of diabetes and foods having low glycemic index are gaining more importance as they delay the release of glucose in the blood. It is essential to develop low glycemic food mix from regionally available ingredients for use in daily dietaries. Hence, the present study was undertaken to assess the glycemic index of the traditional recipes prepared from developed millet based food mix and their effect on pre diabetic subjects. The developed millet based food mix had appreciable amount of protein (19.41 g/100 g) and dietary fibre (21.11 g/100 g). The traditional recipes viz., roti , dosa and dumpling ( mudde ) prepared from developed mix exhibited higher acceptance with good sensory parameters and are comparable to regional preparations. The glycemic index was found to be 37, 48 and 53 for dosa , mudde and roti respectively with a glycemic load of 11.05, 18.43 and 18.09. However, all the three developed products showed the relatively lower glycemic index (< 55) and moderate glycemic load of < 20. Further, dietary intervention on pre diabetic subjects revealed that there was a significant reduction in FBS (120.50 ± 18.73 to 97.81 ± 20.00) and HbA1c (6.14 ± 0.30 to 5.67 ± 0.40) indicating their preferable option in the management of diabetes mellitus.