Development and nutritional evaluation of low glycemic index recipe from ragi and pulses for diabetes

Abstract

Refined carbohydrates, such as white rice and white flour, are the mainstay of the modern Asian Indian diet and may contribute to the rising incidence of Type- 2 diabetes and other life style diseases in this population. Low-glycemic index foods and high fibre content might play a significant role as functional foods in reducing the risk of such chronic diseases such as diabetes, cardiovascular diseases, obesity and cancer etc. In this study, two breakfast/ lunch items were targeted to modify and develop a low glycemic index recipe that can be consumed by diabetic individual. The prepared foods were investigated for organoleptic evaluation and proximate composition (moisture, protein, fat, crude fibre and ash content). Both the prepared products were organoleptically fell in the category of “liked very much” and nutritionally have a good potential for use as low glycemic food. The concept of glycemic index of various foods has emerged as a boon to dietary therapy of diabetes mellitus, indicating the beneficial aspect of foods consumed both individually and as mixed meals.