The effect of mixing rice with mung bean in different food meals on postprandial blood glucose level in healthy adults

Abstract

Rice is known as carbohydrate rich food and may tend to increase blood glucose levels rapidly. This work was designed to mix rice grains with mung beans to control releasing blood glucose and to keep a normal blood sugar level. Five food meals of rice and mung bean were prepared. The first meal was just 100% cocked rice, the second was 75% rice and 25% mung bean, the third was 50% rice and 50% mung bean, the fourth was 25% rice and 75 % mung bean and the fifth was 100% mung bean. 25 volunteers aged between 18 – 22 years were subjected to the test and systematically given these food meals where they all had these food meals at intervals. The blood glucose of each volunteer was measured at 30, 60, 90, 120, 150, and 180 minutes using the glucocard-01 device. It was found that mean blood glucose levels were varied between measuring times and examined treatments. However, minimum blood glucose was 80.0±2.2 mg/dL in individuals who had an only mung bean meal only after 180 minutes to a maximum of 146±4.4 mg/dL in those who had a rice meal only but after 90 minutes. From the obtained results, it seems clear that blood glucose levels were correlated negatively with increasing mung bean quantity to rice meals where higher levels were recorded in those volunteers who had a rice meal only and started to decrease with increasing mung bean percentages.