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Glycemic index of grain amaranth, wheat and rice in NIDDM subjects

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Abstract

Glycemic index of grain amaranth, wheat and rice preparations was studied in noninsulin dependent diabetic subjects. Diets containing 50 g carbohydrate equivalent were given and post-prandial blood glucose estimated at different intervals. Glycemic index calculated for different experimental diets showed that GI of amaranth-wheat composite flour diet (25∶75) was the least (65.6%) followed by wheat diet (65.7%), rice diet (69.2%), amaranth-wheat flour 50∶50 (75.5%), and popped amaranth in milk (97.3%). Therefore 25∶75 combination of amaranth and wheat, wheat and rice can be considered low GI food, 50∶50 grain amaranth and wheat medium GI food and popped amaranth and milk combination high GI food.

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Authors and Affiliations

  1. Department of Foods and Nutrition, Andhra Pradesh Agricultural University, Hyderabad-30, Pakistan

    A. Chaturvedi, G. Sarojini, G. Nirmala & N. Nirmalamma

  2. Osmania General Hospital, Hyderabad, Pakistan

    D. Satyanarayana

Authors
  1. A. Chaturvedi
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  2. G. Sarojini
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  3. G. Nirmala
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  4. N. Nirmalamma
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  5. D. Satyanarayana
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Chaturvedi, A., Sarojini, G., Nirmala, G. et al. Glycemic index of grain amaranth, wheat and rice in NIDDM subjects. Plant Food Hum Nutr 50, 171–178 (1997). https://doi.org/10.1007/BF02436036

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  • DOI: https://doi.org/10.1007/BF02436036

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