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Assessment of glycemic index (GI) and glycemic load (GL) for selected traditional millet-based Indian recipes

International Journal of Diabetes in Developing Countries volume 35, pages 157–162 (2015)Cite this article

Abstract

Millets have been recommended for several non-communicable diseases due to the presence of several nutritional as well as non-nutrient factors such as micronutrients and phytochemicals. However, their role in the medical nutrition therapy for diabetics is unclear due to the paucity of the glycemic index (GI) and glycemic load (GL) data of the traditional millet-based recipes of India. The present study was planned to assess the GI and GL of selected Maharashtrian millet-based recipes of India. Traditional western Indian millet-based recipes (bajra cheela, bajra bhakri, jowar bhakri, bajra khichadi, millet thalipeeth) were standardized, organoleptically evaluated and tested for their GI and compared to the GI and GL of wheat-based roti in healthy female volunteers (n = 6, age 18–21 years, BMI = 23.0–24.9). Among the six recipes tested, GI ranged from 44.94 to 73.48 indicating that millet-based foods had medium to high GI with a GL range of 18.06 to 31.29. Classification and use of traditional Indian cooked foods based on their GI and GL for the medical nutrition therapy of diabetes mellitus is necessary.

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Acknowledgments

The authors would like to thank Dr. Devindra S, Scientist, Food Chemistry Division, National Institute of Nutrition, Hyderabad, for his support in data interpretation.

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Authors and Affiliations

  1. Department of Foods and Nutrition, Faculty of Family and Community Science, The M. S. University of Baroda, Vadodara, Gujarat, 390002, India

    Vanisha S. Nambiar & Tanvee Patwardhan

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  1. Vanisha S. Nambiar
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  2. Tanvee Patwardhan
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Correspondence to Vanisha S. Nambiar.

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Nambiar, V.S., Patwardhan, T. Assessment of glycemic index (GI) and glycemic load (GL) for selected traditional millet-based Indian recipes. Int J Diabetes Dev Ctries 35 (Suppl 2), 157–162 (2015). https://doi.org/10.1007/s13410-014-0275-y

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  • DOI: https://doi.org/10.1007/s13410-014-0275-y

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