Vol. 7, Issue 5 (2019)
Impact of processing on glycemic index of quality protein maize based flour under in vivo condition
Author(s): Saloni Chauhan and Heleena Jati
Abstract: Cereal grains are the main staple food like wheat, rice and number of coarse grain which are now termed as nutricereals like maize, sorghum, bajra, ragi, barely etc. The nutricereals having higher nutrient content. Maize, a nutricereal can be utilized for persons in stress if properly processed. The current study was undertaken to determine the impact of processing on glycemic index of quality protein maize based flour under in vivo condition. In this study, results revealed that the after incorporating whole bengal gram in quality protein maize, the level of glycemic index was found to be lower in case of boiled maize (52.75 ± 1.67) and alkali treated maize (54.13 ± 1.21) as compared to roasted maize (61.80 ± 1.82) and control maize (71.13 ± 0.96). The lower level of glycemic index in maize after boiling and alkali treatment is recommended for persons with Diabetes, obesity and cardiovascular diseases.
Pages: 913-915 | 322 Views 57 Downloads
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How to cite this article:
Saloni Chauhan, Heleena Jati. Impact of processing on glycemic index of quality protein maize based flour under in vivo condition. Int J Chem Stud 2019;7(5):913-915.
