Glycaemic index and glycaemic load of sorghum products

Glycaemic index and glycaemic load of sorghum products

BACKGROUND Sorghum, a small‐seeded grass, is an important food crop and chief energy source for the people of semi‐arid regions of the world. In India, sorghum production/consumption decreased after the ‘green revolution’, but it is now regaining momentum owing to numerous health and nutritional ben...

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Published in:Journal of the science of food and agriculture Vol. 95; no. 8; pp. 1626 - 1630
Main Authors: Prasad, Madhrapakkam Pagadala Rajendra, Rao, Benhur Dayakar, Kalpana, Kommi, Rao, Mendu Vishuvardhana, Patil, Jagannath Vishnu
Format: Journal Article
Language:English
Published: Chichester, UK John Wiley & Sons, Ltd 01-06-2015
John Wiley and Sons, Limited
Subjects:
Adult
blood glucose
Blood Glucose - analysis
Chemical industries
Consumption
Cross-Over Studies
Diabetes
Dietary Carbohydrates
Dietary Fiber
Disease prevention
Flakes
Food
Food science
Foods
glycaemic index
glycaemic load
Glycemic Index
Glycemic Load
Humans
India
Oryza
Pasta
Postprandial Period
serving size
Sorghum
Staples
Triticum
Wheat
India
glycaemic load
blood glucose
serving size
sorghum
glycaemic index
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Summary:BACKGROUND Sorghum, a small‐seeded grass, is an important food crop and chief energy source for the people of semi‐arid regions of the world. In India, sorghum production/consumption decreased after the ‘green revolution’, but it is now regaining momentum owing to numerous health and nutritional benefits. An understanding of the glycaemic index (GI) and glycaemic load (GL) of staples can help in choosing suitable foods for the prevention and control of diabetes. In view of this, the present study was undertaken to evaluate the GI and GL of different sorghum foods and compare them with those of wheat/rice based foods. RESULTS The GI of sorghum‐based foods such as coarse semolina upma (P < 0.05), fine semolina upma (P < 0.01), flakes poha (P < 0.01) and pasta (P < 0.01) was significantly lower than that of their respective control (wheat/rice‐based) foods. All sorghum‐based foods showed significantly lower GL (P < 0.01) than their respective control (wheat/rice‐based) foods. CONCLUSION A few sorghum‐based products have low GI (<55; coarse semolina upma, fine semolina upma, flakes poha and pasta) and all sorghum‐based products (with the exception of sorghum roti) tested in the present study have lower GL than their respective wheat/rice‐based foods. Consumption of low‐GI and low‐GL sorghum‐based foods may help in decreasing postprandial blood glucose levels. © 2014 Society of Chemical Industry
Bibliography:ark:/67375/WNG-DWHPRK2S-Q
ArticleID:JSFA6861
istex:804928ED575C560CF5A162A7287F18BCAB67BA29
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.6861