Vol. 10, Issue 12 (2021)

Author(s):
Roopa B Patil, Vijayalaxmi KG and Vijayalakshmi D

Abstract:
Glycemic index (GI) is an important tool used in treating people with diabetes and millets including kodo contains a high proportion of complex carbohydrate, dietary fiber and possess low to medium GI which helps in lowering blood glucose response among diabetic patients. Hence the present study was undertaken to develop kodo millet upma and to assess the postprandial glycaemic response of kodo millet upma in comparison to a wheat upma in normal healthy volunteers. Kodo millet upma was standardized by incorporating kodo millet grits with wheat semolina at 50% (KUT1), 75% (KUT2), and 100% (KUT3) and control upma was prepared from 100% wheat semolina (control upma). Among the variations highest scores for appearance, colour, flavour, texture, taste and overall acceptability were recorded for 50 per cent kodo millet grits incorporated upma and hence was selected for the development of kodo millet upma mix evaluated for post prandial glycaemic response. The mean peak value of test upma (kodo millet upma) was 107.2 mg/dL which was significantly lower (p< 0.05) than the reference white bread (126.3mg/dL) and control upma (110.9 mg/dL). Test food was effective in reducing the mean blood glucose levels at 30 and 60 minutes (107.2g/dL and 105mg/dL) compared to standard (126.3 and 118.1mg/dL respectively) and control upma (110.9 and 107.1mg/dL respectively). Control and test upma had the glycemic index of 61.11 and 59.82 when compared with the standard food white bread (100). Both control and test upma can be classified under moderate glycemic index food. Glycemic load of control upma (30.55) and test upma (29.99) were classified under high glycemic load (>20). However test upma classified under high glycemic load, showed slightly lower values compared to control upma. Thus study concluded that by incorporating kodo millet in daily diet help diabetes to reduce blood glucose response.