National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Maize, a nutricereal can be utilized for persons in stress if properly processed. The data on the glycemic index value of different varieties of foods within India is very limited. Also effect of processing on glycemic index of food is also scanty. In view of this background, the current study was undertaken to determine the effect of processing on glycemic index in maize grain before and after incorporating whole bengal gram through in vitro method. In this study, results revealed that the alkali treated maize and boiled maize grain was lower (77.84 ± 0.23) and (78.09 ± 0.53) glycemic index as compared to roasted and control maize grain (82.13 ± 0.53) and (89.4 ± 0.33) respectively. After incorporating whole bengal gram in maize, the level of glycemic index was found to be lower in case of boiled maize (69.29 ± 0.21) and alkali treated maize (69.48 ± 0.41) as compared to roasted maize (72.46 ± 0.33) and control maize (75.67 ± 0.27). The lower level of glycemic index in maize after boiling and alkali treatment is recommended for persons with Diabetes, obesity and cardiovascular diseases.
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