Glycemic Response and Satiety to Traditional and High Fiber Cereal Preparations of Kerala Cuisine in Healthy Volunteers
Journal Title: Indian Journal of Nutrition - Year 2017, Vol 4, Issue 1
Abstract
Objective: To determine the glycemic response and satiety of the selected traditional and high fiber preparations of Kerala cuisine in healthy volunteers. Methodology: Ten healthy volunteers working at Amrita Institute of Medical Sciences (AIMS) who met the inclusion and exclusion criteria were chosen for the study. Blood glucose response was studied after a 12 h overnight fast. Ten traditional and ten high fiber cereal preparations were tested. Capillary blood glucose were tested at 30, 60, 90 and 120 mins after consuming the food item using finger prick test. Hunger/satiety scale was used to record hunger, fullness and desire to eat after each meal. Results: Out of the 10 volunteers who participated in the study 6 were females. The mean age of these subjects were 25.2+1.5. Mean BMI of these healthy volunteers were 20.69+1.51. On comparison with the traditional and high fiber cereal preparations of Kerala cuisine there was a significant difference in the mean blood glucose values at 120 mins between food items dosa - chutney and wheat dosa - tomato chutney (p=0.001), dosa, chutney and ragi dosa - tomato chutney (p=0.041), puttu - banana and corn puttu - kadala curry (p=0.045), puttu - banana and corn puttu - cherupayar curry (p=0.037). The high fiber cereals of similar preparations were compared at 120 mins and it was shown that there is a significant difference in the mean blood glucose of ragi dosa and rava dosa (p=0.004), wheat dosa and ragi dosa p 0.001 and wheat dosa and lentil dosa (p=0.004). When the satiety scores of traditional and high fiber preparations were analyzed there was significant difference with (p=.001). Conclusion: High fiber cereal preparations definitely may have a good glycemic response when compared with regular food items. Though there was no significant difference in the glycemic response of other foods, the satiety provided by certain foods like oats, broken wheat, yavam, lentils can have a beneficial impact on the glycemic control for patients with diabetes. High fiber cereal preparations of Kerala cuisine had a higher satiety score compared to traditional preparations which should reduce the quantity of food consumed thereby bringing a better glycemic control.
Authors and Affiliations
Nivedita B
Keywords
Related Articles
- EP ID EP332307
- DOI -
- Views 127
- Downloads 0
Nutrition in Tribal Children of Yercaud Region, Tamil Nadu
Nutritional status of the child is dependent on several factors. Many tribal communities show high levels of undernutrition. This study was conducted to assess feeding practices of mothers and nutritional status of child...
Optimisation of a Multi-Millet Ready-to-Eat Extruded Snack with Digestibility and Nutritional Perspective
A blend of flours of Finger millet, Pearl millet and Foxtail millet was attempted to get a nutritionally superior product. The in-vitro starch digestibility of the flours was studied and the blend of flours was used to d...
Development of Antioxidant Rich, Low Sugar Jam From Green Tea Extract and Kiwi Pulp
There is a considerable demand for fresh fruits as well as their products. Since many types of fruit are seasonal and their shelf life is limited, they must be processed to keep the quality. The fruits contain good amoun...
Effect the Industrial Process and the Storage Periods on the Nutritional Value of Tomato Juice
In this study, the effect of processing and storage time on the chemical composition, physical properties and active compound contents of raw and tomato juice was evaluated. The raw tomato had 95% of moisture, 5% total s...
The Amazing Bamboo: A Review on its Medicinal and Pharmacological Potential
Bamboo is a perennial plant found all over the Earth except alkaline soils, desert, and marsh. In recent years, focus on plant research has increased all over the world and evidence show immense potential of Bamboo as a...