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ORIGINAL ARTICLE
Year : 2020  |  Volume : 9  |  Issue : 1  |  Page : 16-19

Glycemic index and glycemic load of multigrain chapatti (Indian flatbread) in healthy adult individuals


1 Department of Biochemistry, Osmania University, Hyderabad, Telangana, India
2 University College for Women, Hyderabad, Telangana, India

Correspondence Address:
Ms. S Nasreen
Madina Degree and PG College, Himayathnagar Street No-18, Hyderabad - 28, Telangana
India
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Source of Support: None, Conflict of Interest: None


DOI: 10.4103/IJFNS.IJFNS_10_20

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Introduction: Chapatti is a common Indian breakfast cereal-based preparation prepared from whole wheat flour and is consumed as a staple in various parts of India, especially North India. A multigrain chapatti developed and glycemic index (GI) and glycemic load (GL) of both preparations are analyzed to find out whether high fiber, high protein ingredients interfere with the glycemic response. Methodology: Seventeen healthy adult men and women non-pregnant and non-lactating (18–45 years) were selected to volunteer the study. GI values were assessed using the standard method suggested by FAO/WHO 1998 (1). Participants in three different sessions were served with reference food i.e., aqueous solution of glucose, basic chapatti (made with 100% whole wheat flour) as reference food and multigrain chapatti (made with 70% whole wheat flour mixed with other grains, namely oats, soya bean, psyllium husk, jowar, and green gram dhal). Multigrain chapatti recipe was first standardized for the accuracy. Blood glucose concentration was analyzed using the one-prick finger capillary glucose analyzer in fasting state (0 min) and 15, 30, 45, 90, and 120 min, respectively, after ingestion of test food, GI was then calculated, and relative difference between GI of test and reference food was calculated, and statistical difference among different food was analyzed. Results: The GI value of the test food (multigrain chapatti) resulting from the analyses was 45.61 ± 18.06 for (104 g corresponding to 50 g available carbohydrate), and the GL value was 4.88 per serving, i.e., 30 g, which is comparably less when compare to basic chapatti made with 100% wheat flour (i.e., 94.95 g of wheat flour corresponding to 50 g available carbohydrate) 61.41 ± 21.37 and GL for one serving, i.e., 30 g, 9.45 ± 2. Conclusion: Inclusion of high fiber, nutrient-dense ingredients to recipe-like chapatti can be encouraged at the community level for improving dietary adequacy. These results can be considered as guidelines in the development of the healthy nutrient-dense product for consumers keen to pick healthy alternatives to their diets.


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