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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
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Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(11): 2613-2621
DOI: https://doi.org/10.20546/ijcmas.2018.711.298


Changes in Glycemic Index in Quality Protein Maize Based Flour Before and After Processing Under In Vitro Condition
Saloni Chauhan* and Usha Singh
Department of Food and Nutrition, Rajendra Prasad Central Agricultural University, Pusa (Samastipur), India, 848125
*Corresponding author
Abstract:

Maize, a nutricereal can be utilized for persons in stress if properly processed. Maize is a stable human food eaten by more than a billion people around world in a variety of whole and processed form of products. 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 QPM (quality protein 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 (69.38±0.18) and (69.29±0.29) glycemic index as compared to roasted and control maize grain (75.40±0.12) and (80.29±0.12) respectively. After incorporating whole bengal gram in QPM, the level of glycemic index was found to be lower in case of boiled maize (55.88±0.66) and alkali treated maize (55.51±0.36) as compared to roasted maize (63.63±0.24) and control maize (67.45±0.78). The lower level of glycemic index in QPM after boiling and alkali treatment is recommended for persons with Diabetes, obesity and cardiovascular diseases.


Keywords: Glycemic index (GI), Processing, Invitromethod, Maize, Bengal gram, QPM (quality protein maize)
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How to cite this article:

Saloni Chauhan and Usha Singh. 2018. Changes in Glycemic Index in Quality Protein Maize Based Flour Before and After Processing Under In Vitro Condition.Int.J.Curr.Microbiol.App.Sci. 7(11): 2613-2621. doi: https://doi.org/10.20546/ijcmas.2018.711.298