Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2020.9(10): 1600-1606
DOI: https://doi.org/10.20546/ijcmas.2020.910.191


Changes in Glycemic Index in Maize Based Flour Before and After Processing under in vitro Condition
SaloniChauhan* and Usha Singh
Department of Food and Nutrition, Rajendra Prasad Central Agricultural University,
Pusa, (Samastipur), India
*Corresponding author
Abstract:

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.


Keywords: Glycemic index (GI), Processing, Invitro method, Maize, Bengal gram
Download this article as Download

How to cite this article:

SaloniChauhan and Usha Singh. 2020. Changes in Glycemic Index in Maize Based Flour Before and After Processing under in vitro Condition.Int.J.Curr.Microbiol.App.Sci. 9(10): 1600-1606. doi: https://doi.org/10.20546/ijcmas.2020.910.191