Effect of Nutritional Composition and Glycemic Index on Selected Varieties of Rice, Millets and Legumes

Abstract

Diabetes mellitus is a disease that is increasing globally and is a group of metabolic disorder, characterized by polyuria, polyphagia and polydypsia. By maintaining glycemic index levels in individuals diet aids in prevention of diabetes. Rice, millets and legumes are considered to be one of the staple food and play a vital role in human diet. In our study the glycemic index of varieties of rice, millets and legumes were determined in-vitro. Consumption of foods with high glycemic index is hypothesized to contribute to insulin resistance, which is associated with increased risk of diabetes mellitus, obesity and cardiovascular disease. It was seen that the legumes possess low glycemic index with comparison to rice and millets. Hence, it can be concluded that legumes are particularly good for preventing and managing diabetes.

Characteristics of Composite Flour Made of Kidney Bean and Soybean

“…It is higher than fiber content of peanuts (2.4 to 2.9%), mung beans (5.7 to 7.5%), and bogor beans (2.5%), but lower than peas (10.3%) (Direktorat Gizi Masyarakat, 2018). Singh et al (2021) stated that kidney beans and soybeans have a low glycemic index value. The values are 15,6 and 22,72, respectively.…”