The effect of mixing rice with mung bean in different food meals on postprandial blood glucose level in healthy adults

Abstract

Rice is known as carbohydrate rich food and may tend to increase blood glucose levels rapidly. This work was designed to mix rice grains with mung beans to control releasing blood glucose and to keep a normal blood sugar level. Five food meals of rice and mung bean were prepared. The first meal was just 100% cocked rice, the second was 75% rice and 25% mung bean, the third was 50% rice and 50% mung bean, the fourth was 25% rice and 75 % mung bean and the fifth was 100% mung bean. 25 volunteers aged between 18 – 22 years were subjected to the test and systematically given these food meals where they all had these food meals at intervals. The blood glucose of each volunteer was measured at 30, 60, 90, 120, 150, and 180 minutes using the glucocard-01 device. It was found that mean blood glucose levels were varied between measuring times and examined treatments. However, minimum blood glucose was 80.0±2.2 mg/dL in individuals who had an only mung bean meal only after 180 minutes to a maximum of 146±4.4 mg/dL in those who had a rice meal only but after 90 minutes. From the obtained results, it seems clear that blood glucose levels were correlated negatively with increasing mung bean quantity to rice meals where higher levels were recorded in those volunteers who had a rice meal only and started to decrease with increasing mung bean percentages.

Quality Evaluation of Instant Khichdi Mix Formulated From Brown Rice and Dehulled Mungbean

“…The results of present study are in agreement with the findings of Durgarao (2017) in rice and green gram based khichdi. Similar results have also been reported by Basim et al (2021), who observed decrease in crude fat content in rice and mungbean based food meal.…”

“…With the incorporation of instant dehulled mungbean, the crude fibre content increased which might be due to the presence of higher crude fibre content in instant dehulled mungbean. Similar findings have been reported by Bazaz et al (2016) in complementary foods made from rice and green gram flour, Jan et al (2018) in rice and mungbean based weaning food and Basim et al (2021) in rice and mungbean based food meal.…”

Potential effects of Mudga (Vigna radiata L. Wilczek) as a dietetic food and medication for diabetes

“…[20] Mung bean protein had an inhibitory impact on insulin resistance, [21] and in healthy people, meals containing Mung beans also shown a drop in postprandial blood sugar levels. [23] Likewise, fermented Mung bean extracts have demonstrated superior antihyperglycemic action, which might be attributed to their higher GABA concentration and free amino acid content. [26] Additionally, studies have extracted and identified the Mung bean's active peptides, which have been shown to enhance glucose absorption and clarify how they work in L6 myotubes.…”

Pengaruh Konsentrasi Natrium sitrat dan Variasi Prapemasakan Terhadap Karakteristik Multigrain Rice Instan

“…Jenis bahan baku dengan kombinasi kacang-kacangan yang digunakan menjadi faktor dalam perolehan kadar protein. Hal ini sejalan daengan penelitian multigrain rice yang dilakukan oleh (Basim et al, 2021) dengan kadar protein sebesar 8,29% pada formulasi serealia 75% dan kacang-kacangan 25%. Sedangkan pada konsentrasi serealia 25% dan kacang-kacangan 75% diperoleh kadar protein sebesar 15,98%.…”