Effect of Sorghum Based Resistant Starch Rich Product Supplementation on Glycemia in Healthy Individuals

The use of resistance starch in processed foods is gaining attention due to its beneficial effect on the human health. Many companies are now manufacturing resistance starch for food fortification. As sorghum and millets are gaining popularity due to their health benefits resistant starch was developed within the grain and made in to rawa, which can be used for preparation of various breakfast and meal items. To test the efficacy on the selected physiological benefits, the RS food (rawa) was supplemented to healthy subjects in a single blind crossover study using rice rawa as control. The subjects served as their own controls. The results of study revealed that there was no significant difference among the subjects in fasting as well as PP (Postprandial) glucose levels (Pgreater than0.01). The mean fasting and PP was 82.3 and 98.7 respectively after RS food supplementation. Though, statistically not significant slightly higher mean PP glucose was observed in males (98.7mg/dl) than in females (100.42mg/dl).