Glycemic Index and Glycemic Load of Selected Foods Incorporated with Green Leafy Vegetables, Millets and Soy Products

Background: Glycemic index (GI) is a scale that ranks carbohydrates depending on the extent to which they raise the blood glucose levels, compared to a reference food. Methods: Using Green leafy vegetables (G), Millets (M) and Soy products (S), five common foods suitable for diabetics namely GMS Idli, GMS Adai, GMS Noodles, GMS Kitchedi and GMS Roti were formulated, organoleptically evaluated, standardized and the nutritive value was estimated by factorial method. The GI and GL (Glycemic Load) of these items were studied using the procedure given by Jennie Brand Miller (2004). Findings: GMS Roti topped the list with respect to overall acceptability. The carbohydrate content of all the formulated foods per serving was 50 g as it was matched so for the study of GI. The protein content of all the specially formulated items varied from 11.4 to 15.7 g per serving and the fat content from 2.6 to 9.2 g per serving. The GMS Noodles registered the lowest GI of 42.13 which was on a par with GMS Adai. GMS Idli, GMS Roti and GMS Kitchedi recorded medium GI and GMS String Hoppers recorded high GI. GL of GMS Noodles was less and GMS String Hoppers had a higher GL when compared to other food items. Conclusion: Inclusion of fibre rich greens and millets and protein rich soy products certainly reduces the GI simultaneously improving the nutritive value.