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EFFECT OF MAIZE AND SOYA BASED BREAKFAST PRODUCTS ON GLYCAEMIC RESPONSE IN NIDDM SUBJECTS

KrishiKosh

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Title EFFECT OF MAIZE AND SOYA BASED BREAKFAST PRODUCTS ON GLYCAEMIC RESPONSE IN NIDDM SUBJECTS
 
Creator SUSRITA SAHU
 
Contributor USHA RANI, M
 
Subject EFFECT, MAIZE, SOYA, BASED, BREAKFAST, PRODUCTS, GLYCAEMIC, RESPONSE, NIDDM, SUBJECTS
 
Description Diabetes Mellitus is a metabolic disorder with many potential
complications over the long term. Therefore any measure either to prevent
precipitation of the disease or to alleviate the ailment is always a great help to
man kind. Since it is not possible to prevent or cure diabetes completely, it can
be kept under control through appropriate diet therapy.
It is always preferable to modify the diet based on the individuals life
style considering the traditional eating patterns and food habits. Hence two
commonly consumed breakfast products namely dosa and roti were selected for
the present study. The products were substituted with maize and defatted soya
flour in order to determine the glycaemic response to these items.
The products made with different proportions of maize and defatted
soya flour were subjected to organoleptic evaluation along with the control
product for better ease of assessment. Two acceptable products of each
breakfast products along with control products were selected and analyzed for
proximate composition. It was found that maize and soya blended products
were rich in protein and fibre content than control products.
The effect of these breakfast products on glycaemic response was
studied in six non-insulin dependent diabetic men. All the breakfast products
were planned to be isocaloric and contained almost same amounts of
carbohydrate. An oral glucose tolerance test was conducted for all the subjects
using 75g glucose load. Each of the test breakfast items were given separately
after an overnight fast to the subjects. The fasting and postprandial blood
samples collected at half hourly intervals upto two hours were analyzed for the
plasma glucose by the glucose-oxidase peroxidase enzymatic method. The
glycaemic response to breakfast products as compared to that of glucose was
determined by comparing the areas under the two hour glucose response
curves.
Results obtained indicate that least glycaemic response was observed
with roti-R4 (0.66) followed by R3 (0.69), D2 (0.72), D1 (0.74), CR (0.76) and
CD (0.81). Similar trend was also observed for break rise over fasting levels
and the area under curve. Thus the inclusion of maize and soya based breakfast
products may be recommended to the habitual diet for achieving a good
glycaemic control in diabetics.
 
Date 2016-08-17T14:19:06Z
2016-08-17T14:19:06Z
2006
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/72778
 
Language en
 
Relation D7898;
 
Format application/pdf
 
Publisher ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY, RAJENDRANAGAR, HYDERABAD