Determination of Glycemic Indices of Flour and Starch Components of Selected Maize and Millet Cereal Varieties in Diabetic Rats
Journal Title: INNOVATIVE JOURNAL OF MEDICAL AND HEALTH SCIENCE - Year 2018, Vol 8, Issue 11
Abstract
Eighteen (18) male albino rats were used to determine the glycemic indices of flour and starch component of two varieties, each, of maize and millet grains. The flour was obtained by milling the grains while the starch components were extracted from the grains using the method of Signh and Sadh (2009). Steeping, grinding, sieving and several rounds of centrifugation were carried out to obtain the starch component. The rats were administered with alloxan monohydrate (120mg/Kg body weight) to induce diabetes in them. After a twelve hour fast, fasting blood samples were collected by tail tipping and blood glucose analysed. The animals were then fed within fifteen minutes with test feed and further blood samples collected at 30, 60, 90 and 120 minutes from the commencement of feeding and analysed for blood glucose level using portable active accu-check glucometer. Two rats were fed with anhydrous glucose used as refernece feed. The area under the curve (AUC) for all the test and reference feeds were calculated by plotting the graph of blood glucose level in mg/dL against time in minutes. The glycemic indices were calculated by dividing the AUC of the test feed by that of the reference feed and multiplying by 100. The flour components of both the maize and the millet varieties gave lower glycemic index (maize sammez-11 flour gave G.I. of 66.88±1.44 while maize sammez-14 flour gave G.I. of 64.56±3.70. The flour components of finger millet flour gave G.I of 69.61±3.59 and that of pearl millet gave G.I. of 56.54±2.39) than their starch components (maize sammez-11 starch gave G.I. of 82.29±8.68, maize sammez-14 gave G.I of 79.25±2.03, finger millet starch gave G.I of 74.17±4.98 while pearl millet starch gave G.I. of 62.58±3.25). Pearl millet flour gave the lowest glycemic index (56.54±2.39) while sammez-11 maize starch gave the highest glyceimic index (82.29±8.68). In conclusion, cereal starches such as maize starch and millet starch are better consumed in their natural whole form.
Authors and Affiliations
Emmanuel Mamma*, Ojochenemi E. Yakubu
Keywords
Related Articles
- EP ID EP443430
- DOI 10.15520/ijmhs.v8i11.2360
- Views 332
- Downloads 0
EFFECT OF SPEAKING RATE MODIFICATION ON ARTICULATION AND PAUSE CHARACTERISTICS IN INDIVIDUALS WITH PARKINSON’S DISEASE.
The purpose of this study was to examine effect of rate modification on parameters of rate in individuals with idiopathic Parkinson’s disease.Fifteen native Marathi speakers within the age range of 50 –80 year...
Is there a need for routine screening and treatment of iron deficiency anemia in early childhood to decrease incidence of febrile seizures?
Background: The aim of our study was look for association between iron deficiency anemia with febrile seizures. Prior to our study several other studies have given a conflicting data regarding this association and theref...
A note on nursing didactics according to Morgagni (1682-1771)
It is an axiom that the “truth†of today is likely to have its origin in yester years! What of “didactics?†As defined in Merriam-Webster’s Collegiate Dictionary, it means “systematic instruction;†it dated...
Evaluation of Pregnancy Outcomes among Women with Gestational Hypertension and its Relation to the provided health Care
Background: Gestational Hypertension complicates up to approximately l0-15% of all the pregnancies and it is linked to high risk of reverse fetal, neonatal, and maternal consequences. Aim: Evaluat...
LRS AS AN ALTERNATIVE TO ILIZAROV IN FRACTURES LONG BONES WITH SUBSTATIAL BONE LOSS
Management of open fractures of long bones with bone loss by the conventional systems is very intratrcate and complex. Limb reconstruction system (LRS) is well thought-out as very contemptible, effectual method which and...