Proximate Composition and Glycemic Index Profiling of Differently Composed Nutri-Cereal Biscuits
T. V. Hymavathi *
Department of Foods and Nutrition, Postgraduate and Research Centre, Professor Jayashankar Telangana State Agricultural University, Hyderabad, India.
Pradeepa Robert
Millet Processing and Incubation Center, Professor Jayashankar Telangana State Agricultural University, Hyderabad, India.
V. Thejasri
Millet Processing and Incubation Center, Professor Jayashankar Telangana State Agricultural University, Hyderabad, India.
E. Jyosthna
Department of Foods and Nutrition, Postgraduate and Research Centre, Professor Jayashankar Telangana State Agricultural University, Hyderabad, India.
*Author to whom correspondence should be addressed.
Abstract
An increasing body of evidence suggests that a low-glycemic-index (GI) diet has a therapeutic as well as a preventive potential in relation to the insulin resistance syndrome. Interest in development of low GI foods is growing worldwide; hence there is a need for more diversified food with low GI. At the same time the demand for nutri-cereals is also growing due to its nutrient density, hence in the present study, six types of nutri-cereal (millets) based biscuits made from sorghum, pearl millet and foxtail millet were estimated for their proximate composition and glycemic index (GI). There is significant difference in the nutritional composition of all the biscuits, except ash content of SPB and PB, moisture content of SSB and FB, available carbohydrates of SWB and SCB. The protein, fat, carbohydrate, ash and dietary fibre content ranged from 5.88 g to 9.01 g, 19.98 g to 23.78 g, 59.67 to 64.20 g, 0.61 g to 1.04 g and 8.80 g to 12.20 g /100 g respectively. All the biscuits were found to have low GI (less than 55) and order of GI and GL is PB>SWB>SSB>FB>SPB>SCB.
Keywords: Biscuits, millet, glycemic index, coconut, peanut.