Glycemic index lowering effect of different edible coatings in foxtail millet

Abstract

A study was taken up to test the Glycemic Index (GI) of foxtail millet (Setaria Italica). Six healthy subjects between 22-28 years were selected and informed consent was taken from all of them. White bread was used as the standard food. Test foods used were uncoated foxtail millet and coated foxtail millet prepared in the form of rice (millet was cooked only with water). White bread and all the test foods containing 50g of carbohydrates each were given to the subjects. The coatings used on the foxtail millet were gum acacia, fenugreek seed paste, curry leaves paste and aloe vera gel. Blood glucose levels were taken at the fasting level and after 30, 60, 90 and 120minutes of consumption of the white bread and all the test foods. Besides these, in order to test the GI of a mixed meal, seasoned rice (foxtail millet, onion, vegetable oil, groundnut, bengal gram dhal, black gram dhal, mustard seed, cumin seed, green chillies, curry leaves and tomato) was also prepared and given to the same subjects. Results showed that the GI ranges from 28 to 33; with fenugreek seeds coated millet having the lowest GI of 28 followed by curry leaf coated (30), aloe vera coated (31) and gum acacia coated (32) and the uncoated millet having the highest GI of 33. The GI of the mixed meal was 47. When compared to the uncoated millet, the coated ones had lower GI though the difference was not statistically significant. A negative correlation was observed between GI of coated and uncoated millet and dietary fiber (r=-0.85) but a positive correlation was there between GI of foxtail millet (coated and uncoated) and starch (r=0.95). Thus it can be inferred that the uncoated foxtail millet and coated foxtail millets are effective in lowering blood glucose levels.