Glycaemic responses to finger millet based Indian preparations in non-insulin dependent diabetic and healthy subjects

The glycaemic responses (GR) to 2 different finger millet (ragi, Eleusine coracana) based preparations viz., roti and dumpling (with accompaniment) used in South India were measured in non-insulin dependent diabetes (NIDDM) and healthy subjects. GR were also determined in similar preparations replacing ragi with rice or jowar (Sorghum vulgare) to evaluate the rationale for recommending ragi to diabetics. All meals contained 50 g carbohydrate and were compared with a 50 g glucose load. The in vitro starch digestibility and nutrient composition of the meals were determined. In addition, the subject's food related attributes like the frequency of food use, health belief and satiety were also studied. In NIDDM subjects ragi dumpling elicited higher GR than other meals at 30, 60 and 120 min after ingestion. Glycaemic index (GI) of the meals ranged from 80 to 88 in NIDDM and from 68 to 80 in healthy subjects, with no significant differences within the groups. Percentage starch digested in vitro, degree of gelatinization and digestibility index of dumpling meals were significantly (p < 0.05) higher than the ragi roti meal. All the preparations were rated healthy except jowar; the most frequently used food by NIDDM subjects was dumpling and rice roti by healthy subjects. Both groups rated the dumpling preparations to be less palatable despite greater satiety scores. Hence, ragi as a specific cereal appears to have no beneficial effect over other cereals.