Glycemic index of developed therapeutic foods

Two therapeutic foods Diet I and Diet II were developed utilizing low glycemic index food stuffs. The food stuffs used were rajmah, horse gram dhal, green gram dhal, soybean, other pulses and leafy vegetables. The developed recepies were evaluated for their acceptability and nutrient content was analysed. The clinical implication of these recepies were assessed on 30 normal female subjects belonging to age group of 20-30 years.Diet I and Diet II recorded almost same scores for acceptability. However, Diet II recorded the higher values for protein, fat, energy, calcium and iron content and low values for carbohydrate content as compared to that of Diet I. The glycemic index of Diet I and Diet II was 37.06 +12.40 and 31.46 + 8, respectively. soybean flour, coriander leaves and onion. The recepies were evaluated by panel members for acceptability. These recepies were analysed for proximate composition and minerals like calcium, iron and vitamin C content. The clinical implication of these recepies were assessed on thirty normal female subjects belonging to age group 2030 years. The experiment was carried out by giving 50 g of glucose on first day of experiment followed by developed therapeutic foods i.e. Diet I and Diet II. The elevated level of blood glucose was measured at fasting and post-parandial stage at different intervals 0,30, 60,90 and 120 minutes. The blood glucose tolerance curve and food tolerance curve were used to calculate the glycemic index of the test food using formula given by Jenkins et al. (1984). The post parandial blood glucose incremental areas were calculated by measuring incremental areas on graph paper above fasting level.