UTILIZATION OF RICE BRAN FOR DEVELOPMENT OF CHAPATTI AND ITS GLYCEMIC RESPONSE IN NIDDM PATIENTS

Abstract

Diabetes is one of the major chronic diseases in India. Glycemic Index (GI) is a measure of blood glucose raising ability of the available carbohydrate present in the food and an important tool in the management of diabetes. In the present study rice bran, a rich source of carbohydrate and antioxidant was incorporated at 20 percent level in the wheat chapattis. Its nutritive value, sensory evaluation, glycemic index (GI) and glycemic load (GL) were calculated. Total 20 subjects, 16 males and 4 females were selected with average age and BMI of 56.55 ± 6.37 and 26 ± 3.68 respectively. Overall acceptability scores were in acceptable range for controlled chapatti (8.99) and rice bran based chapatti (8.08). The GI of rice bran based chapatti (68.34 ± 11.49) was significantly lower (p ≤ .01) than controlled chapatti (83.92±9.63). The peak blood glucose was found between 60-90 minutes of reference and both type of chapattis, however the mean blood glucose concentration was found lowest for rice bran chapatti. Results of present study on rice bran can be used for further utilization in the upliftment of nutritional and therapeutic status of diabetic patients.