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Glycaemic Index of Indian Flatbreads (rotis) Prepared Using Multigrain Flour and Whole Wheat Flour

Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141 004 (Punjab), India
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Several lifestyle diseases like diabetes, cardiovascular diseases are continuously spreading their roots in the population living in the Indian sub-continent. There has been substantial evidence regarding the health promoting impacts of products made from multiple grains with low glycaemic index. Keeping this in view, PAU multigrain flour was developed using the different grains viz., wheat, maize, barley, Bengal gram and oats. In the present study, glycaemic index of whole wheat flour and PAU multigrain flour were estimated. Thirty subjects (non-diabetic volunteers) consumed reference (dextrose) and test foods (whole wheat multigrain flour roti) providing 50 g of available carbohydrate. Finger pricked capillary blood samples from the fasting subjects were collected at 0, 15, 30, 45, 60, 90 and 120 min from the start of each food. For both test foods, the incremental area under the curve was calculated and GI values were determined. It was found that rotis prepared from both whole wheat flour and PAU multigrain flour fell under the category of foods with low GI with the values of 44.6 and 28.4, respectively. The GI of multigrain flour was 36% lower than whole wheat flour. Inclusion of multigrain flour in the diet instead wheat or rice will lower the dietary glycaemic load could help in prevention of lifestyle related diseases.

Key words : Glycaemic index, lifestyle diseases, multigrain, roti, diabetes, glucose response