Impact of processing on glycemic index of Bengal gram flour before and after processing through in vitro condition

Abstract

The consumption of pulses is associated with many health benefits. Currently, there is a growing body of evidence that suggests the regular consumption of bengal gram, along with other pulses, is associated with reduced risk for cardiovascular disease and type 2 diabetes, as well as improved glycemic control and lowering of blood pressure The current study was undertaken to determine the Impact of processing on glycemic index of bengal gram flour before and after processing through in vitro condition. In this study, results revealed that the freshly harvested bengal gram i.e. raw bengal gram had been taken as control sample and after processing like soaking had been taken as treated sample. It was revealed that bengal gram control flour sample was 15.8 GI and treated bengal gram sample was 11.51 GI. The lower level of glycemic index in bengal gram after treatment is recommended for persons with Diabetes, obesity and cardiovascular diseases.