Glycemic response of chapati (Indian flat bread) developed from cereal pulse blends

Abstract

The study was conducted to develop culturally acceptable low glycemic chapati (Indian flat bread) for diabetic patients. The acceptability, nutritional composition and glycemic index (GI) of the developed chapati were assessed. Oat, barley, soybean and chickpea flour were incorporated into the whole wheat flour, by using ten different flour combinations. The developed chapati was compared with corresponding control chapatti. The overall acceptability of chapati prepared form the blend of whole wheat flour with soybean (75 and 25%) and with whole wheat flour, barley and soybean in the proportion of 50, 25 and 25% was significantly (p