Nutritional analysis and glycemic response of Idli developed from cereal pulse blends

Abstract

The study was conducted to develop culturally accepted low glycemic food for the patients of diabetes mellitus. The acceptability, nutritional composition and glycemic index (GI) of the developed idli were assessed. Oat, barley, soybean and chickpea flour were incorporated into the semolina to prepare idli by using ten flour combinations. The developed Idli was compared with control idli prepared from semolina. Idli prepared from semolina and blended with either soybean or chickpea (75 and 25%) had the highest acceptability score. The results of proximate analysis revealed a significantly (p≤ 0.05) higher fibre, protein and a significantly (p≤ 0.05) lower carbohydrate content in the developed idli from selected blends. The GI of Idli prepared from semolina and soy flour (75 and 25%) had significantly lower GI(74.17) as compared to GI of control idli(100). Increased protein and crude fiber content and decreased carbohydrates resulted in a significant (p≤ 0.05) reduction in the GI of all the developed idli.