Formulation of low glycemic index pasta by using sprouted millet, cereal and legumes for type ii diabetic subjects

Diabetes mellitus is a chronic metabolic disease that occurs when the pancreas is no longer able to produce insulin, or when the body cannot make proper use of the insulin it produces. Not being able to produce insulin or use it effectively leads to increased glucose levels in the blood (known as hyperglycaemia). In India, more than half of patients have poor blood sugar control and have diabetes complications. The primary objective in the management of diabetes mellitus is the attainment of near-normal blood glucose levels. Therefore, there is an urgent need to develop a food containing complex carbohydrates with a higher amount of dietary fibre. In this context, to improve the hypoglycemic effect, healthy nutritional high fibre flour is developed with the combination of germinated whole grain cereal, millet, and pulses to formulate low glycemic index pasta. The formulated all three variations of pasta were organoleptically evaluated and checked their glycemic index (GI) and glycemic load (GL). All variations of pasta show that the overall acceptability of Mix I Pasta was high score than Mix –II and Mix-III and the GI of Mix I pastas was (51.03 ± 1.75) Mix II (56.47 ± 2.02) and Mix III (58.02 ± 1.95). The GL of mix I was 20.49, Mix II was 22.68 and Mix III was 24.27. Hence the developed pasta Mix-I from sprouted mix flour of millet, cereal, and pulses is low in glycemic index with a high score of overall acceptability. The formulation of enriched pasta able to control glycemic response could represent a strategy to improve the nutritional value of pasta.