title: The glycaemic index of fermented and non-fermented legume-based snack food.
abstract: A study was conducted to estimate the glycaemic index (GI) of four isocaloric and equicarbohydrate variations of the snack food 'cheela' (a savoury pancake) made from powdered whole legumes Phaseolus aureus (green gram) and Cicer arierinum (sengai gram) and their respective fermented batters. Fifteen healthy, normal weight females aged 18-23 years comprised the sample. Glucose was used as a reference food. The test meals were given within 4 weeks of reference food administration, with at least 2 days interval between the test meals. The meals and reference food were served at a fixed time in the morning, after a 12-h overnight fast. Blood glucose was estimated at 0, 30, 60 and 120 min after eating using an Ames glucometer II. The GI for the test meals ranged from 36% to 45%. The green gram cheela (unfermented) had the lowest Gl (36 ± 0.6%), peak blood sugar value (111 .6 ± 1.5 mg%) and AUC (2319 ± 72) as compared to the other three products. There was no significant difference between the fermented and the corresponding unfermented preparations.
authors.affiliation: Foods and Nutrition Department, Lady Irwin College, Sikandra Road, New Delhi, India.
authors.forename: M
authors.initials: M
authors.lastname: Batra
authors.forename: S
authors.initials: S
authors.lastname: Sharma
authors.forename: V
authors.initials: V
authors.lastname: Seth