Comparative Study of Processed Amaranth Grains on Glycemic Indices in Niddm Subjects
Total Page:16
File Type:pdf, Size:1020Kb
Int. J. Pharm. Med. & Bio. Sc. 2012 P Nazni and R Durgadevi, 2012 ISSN 2278 – 5221 www.ijpmbs.com Vol. 1, No. 2, October 2012 © 2012 IJPMBS. All Rights Reserved Research Paper COMPARATIVE STUDY OF PROCESSED AMARANTH GRAINS ON GLYCEMIC INDICES IN NIDDM SUBJECTS R Durgadevi1 and P Nazni1* *Corresponding Author: P Nazni, email: naznip@gmail.com The glycemic response of processed amaranth grains were assessed using fifty Non Insulin Dependent Diabetes Mellitus (NIDDM) subjects. The post-prandial serum glucose concentration over a period of 2 h were determined half hourly, after the ingestion of the experimental diets. Blood glucose curves were constructed to calculate the glycemic index of the test foods. The results revealed that the Glycemic Indices (GI) of Roasted Amaranth Grains Flour Chapatti (RAGFC), Boiled Amaranth Grains Flour Chapatti (BAGFC), Popped Amaranth Grains Flour Chapatti (PAGFC) and Raw Amaranth Grains Flour Chapatti (RaAGFC) did not showed any differences at (p < 0.05). However, popped amaranth grains flour Chapatti gave the lowest glycemic index and the value was significantly lower than the other test foods. The popped amaranth grains flour elicit low postprandial rise of blood glucose and can be recommended for use in the diet of diabetic Indians. Keywords: Amaranth grains, Chapattis, Processing, Glycemic indices INTRODUCTION estimates the total number of diabetic subjects The prevalence of diabetes is rapidly rising all over to be around 40.9 million in India and this is further the globe at an alarming rate (Huizinga and set to rise to 69.9 million by the year 2025 (Sicree Rothman, 2006). Over the past 30 years, the status et al., 2006). The countries with the largest of diabetes has changed from being considered number of diabetic people will be India, China and as a mild disorder of the elderly to one of the major USA by 2030. It is estimated that every fifth person causes of morbidity and mortality affecting the with diabetes will be an Indian. The type-II diabetes youth and middle aged people. It is important to is non-insulin dependent and is the most common note that the rise in prevalence is seen in all six form of diabetes and patients retain endogenous inhabited continents of the globe (Wild et al., 2004) insulin production but exhibit excessive adiposity The International Diabetes Federation (IDF) and resistance to peripheral action of insulin 1 Department of Food Science, Periyar University, Salem-636 011, Tamil Nadu, India. 194 Int. J. Pharm. Med. & Bio. Sc. 2012 P Nazni and R Durgadevi, 2012 (ICMR Bulletin, 1987). The development and makes it a low glycemic index food, and suited to progression of micro-vascular complications is people who eat a balanced diet to control their associated closely with chronic hyperglycaemia. glucose levels (www.diethealthclub.com). Therefore, tight glycemic control is by far the most The propensity of individuals to develop effective approach in the prevention of diabetic diabetes and obesity is due to the increased vascular complications (The diabetes control and consumption of carbohydrate rich foods with a complications trial research group, 1993). high Glycemic index (Willett and Leibel, 2002). Although euglycaemia can be achieved in The glycemic index (GI) is a property of diabetes patients by conventional insulin and oral carbohydrate-containing foods that provides a hypoglycaemic drug treatment, microvascular and basis for predicting their postprandial blood neurological complications cannot be prevented glucose response (Jenkins et al., 1981). The by this (Pirart, 1978). Insulin treatment has also glycemic load (GL) is the product of a food’s GI been reported to increase cholesterol synthesis and carbohydrate content divided by 100 (Foster (Bhathena et al., 1974) and secretion of very low Powell et al., 2002). Since food processing is density lipoproteins (Revan and Bernstein, 1978). one of the intrinsic factors that determine starch Adherence to long term carbohydrate restricted digestibility, amaranth’s nutritional features are diet also leads to the development of insulin likely to be affected by the type of processing it resistance and thus serum cholesterol levels are undergoes. In the present study, an attempt has raised in diabetic patients (Pedersen et al., 1982). been made to determine the glycaemic indices Diet has been recognized as a corner stone in of four types of processed amaranth grains also the management of diabetes mellitus. Persons to correlate the values of glycaemic index and its with diabetes may get substantial benefits by usefulness in the management of NIDDM. increasing their intake of dietary fiber (ICMR Bulletin, 1987). MATERIALS AND METHODS Amaranth grains are lentil-shaped and Collection of food samples compared to cereal grains, they are very small Amaranth grains (Amaranthus cruentus) used for (approximately 1 mm diameter) and light (Belton this investigation were procured from the Sree and Taylor, 2002). These grains have high Krishna agro foods store, wheat flour and salt nutritional and functional values which are were purchased from Kannan departmental store associated with the quality and quantity of their in Salem, Tamil Nadu, India. The amaranth grains proteins, fats and antioxidant potentia (Gorinstein were cleaned thoroughly to remove adhering of et al., 2002; Gorinstein et al., 2007; and Pasko et dust and foreign matters. The grains were soaked al., 2007). Nutritionally, amaranth grains have in water to remove the small stones and washed higher protein content, higher digestibility, higher with tap water to remove dirt and sun dried for protein utilization, and a higher protein efficiency 12 h. The dried grains were used for processing. ratio than traditional cereals such as corn and wheat (SalcedoChavez et al., 2002). The grain Preparation of processed samples of amaranth is excellent in the pursuit of weight Roasted Amaranth Grains Flour (RAGF) loss. This protein is not accompanied with fat or The selected amaranth grains were placed on a cholesterol. The high-fiber content of the food hot plate at 1200C for about 5 min to prepare 195 Int. J. Pharm. Med. & Bio. Sc. 2012 P Nazni and R Durgadevi, 2012 roasted grains, stirring and checking was done which were formulated in the proportion of 80:20 often to prevent from charring. Grains were (wheat flour: each processed Amaranth grains transferred from hot plate when they are lightly flour. All the four types of chapatti were analyzed browned and crispy. After cooling it made into flour. for proximate composition of moisture, ash, crude fat, crude fibre and protein (AOAC, 1995). Boiled Amaranth Grains Flour (BAGF) Carbohydrate was determined by difference. 50g Poured three cups water, one cup of amaranth of available carbohydrate for each test food grains and ½ tsp. of salt in the saucepan and sample was calculated from the results of the mixed them together and the mixture heated up proximate analysis and the measured portion of to the boiling point (100 °C). Once the boiling point the food was served to the subjects. is reached, the stove turned into ‘low’. The mixture further heated for 25 minutes with lid placed on Experimental design the saucepan. Turned off the stove and allow Fifty Non Insulin Dependent Diabetes Mellitus saucepan sitting for 10 more minutes. Dry the (NIDDM) subjects diagnosed since two to ten cooked grains in the sun light using a white muslin years, of either sex aged between 40 to 60 years cloth for four hours and made into flour. were included in the study. Diabetes was diagnosed on the basis of WHO criteria (2006). Popped Amaranth Grains Flour (PAGF) All the patients were on oral hypoglycaemic drugs. Amaranth grains were heated on a hot plate at The study was conducted with the approval of 180 0C for about 10 seconds until they popped. the institutional ethical committee. Patients Keep stirring the grains with a spoon to prevent diagnosed as diabetes but suffering from gastro burning. As soon as popping stopped, empty the intestinal disorder were excluded from the study. pan, cool it and made into flour. They were offered a single meal of one of the Raw Amaranth Grains Flour (RaAGF) four test foods on different days. The other 10 Raw grains were cleaned and washed with persons were administered 50 g glucose in 300 distilled water and dried under sunlight. After ml distilled water. The serving size was drying the grains were made into flour. determined by calculating the quantity of the test food that will give 50 gm carbohydrate when eaten. Preparation of experimental diets Blood samples were collected before feeding (0 All the processed grains were floured in a flour min) and at 30, 60, 90 and 120 min after the test mill, passed through 105 mesh sieve and meal was given. The subjects were not allowed packed in polyethylene pouches and stored in a to perform strenuous activities on the day of GI refrigerator (<10° C) for food preparation. About determination. 20g of (optimized from our previous study) each processed grain flour was incorporated into four Anthropometric measurements types of chapatti, namely Roasted Amaranth Body weight was measured (to the nearest 0.5 Grains Flour Chapatti (RAGFC), Boiled Amaranth kg) with the subject standing motion less on the Grains Flour Chapatti (BAGFC), Popped bathroom weighing scale. The weighing scale Amaranth Grains Flour Chapatti (PAGFC) and was standardized every day with a weight of 50 Raw Amaranth Grains Flour Chapatti (RaAGFC) kg. Height was measured (to the nearest 0.1 cm) 196 Int. J. Pharm. Med. & Bio. Sc. 2012 P Nazni and R Durgadevi, 2012 with the subject standing in an erect position as the GI for that test food for the subject. The GI against a vertical scale of portable stadiometer for each food was finally calculated as the mean and with the head positioned so that the top of of the average of the GIs in six subjects in the the external auditory meatus was in level with the group.