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.