Decreasing the glycaemic index of white bread using finger millet flour and its effect on postprandial blood glucose response on Wistar rats

Abstract

Low glycemic index (GI) diets have been recommended for the prevention and treatment of chronic diseases including diabetes, obesity, cancer and cardiovascular diseases. One of the high glycemic index diets consumed daily by many people around the world is the white bread, which is rich in carbohydrates. This study aimed at reducing the glycemic index of white bread by modifying the recipe with finger millet flour and to determine its effect on postprandial blood glucose response on Wister rats. Rats were grouped into five groups (n=5); group I normal control rats feed with white bread only (PC), group II fed with bread made from 15% finger millet composite flour (15%), group III fed with bread made from composite flour of 30% finger millet (30%), group IV fed with standard diabetic bread (commercially available) and group V rats were fed with standard commercial rat feed (NC). The rats were fasted overnight and fed with the bread samples. Blood glucose levels of all the rats were measured using glucometer by pricking the tail vein, at intervals of 0, 30, 60, 90 and 120 mins. From the result obtained, 30% showed lower postprandial blood glucose responses when compared to PC, 15% and NC group (p ≥ 0.05) and the AUC result showed increased clearance of blood glucose in 30% group when compared with the PC, 15% and NC group. In conclusion, decreasing the glycemic index of white bread with finger millet composite flour can reduce postprandial blood glucose level and also increase the clearance of blood glucose from circulation.