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The effect of type of cereal on the glycaemic response of two traditional Sri Lankan food items

Thathvasuthan, A., Chandrasekara, A., Wijesinghe, D. G. N. G. and Jayawardena, H. M. D. K. 2007, The effect of type of cereal on the glycaemic response of two traditional Sri Lankan food items, Tropical agricultural research, vol. 19, pp. 101-109.

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Title The effect of type of cereal on the glycaemic response of two traditional Sri Lankan food items
Author(s) Thathvasuthan, A.
Chandrasekara, A.ORCID iD for Chandrasekara, A. orcid.org/0000-0003-0947-6083
Wijesinghe, D. G. N. G.
Jayawardena, H. M. D. K.
Journal name Tropical agricultural research
Volume number 19
Start page 101
End page 109
Publisher University of Peradeniya
Place of publication Peradeniya, Sri Lanka
Publication date 2007
ISSN 1016-1422
Summary Pittu and roti are two traditional food items consumed by Sri Lankan people mostly for breakfast or dinner. Rice (Oryza sativa L.) and kurakkan (Eleucine coracana L.) are two types of cereal that can be used to prepare them. The determination of blood glucose elevating effect (glycaemic response) of pittu and roti prepared from rice flour and kurakkan flour was the objective of this study. Proximate composition of Bg 403 rice flour and kurakkan flour was determined and the available carbohydrate content of the two types of cereal was calculated. Pittu and roti were prepared from each flour, following traditional methods and given to eight young healthy adult volunteers. Each subject was given a weighed portion of pittu or roti equivalent to 50 g available carbohydrate as the test food. As the standard food 50 g glucose was given orally. After a 12 hrs overnight fast on the assigned day each subject was given either the standard food or the test food and blood glucose was measured in capillary blood at fasting (0), 15, 30, 45, 60, 90 and 120 min after the consumption of food. The incremental area under the glycaemic response curve (IAUC) for each test food was expressed as a percentage of IAUC of the standard food taken by the same subject and the average value of subjects was taken as the glycemic index (GI) for the test food. Proximate analysis revealed that percentage moisture, crude fat, crude fibre, crude protein and minerals of rice flour and kurakkan flour were 13.0, 1.7, 0.42, 10.3, 0.88 and 13.2, 1.9, 4.4, 8.7 and 2.8, respectively. Accordingly the available carbohydrate percentage of rice flour and kurakkan flour were 73.7 and 69.0, respectively. The GI of pittu and roti, prepared using Bg 403 rice flour were 52 and 64 and that of kurakkan flour were 71 and 80 respectively. Based on the GI, it can be suggested that pittu is better for health than roti, while rice flour is better than kurakkan flour to prepare these. The basis of recommending kurkkan flour based products for diabetic people has to be re-examined in the light of these findings.
Language eng
Field of Research 110102 Medical Biochemistry: Carbohydrates
111716 Preventive Medicine
HERDC Research category C1.1 Refereed article in a scholarly journal
Persistent URL http://hdl.handle.net/10536/DRO/DU:30023074

Document type: Journal Article
Collection: School of Medicine
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