International Journal of Health Sciences & Research (www.ijhsr.org) 381 Vol.5; Issue: 5; May 2015 International Journal of Health Sciences and Research www.ijhsr.org ISSN: 2249-9571 Original Research Article Development of Low Glycemic Index Noodles by Legume and Cereal By-products Incorporation Priyanka Beniwal, Sudesh Jood Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-125004, India Corresponding Author: Priyanka Beniwal Received: 27/03/2015 Revised: 21/04/2015 Accepted: 29/04/2015 ABSTRACT Agro-industrial waste is often utilized as feed or as fertilizers on farms. In the food industry the recovery and modification of the by-products is becoming increasingly important as they are considered as a promising source of functional ingredients. Hence an attempt was made to develop legume and cereal by- products based value added low glycemic index noodles. Among the developed by-product incorporated noodles namely Type-I (bengal gram seed coat+broken rice) and Type-II (bengal gram brokens+broken rice) scored high scores in terms of organoleptic acceptability. The best accepted variation of control, bengal gram seed coat, bengal gram brokens alone and in combination with broken rice were evaluated for its nutrient composition and glycemic index. The findings indicated significant increase in total, soluble and insoluble dietary fibre content and decrease in starch and sugar content in by-products supplemented noodles. The glycemic index of Type-I noodles (56.13) and Type-II noodles (45.78) were significantly less than control noodles (66.43). Thus, inclusion of legume and cereal by-products, as an ingredient in noodles, evidently provides a food with low glycemic response for the consumers use. Keywords: Bengal gram and rice by-products. Noodles. Nutritional composition. Glycemic response INTRODUCTION By-products that are either a direct or an indirect result of legume and cereal processing or utilization have economic and social as well as nutritional importance. These by-products are often utilized as feed or as fertilizers on farms. Bengal gram is also called Chickpea or Gram (Cicer arietinum L.) in South Asia and Garbanzo bean in most of the developed world, is a major pulse crop in India. A large amount of by-products are produced during bengal gram processing in regions where this is a major food legume (Southern Europe, North Africa, India and Middle East countries). [1] These comprises of legume seed coat, powder, large and small brokens, shriveled and under-processed grains. Presently, these are disposed off only as feed grade material, fetching low remunerative prices. [2] Broken rice is also a by-product of rice milling industry is mainly used as feed and as a brewing adjunct. Most of these by-products are rich in protein, calcium, iron, zinc and fibre, so these can be utilized for making health foods for different age groups. [3] In recent years, the uses of legume husks gain importance as the ingredients in the