IJSR - INTERNATIONAL JOURNAL OF SCIENTIFIC RESEARCH 193 Volume : 3 | Issue : 8 | Aug 2014 • ISSN No 2277 - 8179 Research Paper Home Science Kumari Nidhi Research Scholar Gupta Alka Assistant Professor Sheikh Sarita Dean and Head Ethelind School Home Science Development of Low Glycemic Foods with The use of Pearl Millet and Finger Millet KEYWORDS : Glycemic index, glycemic load,Uthapum and Cheela. ABSTRACT The glycemic index (GI) is a numeric system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers- the higher the number, the greater the blood sugar response. So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike. A GI of 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low .Consumption of foods with a high glycemic index (GI) or glycemic load (GL) is hypothesized to contribute to insulin resistance, which is associated with increased risk of diabetes mellitus, obesity, cardiovascular disease, and some cancers. Twenty normal subjects aged between 20 to 25 yrs (female) students of SHIATS were selected. They were clinically normal and non diabetic. They were divided into two groups. One group was given Cheela as control food 50g and test food 50g and the other group was given Uthapam 50g as control food and test 50g. All subjects for investigation fasted overnight (10-12) hr. The determination of blood sugar was taken at intervals i.e. 0 fasting, 15mins, 45mins, 60mins, 90mins, and 120mins after feeding the experimental diets. The glycemic index of finger millet and pearl millet flours based cheela (36.83±1.23) and uthapam (38.72±1.879) was found to be lower than control cheela (44.07±1.67) and uthapam (39.9±1.14). The glycemic load of finger millet and pearl millet flours based cheela (12.5±0.525) and finger millet and pearl millet flours based uthapam (11.36±0.533) were found to be lower than control cheela (13.37±0.794) and control uthapam (14.72±0.418) respectively. The present study indicates that foods made from finger millet and pearl millet are low glycemic index. INTRODUCTION Glycemic index (GI) describes the blood glucose response af- ter consumption of a carbohydrate containing test food rela- tive to a carbohydrate containing reference food, typically glucose or white bread. GI was originally designed for people with diabetes as a guide to food selection, advice being given to select foods with a low GI. The amount of food consumed is a major determinant of postprandial hyperglycemia, and the concept of glycemic load (GL) takes account of the GI of a food and the amount eaten. Glycemic index measures how fast a given food raises your blood sugar level . Finger millet (Eleusinecoracana L.) also known as Ragi.Finger millet contains important amino acids viz., isoleucine, leucine, methionine and phenyl alanine which are not present in other starchy meals. It has the highest amount of calcium (344 mg %) and potassium (408 mg %) . Ragi is a great source of iron making it beneficial for individuals with low hemoglobin lev- els. Pearl millet (Pennisetumglaucum) also known as Bajra. Pearl millet contains important amino acids viz. Methionine and leucine. It has the highest amount of phosphorus (296mg %) ,energy (361kcal) and protein (11.6gm) The objectives of this study were 1). To develope products by incorporation of finger millet and pearl millet flours . 2)To de- termine the glycemic index of the developed products. MATERIALS AND METHODS The present work of dissertation entitled “Development of low glycemic index foods with the use of Pearl millet and Fin- ger millet flours” was conducted in the Nutrition Research Laboratory of Department of Foods and Nutrition, Ethelind School of Home Science, Sam Higginbottom Institute of Agri- culture, Technology and Sciences, Allahabad. Procurement of ingredients: Procurement of raw materials: Pearl millet and Finger millet flours were purchased from the local market of Allahabad. Semolina, Besan flour, refined oil, curd, curry leaves, mustard seeds, onion, tomato, chilli, ginger, garlic used for the product development were obtained from the local market of Allahabad. Formulation of food products:The proportions of the in- gredients used are mentioned in the Table 1. Product development from finger millet and pearl millet flours :Two products namely Uthapamand Cheelawere devel- oped by incorporating Finger millet and Pearl millet flours at three different levels of incorporation. The Finger millet flours and pearl millet flours was prepared in the Nutrition Research Laboratory of Department of Foods and Nutrition. First the finger millet and pearl millet were washed with wa- ter and then dried in sunlight. Then it was grinded into fine flours which were used for the entire experiment. Table 1.Formulation for Uthapam Products Treatment Products and incorporation level of finger millet and pearl millet flours by substituting main ingredient. Uthapam Semolina Pearl millet Flours Finger millet flours Tomato Onion T 0 (control) 100% - - - - T 1 40% 20% 20% 10% 10% T 2 30% 25% 25% 10% 10% T 3 20% 30% 30% 10% 10% Pick, wash and soak the semolina for 1 hour ↓ Add water to make thick batter ↓ Mix onion, tomato and green chilli pieces also ↓ Heat non-stick pan & spread a little oil on it ↓ Then spread the batter properly ↓ Pour few drops of oil again on the side of the set batter ↓