Effect of multigrain porridge on postprandial glucose level in diabetic individuals

Samar Ijaz; Iqra Akram; Iqra Tabassum; Mehwish Farooq; Sidra-tul-Muntaha Sidra-tul-Muntaha; Maria Aslam; Fatima Ejaz; Muhammad Waseef

doi:10.53730/ijhs.v6nS10.13775

Authors

Samar Ijaz National Institute of Food Science & Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad, Pakistan
Iqra Akram Department of Human Nutrition, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan
Iqra Tabassum Department of Human Nutrition, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, Pakistan
Mehwish Farooq National Institute of Food Science & Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad, Pakistan
Sidra-tul-Muntaha Department of Food Science and Technology, Government College Women University Faisalabad, Pakistan
Maria Aslam
mariaaslam46@gmail.com
Population Welfare Department Okara, Pakistan | Faculty of Food and Nutrition, Minhaj University Lahore
Fatima Ejaz Department of Human Nutrition, University of Agriculture Peshawar, Pakistan
Muhammad Waseef National Institute of Food Science & Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture Faisalabad, Pakistan.

Keywords:

chronic hyperglycemia, postprandial glucose, multigrain, porridges, cholesterol

Abstract

A metabolic disorder called diabetes mellitus is brought on by issues with insulin production, action, or both. Chronic hyperglycemia is caused by insulin deficiency with aberrant carbohydrate, lipid and protein metabolism. Postprandial glucose level is the glucose level after a meal. This test is done to observe how the body responds to sugar and carbohydrates after eating. To lower postprandial glucose level in diabetic individuals, multigrain porridge has been regarded as the most effective mean. Multigrain porridges were prepared with millet, barley, sorghum and whole wheat. All these grains are loaded with soluble and insoluble fiber, antioxidant, phytochemicals, proteins, essential vitamins and minerals. Barley, sorghum and millet have low glycemic index because of a high proportion of fiber, which helps to keep blood sugar level stable after eating. The current study was planned to evaluate the postprandial glucose and cholesterol lowering effect of multigrain porridges in diabetic individuals. Multigrain porridges were prepared by grinding all grains into raw porridge form then boiling in water and adding half to one cup of milk. The raw materials were subjected to proximate analysis, mineral analysis, antioxidant assay, dietary fiber analysis, sensory analysis and efficacy study.

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