International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 4
First page : (1406) Last page : (1411)
Article doi: http://dx.doi.org/10.18782/2320-7051.2855
Estimation of In Vitro Starch Digestibility (IVSD) in the Fermented Rice and Ragi Based Products
Pushpa Dhami1* and S. Sucharitha Devi2
1Department of Food and Nutrition, PAU, Ludhiana, Punjab, 141104 India
2Department of Food and Nutrition, PJSTAU, Hyderabad, Telangana, 500030 India
*Corresponding Author E-mail: dhami01@yahoo.com
Received: 14.04.2017 | Revised: 20.05.2017 | Accepted: 27.05.2017
ABSTRACT
India leads the world with largest number of diabetic subjects earning the dubious distinction of being termed the “diabetes capital of the world. In India, Hyderabad from the southern region is the diabetic capital of India. Dietary management of diabetes involves the reduction of postprandial hyperglycaemia and good glycemic control. Rice and ragi dosa may possibly be considered an alternative to other fast digesting cereal sources; However, there are very little information on the in vitro starch digestibility of ragi dosa, rice dosa and similar cereal-pulse breakfast preparation. The study was undertaken to measure in vitro starch digestibility of the two products rice dosa and ragi dosa. The in vitro starch digestibility was measured in maltose released per 100 mg of sample. Fermentation increased the starch digestibility of rice and ragi dosa. The two sample t test implied a significant difference (p=0.001**) between the IVSD of Rice dosa and Ragi dosa. The in vitro starch digestibility for ragi dosa (14.55) was found more than that of rice dosa. The reason attributed concord with a study where ragi has reportedly high amount of rapidly digestible starch and less slow digestible starch compared to rice. In addition, smaller grain size of ragi provided greater surface area to be acted upon by enzymes thus results in easy digestion and absorption. So, the consumption of fermented rice and ragi products consistently over a period of time can increase the post prandial blood glucose levels and their inclusion in the baskets of diabetics calls for more concrete research.
Key words: In Vitro, Digestibility, Diabetes, Ragi, Fermentation.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Dhami, P. and Devi, S.S., Estimation of In Vitro Starch Digestibility (IVSD) in the Fermented Rice and Ragi Based Products, Int. J. Pure App. Biosci.5(4): 1406-1411 (2017). doi: http://dx.doi.org/10.18782/2320-7051.2855
