The glycemic index (GI) is a measure of the food power to raise blood glucose (B-glucose) concentration after a meal. For healthy eating, foods with low GI are recommended. However, for many foods in the European Union the GI has not been defined yet. The aims of this prospective openlabel study were to determine the GI of FOXTAIL MILLET
Methods: To determine the GI, measured portions of food containing 50 g of carbohydrates were given to 10 healthy volunteers. B-glucose curves were constructed from B-glucose values at time 0, 30, 60, 90 and 120 min after the meal. The GI was calculated by dividing the incremental area under the curve (IAUC) for the tested food by that for the standard food (IAUCS). In each volunteer and the GI’s was obtained and the average was calculated. The GI for each tested food was calculated as the mean from the respective average GI’s of the 10 volunteers. MS Excel and the statistical program SPSS v. 10.1 were used to analyze the data.
Results and Discussion: The intake of test food was associated with high average blood glucose at 0 min P>0.05 then later the measurements at 30, 60, 90, 120 minutes after the ingestion of test food showed a decrease in average blood glucose value which was significantly different (P<0.05) when compared to glucose consumption the GI was found to be low.
