Exploring The Effect of Mutigrain Flour on Glycemic Index of Diabetic Rats Model: Effect of Multigrain Flour on Glycemic Index in rats

Sehrish  Rafique; Shaista  Jabeen; Tabussam  Tufail; Huma Bader Ul Ain; Rizwan  Shoukat; Zarina  Yasmin

doi:10.54393/pbmj.v5i7.620

Authors

Sehrish Rafique University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore.
Shaista Jabeen University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore
Tabussam Tufail University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore
Huma Bader Ul Ain University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore
Rizwan Shoukat University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore
Zarina Yasmin Post-Harvest Research Centre, Ayub Agricultural Research Institute, Faisalabad, Pakistan

DOI:

https://doi.org/10.54393/pbmj.v5i7.620

Keywords:

Multigrain, Diabetes, Glycemic Index, Cereals, Glucose

Abstract

The glycemic index is a measure that assesses the quantity of carbohydrates in meals on a range of zero to 100, reflecting how rapidly an item raises blood sugar. Multigrain flour stayed active for eating, and it had greater storage stability. Objective: To evaluate the effect of multigrain flour on glycemic index and insulin levels of diabetic rats. Methods: The Current study was designed to evaluate the effect of multigrain flour on diabetes. Sample size was 60 male rats (3 groups were made) 20 in each group and Convenient sampling was used. Proximate chemical analysis of the multigrain flour was also done. SPSS version 24.0 was used to tabulate and analyse the data. Results: Highest feed intake at week 1 was (24.10 ± 0.48 g/rat) and highest feed intake at week 4 was (25.80 ± 0.95 g/rat). Highest water intake at week 1 was (21.03 ± 0.51 mL/rat) and highest water intake at week 4 was (25.52 ± 0.54mL/rat). Highest blood glucose level at 0-day was (177.27 ± 2.40 mg/dL) and highest blood glucose level at 30^th day was (149.57 ± 4.51mg/dL). Highest glycemic index value at week 1 (0-minute) was (136±2.04), highest glycemic index value at week 1 (30-minute) was (165 ± 2.47), highest glycemic index value at week 1 (60-minute) was (165 ± 2.47). Conclusions: This approach is also beneficial in the management of a variety of disorders. The addition of micronutrients to multi grain flour can boost the nutritional content of goods while also extending their shelf life.

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