Food forms and beta glucans contents in sorghum, fonio and rice can influence their glycemic indexes

Abstract

Several studies have shown that beta‐glucans have positive effects on cholesterol, glucose and insulin metabolism. In this present study we wanted to know whether beta‐glucan contents in cereals and their food forms could influence glycemic indexes (GI). For that purpose, we determined the glycemic indexes of three cereals grown in Africa alleged to display positive effects on diabetes.Samples of fonio, sorghum, and rice as reference, were processed into their porridge and couscous forms and given to 15 Senegalese young adult males (22‐25 of age) for Glycemic indexes assessment following the World Health Organization guidelines. Prior to, beta‐glucan contents in selected cereals were determined in previous studies, and during the trial, total bioavailable sugar was assessed using the Megazyme enzymatic method developed by Mc Cleary.Fonio, which had an overall lower glycemic index (GI =66), contained higher beta‐glucan content than others. Sorghum (GI =72) that ranked second had a higher Beta‐glucan content compared to rice (GI = 95). In addition, this study showed that cereals porridges displayed lower glycemic indexes than their couscous forms, indicative of the fact that food forms may play a critical role in glucose metabolism.Grant Funding SourceUSDA/Institute of Food Science Technology Dakar

Genetic diversity and indigenous knowledge of fonio (Digitaria exilis stapf) produced in Burkina Faso

“…It also plays an important role, especially during the lean seasons (Blench, 2012). In addition, fonio is low in gluten that could be indicated for diabetics because of being relatively low in glycemic index (Traore et al, 2009) compared to other grains such rice. However, fonio has remained a minor crop to contribute to agricultural diversification though just like other neglected and underused crop species play a potential crucial role in food security and poverty alleviation.…”