Glycaemic and metabolic responses to a traditional cereal–-legume mixture

Abstract

The study was conducted to evaluate the acute postprandial and long-term metabolic response to a traditional mixture of barley (Hordeurn vulgare), Bengal gram (Cicer arkfinurn) and wheat (Trificurn aesfivurn). The acute study was performed on eight healthy subjects (five male, three female) and six subjects with non-insulin dependent diabetes mellitus (NIDDM) (four male, two female). Each subject underwent two 50g carbohydrate meal tolerance tests (MIT), one with white bread (reference meal) and another with chapaties made from the cereal-pulse mixture (CP). The postprandial glycaemic and insulinaemic responses to CP were attenuated compared to those to white bread, the glycaemic index being 68.6 and 64.9 in healthy and NIDDM subjects, respectively, and the insulinaemic index being 88.1 and 66.0 in healthy and NIDDM subjects, respectively.The long-term study was performed on five healthy subjects (four male, one female) and four male NIDDM subjects. The study consisted of two dietary periods, control (C) and experimental (E), of 4 weeks each, completed in random order using a cross-over design. During C, the subjects consumed the diet to which they were normally accustomed. During E, part of the daily cereal intake of the subjects was replaced by chapaties made from l00g CP. During C, none of the variables studied showed any significant change. During E, fasting plasma glucose and glycosylated haemoglobin levels decreased, and carbohydrate tolerance improved significantly in NIDDM subjects. High density lipoprotein cholesterol level increased significantly during E in both healthy and NIDDM subjects. The physiological effects of CP make it a suitable staple or supplement for management of NIDDM and it may also have possible benefits in atherosclerosis.

Enrichment of pasta with faba bean does not impact glycemic or insulin response but can enhance satiety feeling and digestive comfort when dried at very high temperature

“…In accordance with the results of in vitro carbohydrate digestion, which revealed no significant differences between the RAG ratios of the DW-LT and F-LT pasta when faba bean flour was used to replace a high proportion of durum wheat, the GI of the pasta did not change. Several studies have shown that the incorporation of a legume (10% to 30% substitution) in cereal-based products such as bread, 13,14,35,36 cake, 37 biscotti, 12 pretzel, 15 chapattis 38 or pasta, 5 significantly reduced 5,12,14,[35][36][37][38] or tended to reduce 14 the glycemic response. Concerning pasta, only two studies reported the effect of incorporating a legume on its glycemic response.…”

Hypoglycemic effect and protein nutritive quality of soy and methionine‐supplemented whole durum pasta products

“…The most significant effect on glucose response was a delay in the peak time when protein was present in the diet [27]. BIJLANI et al [28] reported that the physiological effects of a cereal legume mixture make it a suitable staple or supplement for management of Type I1 diabetes mellitus and it may also have possible benefits in atherosclerosis. The present work was designed: 1) to evaluate the protein nutritive quality of cooked pasta made from unrefined whole durum wheat meal (WD) alone and from WD fortified with defatted soy flour (SF) or with SF plus methionine, in comparison to that made from pure durum semolina (DS) in growing albino rats, and 2) to compare the effects of these products on the levels of blood glucose and plasma cholesterol, triglycerides, phospholipids and total lipids in hypercholesterolemic diabetic rats.…”