RESULT AND DISCUSSION

The present study was undertaken to determine the glycemic index of the
selected QPM based extruded nutri rich snack product. The results obtained during
the course of investigation have been presented in context of the objectives framed for
the present investigation under the following headings and subheadings.

4.1 Nutritional analysis of the Product:

4.2 Profile of the subjects:

4.2.1 General information about the family of the subjects

4.2.2 General information about the subject

4.3 Nutritional status of the subject:

4.3.1 Dietary adequacy

(a) Dietary habits

(b) Meal pattern

(c) Dietary modifications:

4.3.2. Anthropometric indices:

4.3.3 Blood pressure

4.4 Glycemic Index of the snack product

4.4.1 Acceptability of the snack product

4.4.2 Glucose response of the snack product

4.4.3 Glycemic index of the snack product

4.5 Glycemic load of snack product

4.1.1 Selection – The product developed and standardized after optimizing the
extruder parameters in the lab of College Of Dairy and Food Science Technology
(CDFST) was selected with having following characteristics (Khot and Jain
2016).The composition for development of extrudate included incorporation of 20 per
cent moringa leaf powder, 28 per cent pearl millet and 45 per cent quality protein
maize composite flour.

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4.1.2 Nutrient Analysis of the Recipe:

The snack product was analyzed for proximate principles and results were expressed
per 100g of the recipe (table 2) are discussed below.

The moisture content of the selected extruded product was 6.05 per cent. Moisture
content of the QPM was 11.11 per cent of QPM in a study conducted by Dowswell
et.al (1996). In another study of Gopaldas et.al (1988) the moisture content of QPM
was reported as 7.65 percent.

Table 2 Proximate composition of product per 100gm

S.No. Nutrients Per cent
1 Moisture (g) 6.05
2 Ash (g) 6.48
3 Fat (g) 6.71
4 Protein (g) 11.24
5 Carbohydrate (g) 63.81
6 Crude Fibre (g) 5.71

Ash content is an important characteristic while analyzing the proximate composition

of extrudate. The minimum ash content was 6.48per cent. Similarly in the study of
Sumbo and Ikujenlola (2014) the ash content in QPM was 1.50 per cent. The total ash
content of pearl millet ranged from as low as 1.60 (Abdalla et.al 1994) to 6.90 percent
(Sinha et.al 1980). In another study of Basahy (1996) ash content of pearl millet was
2.4 per cent, which is lower than ash content of the snack product

Protein availability is the important characteristic while assessing the protein quality
enriched extrudate which is directly related to the acceptability of food product. It was
11.24 per cent in the selected snack product. Sumbo and Ikujenlola (2014) reported
that protein content in QPM was 9.72 per cent. Whereas Tiwari et.al (2013) reported
that the protein content of QPM 9 to 12 per cent. Kumaravel and Natarajan (2015)
reported that crude protein of pearl millet in ranges from 10.30-12.96 per cent.

Carbohydrates content as calculated by difference method was 66.45 per cent in the
snack product. According to Sumbo and Ikujenlola (2014) carbohydrate content was
73.98 per cent in QPM whereas the available carbohydrate content of peal millet was
59.80 per cent.

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Extrusion cooking, a process during which a foodstuff, commonly a cereal product, is
heated under pressure, then extruded through fine pores while the super-heated water
evaporates rapidly leaving a textured product, can increase retention of the total
dietary fiber content (Elleuch et al., 2011). Dietary fiber content of the selected
extrudate was 5.71gram. While Abate and Gomez (1983/84) reported a higher crude
fibre value, which was 4.33 per cent. Fat content of extrudate was 6.71 per cent
obtained through Soxhlet method. Fat content of QPM was found to be 4.85 percent
per 100gm by Sumbhu and Ikujenlola (2014).

4.2 Profile of the Subjects:

4.2.1 General information about the families of the subjects:

Information pertaining to religion, caste, family type and food habits of subjects is
given in table 3 and is discussed below.

Table 3 Information about the families of subjects

S. No. Details Percentage (n= 30)
1 Religion Hindu 100
Muslims Nil
Christian Nil
2 Caste Jain 16.66
Brahmin 33.33
Others 50.0
3 Type of family Nuclear 80.0
Joint 20.0
4 Family income 33,850 Rs.

Religion and caste: Subjects irrespective of their religion and caste were studied.
Out of 30 subjects studied, it was found that 100 per cent of the families were Hindus
(table 3). Caste of 16.66 per cent of the families was Jain and 33.33 per cent Brahmin
and 50 per cent were Rajput, khatik, bhil.

(b) Type of family: It was classified in terms of joint and nuclear and the study
revealed that maximum number of the subjects i.e. 80 per cent were form nuclear
families whereas rest 20 per cent were from joint families (table 3).

(c) Family income: Income of the families was ascertained by considering their
income from different sources. The mean total income of the families was income Rs.
33,850 per month (table 3).

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4.2.2 General information about the subjects: Information regarding educational
level, occupation and its duration, marital status and food habits was collected from
each subject is presented in table 4 and discussed below:

(a) Educational level: Majority of the subjects i.e.36.66 per cent were having
professional degree, 33.33 whereas per cent were graduates or remaining 30 per cent
had passed senior classes (table 4) as compared to the population census 2011where
only 48.45 per cent literacy is found in Udaipur district.

Table 4 Information about the subject

S. No. Details Percentage (n=30)
1 Education
Proffesional(PG) 36.66
Graduation 33.33
others 30
2 Occupation
Professional 46.66
Semi professional Nil
Shop owner Nil
Unemployed/housewife 16 (53.33)
3 Marital status
Unmarried Nil
Married 96.66
Widow 3.33

(b) Occupation: Table 4 reveals that 46.66 per cent of the subjects were engaged in
professional worker and 53.33 per cent were unemployed or housewives.

(c) Marital status: The result has showed that maximum subjects in the study i.e.
96.66 per cent were married and only one (3.33) subject was widow (table 4).

Conclusion – The above results revealed that all the subjects were Hindus majority of
them were having small families and with high income. Through all of them were
educated and married but only less than half were engaged in professional work.

4.3 Nutritional status of the subject:

4.3.1 Dietary adequacy:

(a) Dietary habits: It was found that 76.66 per cent of the subjects were vegetarian
whereas 23.33 per cent were ova-vegetarian and none of them were non vegetarian
(table14).

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(b) Meal Pattern: Four meal pattern i.e breakfast, lunch, evening tea and dinner was
followed by 23.33 per cent, 66.66 per cent consumed three meals and 10 per cent
consumed two meals. 56.66 per cent subjects consumed snacks in between meals and
43.33 per cent skipped meals. Those who consumed snacks mostly ate samosa 1.78
per cent , biscuits, 10.71 per cent, fruits 14.28 per cent, wafers 1.78 per cent, and
sprouts 1.78 per cent.

Table 5 Food consumption pattern

S. No. Details Percentage (n=30)
1 Dietary habits
Vegetarian 76.66
Ova vegetarian 23.33
Non vegetarian Nil
2 Meal pattern
4 meals 23.33
3 meals 66.66
2 meals 10
1 meals Nil
3 Snacks in between meals
Yes 56.66
No 43.33
4 Snacks consumed commonly 56.66
Samosa 1.78
Biscuits 10.71
Fruits 14.28
Wafers 1.78
Sprouts 1.78

(c) Dietary modifications: About 73.33 per cent subjects modified their diet and
remaining 26.66 per cent did not modify their diet. Type of modifications made by
subjects in the diet shows that 36 per cent restricted number of meals, 43.33 per cent
restricted amount in meals, 63.33 per cent restricted frequency of carbohydrate food
and 53.33 included low carbohydrate food in their diet.

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 Table 6 Information of Dietary Modifications
S. No. Details Percentage (n=30)
YES NO
1. Modification in diet 73.33 26.66
a Restricting no. Of meals 36.66 63.33
b Restricting amount of meals 43.33 56.66
c Restricting frequency of high CHO food 63.33 36.66
d Inclusion of low CHO diet 53.33 46.66
e Any other NIL NIL

4.4.2 Anthropometric measurements: In the present study, height, weight, waist

circumference, hip circumferences were measured. The body mass index and waist
hip ratio were calculated to assess the nutritional status of the subjects. The results are
presented in table 7 and discussed below:

(a) Weight: It is an important guide to assess the current nutritional status. The
mean weight of the study group was 57.17 kg.

(b) Height: It is less fluctuating than weight. It can be used as a criterion to quantify
chronic malnutrition. The table shows that the mean height was 157.38 cm of the
subjects.

(c) Body Mass Index): Body Mass Index (BMI) has shown positive association in
the subjects. The table 7 reveals that the BMI of the subjects was in the normal range
i.e. 23.11kg m2 as suggestion in classification given by Frank and Nuttall (2015).

(d) Waist Hip Circumference (WHR): Fat accumulation around the belly puts
pressure on the organs of this area. WHR was calculated of the subjects and it was in
normal range 0.79 which is less than 0.85 in women. Hence none of women were
abdominal obesity.

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 Table 7 Mean + SD values of body measurement /indices

S. No. Details Mean +/- SD

1 Weight (kg) 57.17 + 6.59

2 Height(cm) 157.38+8.54

3 BMI(kg/m2) 23.11+2.12

4 Waist circumference(cm) 82.5+10.18

5 Hip circumference(cm) 103.83+9.06

6 WHR 0.79+0.076

7 Systolic blood pressure(mmHg) 108.33+/11.18

8 Diastolic blood pressure (mmHg) 71.13+8.03

4.3.3 Blood pressure: The blood pressure of the subjects was recorded using
mercury sphygmomanometer. The mean systolic blood pressure was 108.33 mm Hg
and diastolic blood pressure 71.13 mm Hg. The results showed that the blood pressure
of the subjects was in the normal range of 120-80 mm Hg.

4.4 Glycemic Index of the recipes

The therapeutic utility of the concept of glycemic index (i.e. ranking of individuals
carbohydrate foods according to their postprandial glucose excessive) is in
classification of foods eliciting low and high glycemic index incorporating the low
glycemic food in a diabetic diet for a longer period of time (Jenkins et.al 2008). In
addition to the several other factors, dietary fibre has considerable influence on
glycemic index of foods (Wolever et .al 2008). Glycemic index (GI) was proposed as
a method of ranking foods on the basis of the incremental blood glucose responses.
Therefore in the present study the glucose response of selected snack product was
estimated and GI was calculated. The results are discussed below.

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4.4.1 Acceptability of the recipe by subject - The recipe was already standardized
in term of acceptability using 9 point hedonic scale. (Khot 2016). The acceptability
score showed that color 7.68, texture 6.26, taste 7.60, appearance 7.28 and overall
acceptability (7.92) observed of the recipe. Th recipe was consumed comfortbility by
the selected subjects indicating that it was acceptable in of taste and serving size .

4.4.2 Glucose response of the recipes: Glucose responses of selected snack

product by the subjects were studied at every half an hour for a period of (0, 30, 60,
90, and 120) 2 hours. The blood sugar level was estimated using glucometer (Alere -
GI) based on glucose – oxidase mediated reaction. The result showed that the blood
glucose response reached its peak at ½ hour after consumption of glucose, whereas in
case of test recipe the response reached its peak at 1 hour or in subjects (Appendix-
III).

4.3.3 Glycemic index – Glycemic index was calculated from the Area Under Curve
using the formula of wolever and Jenkins (1986) after considering the criticism of
Xavier and Sunyer (2002). The findings revealed that the glycemic index was low of
the snack product prepared with pearl millet, morigna powder and QPM flour. The
mean +/- SD glycemic index of the selected extrudate snack product was 48.10.
Similarly in another study Nambiar et.al (2011) reported that the pearl millet is rich in
several nutrients as well as non-nutrients such as phenols. It has high energy, less
starch, gluten free, high fiber (1.2g/100g, most of which is insoluble), 8-15 times
greater α-amylase activity as compared to wheat and has low glycemic index (55). In
contrast the study of Panlasigui et.al (2010) showed that the average glycemic index
for milled rice (119.89) was higher while that of the pure QPM grits (80.29) which
was lower than the control food.Further they reported the mixed rice-QPM grits had
higher GI (91.29) than the pure QPM grits. It was found that the extrusion based nutri
rich snack product had lower GI .

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 Table 8 : Area Under Curve
Subjects Area Under the Area under the Glycemic Mean +/-
S.No. curve of snake curve of Glucose index SD
product
1 12225 7305 59.75
2 15525 6765 43.57
3 14445 6105 42.26
4 12255 6555 53.49
5 14745 6240 42.32
6 11280 6705 59.44
7 12000 6225 51.88
8 13800 6840 49.57
9 15375 8250 53.66
10 14340 6855 47.80
11 15075 7200 47.76
12 14655 7305 49.85
13 15000 6225 41.50
14 13380 6360 47.53
15 14070 6675 47.44 48.10 +7.79
16 16800 5850 34.82
17 15750 7155 45.43
18 13770 5265 38.24
19 12300 6450 52.44
20 13020 5805 44.59
21 14325 6030 42.09
22 14460 7950 54.98
23 13950 4260 30.54
24 11400 5880 51.58
25 12150 5535 45.56
26 12630 6615 52.38
27 11880 6105 51.39
28 10725 6075 56.64
29 11580 7740 66.84
30 13725 5175 37.70

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4.4.4 Glycemic load of snack product - The Glycemic Index (GI) compares the
potential of foods containing the same amount of carbohydrate to raise blood glucose.
The amount of carbohydrate contained in a food serving also affects blood glucose
concentrations and insulin responses. The consumption of high GI and high glycemic
load (GL) diets for several years may result in higher postprandial blood glucose
concentration and excessive insulin secretion. This might contribute to the loss of
insulin-secreting function pancreatic β-cells and lead to irreversible type 2 diabetes
mellitus. 

Bhupathiraju et.al (2014) studied that the consumption of foods with the highest
versus lowest GI was associated with a risk of developing type 2 diabetes and that
was increased by 44 per cent in the Nurses’ Health Study (NHS) I, 20 per cent in the
NHS II, and 30 per cent in the Health Professionals Follow-up Study (HPFS). High-
GL diets were associated with an increased risk of type 2 diabetes 18 per cent only in
the NHS I, NHS 11 and HPFS was 10 per cent. Additionally, the consumption of high
GI foods that are low in cereal fiber was associated with a 59 per cent increase in
diabetes risk compared to low GI and high-cereal-fiber foods. High GL and low-
cereal-fiber diets were associated with a 47 per cent increase in risk compared to low-
GL and high-cereal-fiber diets. Moreover, obese participants who consumed foods
with high GI or GL values had a risk of developing type 2 diabetes that was more
than 10-fold greater than lean subjects consuming low GI or GL diets.

The concept of glycemic load (GL) was developed by scientists to simultaneously

describe the quality and quantity of carbohydrate in a food serving, meal, or diet. The
GL of a single food is calculated by multiplying the GI by the amount of carbohydrate
in grams (g) provided by a food serving and then dividing the total by 100 reported by
Monro et. al (2008).

Since the serving size was 30gm which provides 19.14 carbohydrates, the glycemic
load of selected snack product is 9.20 which indicates low glycemic load.

GL= (48.10x19.14/100) = 9.20

In the present study the selected snack product has low glycemic index of 48.10 with
a very low glycemic load of 9.20. Hence it can be said that use of pearl millet ,QPM
flour and moringa leaves can help in creating low glycemic index product. This may
be attributed to the fact that may be affected in partical size, cooking methods also

43
due to influence in their physiochemical characteristics. The selected snack product
was standardized with the combination of QPM, pearl millet and morigna leaf
powder. Pearl millet has lower glycemic index (55). Similarly selection of morigna
leaf powder has medicinal application. It is used as potential antioxidant, anticancer,
anti inflammatory, ant diabetic and anti microbial agents which medicinal values
deals with nutrition, commercial and pharmacological properties of this miracle tree.
QPM is high in energy and content approximately 9-12 per cent crude protein with
two essential amino acids lysine and tryptophan. Presence of amino acids and protein
content QPM was selected in this study. So that we concluded that this selected snack
product has low glycemic index with low glycemic load that is beneficial for diabetic
patients.

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