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Int. J. Pharm. Sci. Rev. Res., 70(1), September - October 2021; Article No. 19, Pages: 131-137 ISSN 0976 – 044X
International Journal of Pharmaceutical Sciences Review and Research
International Journal of Pharmaceutical Sciences Review and Research
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131
Dr. Kavitha G Singh*, Shriya Kasera, Priyadarshini K V
Mount Carmel College (Autonomous), 58, Palace Rd, Ashok Layout, Vasanth Nagar, Bengaluru, Karnataka 560052, India.
*Corresponding author’s E-mail: kavi182@yahoo.com
Received: 24-06-2021; Revised: 19-08-2021; Accepted: 28-08-2021; Published on: 15-09-2021.
ABSTRACT
Diabetes mellitus is a disease that is increasing globally and is a group of metabolic disorder, characterized by polyuria, polyphagia
and polydypsia. By maintaining glycemic index levels in individuals diet aids in prevention of diabetes. Rice, millets and legumes are
considered to be one of the staple food and play a vital role in human diet. In our study the glycemic index of varieties of rice, millets
and legumes were determined in-vitro. Consumption of foods with high glycemic index is hypothesized to contribute to insulin
resistance, which is associated with increased risk of diabetes mellitus, obesity and cardiovascular disease. It was seen that the
legumes possess low glycemic index with comparison to rice and millets. Hence, it can be concluded that legumes are particularly
good for preventing and managing diabetes.
Keywords: Diabetes mellitus, glycemic index, hydrolysis index, hypoglycemia.
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DOI:
10.47583/ijpsrr.2021.v70i01.019
DOI link: http://dx.doi.org/10.47583/ijpsrr.2021.v70i01.019
INTRODUCTION
iabetes mellitus (DM), can also be called as
diabetes, is a group of metabolic disorders in
which there are high blood sugar levels over a
prolonged period. Symptoms of high blood sugar include
frequent urination, increased thirst, and increased
hunger. If left untreated, diabetes can cause many
complications. Serious long-term complications include
heart disease, stroke, chronic kidney failure, and damage
to the eyes.
Hypoglycemia, also known as low blood sugar, is when
blood sugar decreases to below normal levels.
Recognition of hypoglycemia risk factors, blood glucose
monitoring, selection of appropriate regimens, education
programs for healthcare professionals and patients with
diabetes are the major issues to maintain good glycemic
control, minimize risk of hypoglycemia, and prevent long-
term complications.
By maintaining the glycemic index levels in individual’s
diet aid in prevention of diabetes. Glycemic index (GI) is a
number associated with particular type of food that
indicates the foods effect on a person’s blood glucose or
sugar level. Glycemic index of the test food can be
predicted by the hydrolysis index (HI) of a carbohydrate
based test food with that of reference foods1. Since the
availability of low GI (glycemic index) foods are very
restricted, more number of products with low GI will be
required for a balanced low GI diet2. These benefits are of
great importance in the nutritive treatment of diabetes
mellitus, it improves glycemic control. Legumes have a
very low glycemic index3 which has been ascribed with
various other factors such as tannins4 and phytic acid5.
Nutrition is a fundamental requirement in everyday diet
and it takes part in progress of health & mental status and
in turn increases the labor productivity of population. But
in reality, hunger and malnutrition are major concerns in
most places because of more population, shortage of
fertile land and more prices of food6. Various nutritional
factors are involved which effect the augmenting of both
type of diabetes, for example, consume vegetables every
day at the time of pregnancy decreased the complications
of a child’s evolving type 1 diabetes7.
Brown rice and white rice
Rice (Oryza sativa) is one of the most essential food crop
and half of the world’s population consume it. Rice is a
vital cereal crop taken as a primary food. But in
comparison with brown and white rice, brown rice has
many nutritive values that is it is rich in fiber, antioxidant,
minerals and vitamins. Rice is classified as white or brown
rice based on their nutritive value and quality after
harvesting processes. White rice or polished rice which
contain higher quantity of starch could be obtained by
various mechanisms or processes that includes milling and
hulling8. To attain nutritional stability consumption of less
milled rice is highly recommended. Brown rice is
considered to have great amounts of many bio-active
compounds, proteins, fiber content, trace elements, and
lipids etc. Because of the low glycemic index of brown rice
some of the population consume it which can be helpful
in reducing the risk of diabetes (type 2).
Effect of Nutritional Composition and Glycemic Index on Selected Varieties of
Rice, Millets and Legumes
D
Research Article
Int. J. Pharm. Sci. Rev. Res., 70(1), September - October 2021; Article No. 19, Pages: 131-137 ISSN 0976 – 044X
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132
Finger millet and pearl millet
Finger millet (Eleusine coracana) it is a clustered, robust
and long grass which is grown annually. The inflorescence
looks like spikes or fingers which resembles a fist, which is
why it is called as finger millet9 the spikes get further
divided into spikelet, containing 4 to 7 seeds10. It is one of
the main food ingredients for staple diet in Karnataka,
India and is highly rich in carbohydrate and reported to be
in range of 72 to 79.5%11. It is a very good alternative for
gluten sensitive people as it does not contain gluten.
Health benefits such as timely nutrient absorption,
reducing of blood lipids, prevention against colon cancer,
good digestion and excretion can be observed in finger
millets consumption. Pearl millet (Pennisetum glaucum),
it has traditionally been important in arid and sub- tropical
regions. It is most widely used millet. The starch content
is between 62.8 to 70.5 %). It also contains soluble sugar
1.2% to 2.6% and amylose 18.3 to 24.6%12. Some low value
of starch and amylose can be found in some of the Indian
pearl millet varieties. Is also present which is occupied by
66% sucrose and 28% raffinose other sugars are
stachyose, glucose and fructose.
Recently millets are receiving spotlight in combating
diabetes as a dietary option13. Compared to other cereal
crops such as wheat and maize, millets are high in
nutritional content, gluten free, and have low glycemic
index14. They are known to have high amount of mineral15
and leucine16 content that are positively attributed
toward healthy diet for diabetics.
Kidney beans and soya beans
Glycine max, commonly known as soybean in North
America or soya bean, is a species of legume native to East
Asia, widely grown for its edible bean which has numerous
uses. Soya beans are a globally important crop, providing
oil and protein.
Kidney beans (Phaseolus vulgaris) also called as French
bean or common bean, red kidney beans. It is a very good
source of potassium and have more amount of
carbohydrate. Consumption of raw legumes leads to acute
complications like nausea, vomiting and diarrhea and
there is no equivocal proof for chronic effects. Hence for
human consumption the legumes are processed by
various methods. It is often considered that soaking
improves the quality of beans by reducing certain anti-
nutritional factors which will be present in the beans. They
provide the only high protein component and over 10
million tonnes are consumed annually17.
MATERIALS AND METHODS
Sample preparation
The raw samples like white rice, brown rice, finger
millet, pearl millet, kidney beans and soybeans were
bought from the local market and prepared
accordingly for determining proximate analysis by
using AOAC method.
Proximate analysis
Ash, moisture, fibre and fat of the samples were
determined by a histogram graph for the singleton values
obtained. Protein and carbohydrate were also determined
by histogram for the values obtained. Glycemic index was
obtained by hydrolysis index method.
Estimation of Ash Content
Dry and clean crucibles were weighed accurately.
Approximately 2g of the sample was taken in a crucible
and weighed accurately. The crucibles were dried in the
hot air oven at 600°C for 1 hour till charred. The sample
was then cooled and weighed accurately. From the
weights, the ash content was calculated as %18.
Ash content = (𝒘𝟐−𝒘𝟑)
(𝒘𝟐−𝒘𝟏)×𝟏𝟎𝟎
Estimation of Moisture Content
An empty clean and dry china dish was weighed
accurately. Approximately 2g of the sample (finely ground
powder) was added to the china dish and weighed
accurately. This sample was dried at 110*C in the hot air
oven. This was repeated till the constant weight was
obtained. From the weights, the moisture content was
calculated as %18.
Estimation of Fiber Content
In a crucible 1 g of the sample was dissolved in 50ml of
1.25% sulphuric acid. This solution was kept on a hot plate
at 70*C for 15min, filtered and to the sediment 50ml of
sodium hydroxide was added. This solution was again kept
on a hot plate for 70*C for 15mins. Then again filtered it
with ethanol. Then fiber content was estimated as
grams18.
Estimation of Total Protein By Lowry’s Method
The total protein content was determined using modified
Lowry’s method. 0.5 g of sample was weighed. Ground in
mortar and pestle with 5 ml of 0.01M sodium phosphate
buffer (pH7) and centrifuged at 8000 rpm for 15 min. 0.1
ml of supernatant was made up to 1 ml with distilled water
and mixed with 5 ml alkaline copper reagent. It was
allowed to stand for 10 min at room temperature followed
by addition of 0.6 ml Folin-Ciocalteau reagent (1:1
dilution) and was incubated for 30 min in the dark at room
temperature. The absorbance was then measured at 660
nm. Bovine Serum Albumin (BSA) was used as a reference
standard for plotting calibration curve. The total protein
content was determined from the linear equation of a
standard curve prepared with BSA19.
Int. J. Pharm. Sci. Rev. Res., 70(1), September - October 2021; Article No. 19, Pages: 131-137 ISSN 0976 – 044X
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133
Estimation of Total Carbohydrate By Anthrone Method
Sample Extraction
10 mg of the fresh sample was macerated with 6 drops of
0.2 N sulphuric acid and refluxed for 30 min in a flask. The
mixture was then cooled and neutralized with a pinch
sodium carbonate. The mixture was then made up to 50
ml with 0.2 N sulphuric acid and the contents were then
centrifuged. The supernatant was then collected and used
for the estimation of the amount of total carbohydrates
present in the sample.
Estimation of Total Carbohydrates
0.2 to 1 .0 ml aliquots of standard glucose solution 1mg/ml
was utilized. 1 ml of the sample solution was used for
estimation. The volume in each of the tubes was made up
to 1.0 ml with distilled water. A blank test tube was
prepared with 1ml distilled water. 4 ml of anthrone
reagent was added to each of the tubes following which
the tubes were kept in a boiling water bath for 10 min. The
contents of each tube were mixed well and the absorbance
was read at 630 nm against a blank. The readings were
noted and a standard curve was plotted to determine the
total carbohydrate content in the samples20.
Estimation of Fat Content
5 g of food sample is taken. To this, 50 ml of chloroform-
ethanol mixture (25 ml: 25 ml) is added. It is then
homogenized well and filtered through a fat free filter
paper (Whatmanns no.1). The filtrate is collected in a
separating funnel. The filtrate is then mixed with 2ml of
physiological saline and the mixture is shaken well and
kept undisturbed overnight. From the formed organic and
inorganic layer, the organic layer is drained into a pre-
weighed container. The container with the organic layer is
left exposed to air overnight in order to evaporate the
ethanol-chloroform mixture. The container is then kept in
the oven. The difference between the weight of the empty
container and the one with the sample is noted.
Assessment of Glycemic Index
The in-vitro method for evaluating starch digestion based
on proteolysis, followed by incubation with pancreatic
alpha-amylase. This method allows the calculation of a
hydrolysis index (HI) which is the indicative of the food’s
glycemic index. 2 g of sample was ground in a mortar and
pestle with 20 ml of a 0.1 M potassium phosphate buffer
solution (pH 6.9) kept at 37°C was added. After grinding,
the samples were homogenized with a homogenizer at a
constant speed and rinsed with an additional 20 ml buffer
solution. The pH of the samples was decreased to pH 2.5
with ortho phosphoric acid, after which 1 ml of pepsin
enzyme (Sigma-Aldrich) was added. The samples were
placed in a 37°C stirring water bath for 1 hour to stimulate
the time that food would be churned in the human
stomach. Each sample was then buffered back to pH 6.8
with KOH and 2ml alpha amylase enzyme (Sigma-Aldrich)
was added. The entire contents of the flask were then
transferred into dialysis tube. The tube was closed and
placed in beaker containing 500 ml buffer solution and
incubated at 37°C for three hours. Then the samples were
extracted every 30 minutes. Aliquots of the dialysates
were analyzed for reducing sugar by 3’ 5’ dinitrosalicylic
acid (DNS) method.
The values were plotted on a graph and the area
under the concentration-over-time curve (AUC)
was determined1.
HI= AUC of tested food/AUC of standard *100
RESULT AND DISCUSSION
Estimation of Ash Content
Table 1: Comparison of ash content of rice, millets and
legume varieties represented as %.
SAMPLES
ASH CONTENT %
White rice
11.19
Brown rice
10.72
Finger millet
9.975
Pearl millet
12.25
Soya beans (overnight soaked)
55.5
Kidney beans (overnight soaked)
61.25
Figure 1: Comparison of ash content of rice, millets and
legume varieties
Ash content of rice, millet and legumes were estimated
using AOAC, 1984. Figure 1 and Table 1 illustrates the
changes in the ash content. On determining the ash
content of all the samples the highest ash content was
observed in kidney beans that is 61.25 % and lowest value
was observed in the case of finger millet that is 9.975 %.
Ash rich diet is the principal cause of reduction in blood
glucose level so the diabetic patients can include kidney
beans in their diet.
0
10
20
30
40
50
60
70
Ash content
Samples
White rice
Brown rice
Finger millet
Pearl millet
Soya beans
overnight soaked
Kidney beans
overnight soaked
Int. J. Pharm. Sci. Rev. Res., 70(1), September - October 2021; Article No. 19, Pages: 131-137 ISSN 0976 – 044X
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134
Estimation of Moisture Content
Table 2: Comparison of moisture content of rice, millets
and legume varieties represented as %
SAMPLES
MOISTURE CONTENT %
White rice
9
Brown rice
8
Finger millet
8.5
Pearl millet
9
Soya beans (overnight soaked)
54.6
Kidney beans (overnight soaked)
42.25
Figure 2: comparison of moisture content of rice, millets
and legume varieties
Moisture content of the rice, millet, legumes was
estimated according to the AOAC, 1984. Figure 2 and Table
2 illustrates the changes in the moisture content. On
determining the moisture content for all the samples, it
has been showed that the highest moisture content is
corresponds to soya beans that is 54.6 % and lowest value
is corresponds to brown rice that is 8%. Water removes
large amount of sugar and ketones from our body when
the individual is having more blood glucose level and
kidney cannot process it. Therefore, moisture content is an
important for type 1 diabetes, it is crucial to remove excess
ketones from blood stream and reduce dehydration when
blood sugars are high. Hence legumes are the best for
diabetic patients.
Estimation of Fibre Content
Table 3: Comparison of fibre content of rice, millets and
legume varieties represented as g/100g
SAMPLES
FIBRE CONTENT %
White rice
0.14
Brown rice
1.04
Finger millet
1.20
Pearl millet
1.48
Soya beans(overnight soaked)
1.68
Kidney beans(overnight soaked)
1.81
Fibre 3: Comparison of fibre content of rice, millets and
legume varieties
Figure 3 and Table 3 illustrates that highest fibre content
was observed in kidney beans that is 5.6 % and lowest
value was observed in the case of white rice which is 0.14
%. From our experiment it has been showed that kidney
beans has the highest amount of fibre content as it
contains alpha galactosides, starch and pectin. And white
rice has the lowest fibre content. Because fibre help lower
the blood cholesterol level and improve blood glucose
control if eaten in large amount and also keeps digestive
tract working well
Estimation of Fat Content
Table 4: Comparison of fat content of rice, millets and
legume varieties represented as g/100g.
SAMPLES
FAT CONTENT %
White rice
1
Brown rice
4.8
Finger millet
1.8
Pearl millet
6.8
Soya beans(overnight soaked)
6.6
Kidney beans(overnight soaked)
2
Figure 4: Comparison of fat content of rice, millets and
legume varieties
0
10
20
30
40
50
60
Moisture content
Samples
White rice
Brown rice
Finger millet
Pearl millet
Soya beans
overnight soaked
Kidney beans
overnight soaked
0
0.2
0.4
0.6
0.8
1
1.2
1.4
1.6
1.8
2
Fibre content
Samples
White rice
Brown rice
Finger millet
Pearl millet
Soya beans
overnight soaked
Kidney beans
overnight soaked
0
1
2
3
4
5
6
7
8
Fat content
Samples
White rice
Brown rice
Finger millet
Pearl millet
Soya beans
overnight soaked
Kidney beans
overnight soaked
Int. J. Pharm. Sci. Rev. Res., 70(1), September - October 2021; Article No. 19, Pages: 131-137 ISSN 0976 – 044X
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135
Figure 4 and Table 4 illustrates the changes in the fat
content. On determining the fat content of all the above
samples, the highest fat content was found in the case of
pearl millet that is 6.8 %. And the lowest value of fat was
observed in the case of white rice that is 1%. Rice contains
very low amount of fat whereas pearl millet and soya
beans showed more amount of fat. Pearl millet is a good
source of energy and the food value is higher than other
types of cereals. Legumes contain about 5% of fat as an
energy.
Estimation of Protein Content
Table 5: Comparison of protein content of rice,
millets and legume varieties
SAMPLES
PROTEIN CONTENT(mg)
White rice
0.04
Brown rice
0.06
Finger millet
0.22
Pearl millet
0.10
Soya beans(overnight soaked)
0.75
Kidney beans(overnight soaked)
0.55
Figure 5: Comparison of protein content of rice, millets and
legume varieties
Figure 5 and Table 5 illustrates the changes in the protein
content. On determining the protein content in all the
samples, the highest quantity of protein was observed in
the case of soya bean that is 0.75 mg and low amount of
protein was observed in the case if white rice that is 0.04
mg. In comparison between both the rice, brown rice has
more protein than white rice. Soya bean are the principal
source of protein. Approximately 1 cup of boiled soya
beans can give 29 g of protein.
Estimation of Carbohydrate Content
Figure 6 and table 6 illustrates changes in the
carbohydrate content. On determining the carbohydrate
content of all the samples, the highest amount of
carbohydrate was found in finger millet which is 0.11 mg
and low amount was found in soya bean that is 0.02 mg
and brown rice which is 0.02 mg. Carbohydrate is very
important parameter in maintaining the blood glucose
level because carbohydrate gets converted into the
glucose and can manage sugar level. Hence diet followed
by the people with diabetes tend to focus either on the
quantity of carbohydrate intake or the speed at which
carbohydrate are absorbed by the body.
Table 6: Comparison of carbohydrate content of rice,
millets and legume varieties.
SAMPLES
CARBOHYDRATE CONTENT(mg)
White rice
0.03
Brown rice
0.02
Finger millet
0.11
Pearl millet
0.03
Soya beans(overnight
soaked)
0.02
Kidney beans(overnight
soaked)
0.06
Figure 6: Comparison of carbohydrate content of rice,
millets and legume varieties.
Estimation Of Glycemic Index
Table 7: Comparison of glycemic index of rice, millets and
legume varieties.
SAMPLES
GLYCEMIC INDEX
White rice
41.1
Brown rice
40.2
Finger millet
28.8
Pearl millet
52.225
Soya beans(overnight soaked)
22.72
Kidney beans(overnight soaked)
15.6
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
Protein content
Samples
White rice
Brown rice
Finger millet
Pearl millet
Soya beans
overnight soaked
Kidney beans
overnight soaked
0
0.02
0.04
0.06
0.08
0.1
0.12
0.14
Carbohydrate content
Samples
White rice
Brown rice
Finger millet
Pearl millet
Soya beans
overnight soaked
Kidney beans
overnight soaked
Int. J. Pharm. Sci. Rev. Res., 70(1), September - October 2021; Article No. 19, Pages: 131-137 ISSN 0976 – 044X
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Figure 7: Comparison of glycemic index of rice, millets and
legume varieties.
Figure 8: Glycemic response of rice, millets and legumes
In managing the diets of diabetic patients, the major
objective is to reduce or prevent hypoglycemia episodes in
insulin treated diabetes. Fat and fibre tend to lower the
glycemic index of food. The glycemic index value is
significantly lower in case of pearl millet and more in the
case of kidney beans. In people with diabetes, the glycemic
index value of a food is additionally affected by a person
blood glucose level. Meal planning with the glycemic index
involves choosing foods that have a low or medium
glycemic index. If eating a food with high glycemic index,
you can combine it with low glycemic index foods to help
balance the meal.
Acknowledgement: We thank our institution and
management for providing us the required facility and
faculty, for their constant support.
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0
10
20
30
40
50
60
Glycemic index
Samples
White rice
Brown rice
Finger millet
Pearl millet
Soya beans
overnight
soaked
Kidney beans
overnight
soaked
0
0.1
0.2
0.3
0.4
0.5
0.6
0.7
0.8
0.9
030 60 90 120150180
Glucose
Time in minutes
White rice
Brown rice
Finger millet
Pearl millet
Soya beans
over night
soaked
Kidney beans
overnight
soaked
Int. J. Pharm. Sci. Rev. Res., 70(1), September - October 2021; Article No. 19, Pages: 131-137 ISSN 0976 – 044X
International Journal of Pharmaceutical Sciences Review and Research
International Journal of Pharmaceutical Sciences Review and Research
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Available online at www.globalresearchonline.net
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