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. 2023 Nov 21;12(23):4188. doi: 10.3390/foods12234188

Table 5.

Mean glycemic response values to muffin treatments made from milled flours of various grains.

Sorghum
(Fine)
Sorghum
(Intermediate)
Sorghum (Coarse) Corn
(Fine)
Rice
(Fine)
Wheat
(Fine)
All-Purpose Flour
GI 56 ±
33 b
32 ±
17 a
50 ±
26 ab
49 ±
29 ab
37 ±
18 a
43 ±
23 ab
44 ±
22 ab

Numbers with different superscripts are significantly different (p < 0.05).