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).