Table III.
Mean glycaemic index of the foods tested
| Food | n | Cooked weight of the food contributing 50 g available carbohydrate | IUAC | GI | GI classification | GL# | ||
|
|
|
|||||||
|---|---|---|---|---|---|---|---|---|
| Mean | SEM | Mean | SEM | |||||
| Millet based preparations | ||||||||
| Finger millet stiff porridge (ball) | 12 | 187.3 | 4847.6 | 543.7 | 98.2 | 5.5 | High | 49.1 |
| Sorghum roti | 14 | 113.9 | 4502.8 | 701.1 | 84.1 | 6.7 | High | 42.1 |
| Sorghum idli | 15 | 181.8 | 2871.3 | 315.1 | 61.3 | 5.1 | Medium | 30.7 |
| Pearl millet roti | 14 | 104.6 | 3801.6 | 483.0 | 70.1 | 3.0 | High | 35.1 |
| Wheat based preparations | ||||||||
| Wheat dosa | 14 | 154.04 | 2994.8 | 460.2 | 61.8 | 5.7 | Medium | 30.9 |
| Broken wheat upma | 13 | 189.82 | 2357.6 | 316.4 | 51.7 | 7.7 | Low | 25.9 |
| Wheat flakes snacks (chivda) | 13 | 94.6 | 3358.0 | 396.9 | 72.5 | 3.4 | High | 36.3 |
| Methi paratha | 12 | 117.9 | 3002.4 | 404.7 | 60.2 | 6.7 | Medium | 30.1 |
| Maize based preparations | ||||||||
| Maize roti | 14 | 116.1 | 3862.8 | 547.0 | 74.8 | 5.5 | High | 37.4 |
| Pulse based preparations | ||||||||
| White peas sundal | 12 | 322.6 | 1529.8 | 220.2 | 29.8 | 4.2 | Low | 14.9 |
| White chick peas sundal | 12 | 224.5 | 1259.1 | 230.6 | 24.1 | 2.6 | Low | 12.1 |
| Adai | 14 | 155.6 | 3460.9 | 454.0 | 66.2 | 3.5 | Medium | 33.1 |
# GL values are provided for the quantity of foods providing 50 g available carbohydrates; SEM, standard error of mean; SD, standard deviation; GI, glycaemic index; IUAC, incremental area under the curve; GL, glycaemic load