Effect of multigrain porridge on postprandial glucose level in diabetic individuals

A metabolic disorder called diabetes mellitus is brought on by issues with insulin production, action, or both. Chronic hyperglycemia is caused by insulin deficiency with aberrant carbohydrate, lipid and protein metabolism. Postprandial glucose level is the glucose level after a meal. This test is done to observe how the body responds to sugar and carbohydrates after eating. To lower postprandial glucose level in diabetic individuals, multigrain porridge has been regarded as the most effective mean. Multigrain porridges were prepared with millet, barley, sorghum and whole wheat. All these grains are loaded with soluble and insoluble fiber, antioxidant, phytochemicals, proteins, essential vitamins and minerals. Barley, sorghum and millet have low glycemic index because of a high proportion of fiber, which helps to keep blood sugar level stable after eating. The current study was planned to evaluate the postprandial glucose and cholesterol lowering effect of multigrain porridges in diabetic individuals. Multigrain porridges were prepared by grinding all grains into raw porridge form then boiling in water and adding half to one cup of milk. The raw materials were subjected to proximate analysis, mineral analysis, antioxidant assay, dietary fiber analysis, sensory analysis and efficacy study. 