Development and Nutritional Evaluation of Cereal and Pulse Based Biscuits for Diabetic Patients

Abstract

Addition or supplementation of legumes and oilseeds into cereal-based foods has many health benefits. Objective: This study was aimed to analyze the sensory, nutritional and glycemic properties of biscuits from cereal (oats and barley) and legume based (soybean and chickpea) combinations for diabetic patients. Design: Intervention study. Different blends of salty biscuits were prepared using the cereal and pulses above mentioned. Subjects: Ten healthy subjects in the age group of 20-40 years were selected from department of Food and Nutrition, Punjab Agricultural University for examining the glycemic index. Results: Biscuits made from these cereal pulse combinations were highly acceptable and were chosen for nutritional analysis. The results of nutritional analysis showed increased protein (11.72 g/100 g), crude fiber (1.5 g/100 g) and ash content (4.68 g/100 g) and decreased content of carbohydrates (47 g/100 g) in blend containing refined wheat flour, barley and soy flour (25:50:25). Glycemic index of the acceptable and highly nutritious blend (Refined wheat flour, barley and soy flour 25:50:25) was 38.7, whereas for control salty biscuits, it was 84. Conclusion: The incorporation of barley and soy flour in biscuits in the above ratio lowers the glycemic index of biscuits and it can be recommended to diabetic patients for maintaining blood glucose level.