Impact of decortication of sorghum oryzoidum on glycemia

Abstract

The glycemic index (GI) of foods rich in carbohydrates characterize on a scale from 0 to 100 so far as they raise blood glucose levels after their consumption. Foods with high glycemic index (> 70) are digested and easily absorbed into the body, causing a sudden increase and high blood glucose levels. Frequent states of hyperglycemia can lead to metabolic disorders, diabetes and obesity. The paper presents results of experimental determinations of glycemic index of boiled soriz grains and groats compared with glucose. It was found that the samples investigated aren’t aliments with high glycemic index. Obtained data complete bibliographic information available with new varieties of cereal products and their glycemic index to be useful and necessary in developing food rations for different population groups.