Determination of sensorial characters of chapattis and their hypoglycemic role against diabetic patients

The current study was used to determine the sensorial attributes of chapattis prepared by the blending of different crops (wheat, barley and chickpea) to develop composite flour. In this milieu, chapattis were used to explore their therapeutic role against hyperglycemic patients. Means values of treatments T1, T2, T3, and T4 for color parameter were recorded as 5.050.88, 3.500.85, 6.700.83, and 6.900.74, respectively whilst 5.750.79, 4.400.85, 6.901.00, and 5.900.74 values were observed for same treatments, respectively with respect to taste. The glycemic index value of consuming white bread in human subjects were recorded as 75.235.45 followed by 32.732.37 whereas whole wheat chapatti had glycemic index 71.394.27 and glycemic load 35.532.25. Composite flour administration lowered the fasting glucose level from 94.965.77 mg/dl to 92.015.80 mg/dl whereas in hyperglycemic subjects, fasting glucose level dropped from 125.965.12 to 123.245.79 mg/dl. Similarly, mean values for random glucose level and insulin concentrations in normal subjects varied from 112.147.91 to 114.308.49 mg/dL and 13.161.44 to 16.441.46 IU/L respectively whereas random glucose levels in hyperglycemic subjects dropped from 159.847.25 and 154.8010.36 mg/dL, respectively. Likewise, insulin concentration values in hyperglycemic subjects lowered from 20.092.20 and 19.343.11 IU/L.