Exploring The Effect of Mutigrain Flour on Glycemic Index of Diabetic Rats Model

The glycemic index is a measure that assesses the quantity of carbohydrates in meals on a range of zero to 100, reflecting how rapidly an item raises blood sugar. Multigrain flour stayed active for eating, and it had greater storage stability. Objective: To evaluate the effect of multigrain flour on glycemic index and insulin levels of diabetic rats. Methods: The Current study was designed to evaluate the effect of multigrain flour on diabetes. Sample size was 60 male rats (3 groups were made) 20 in each group and Convenient sampling was used. Proximate chemical analysis of the multigrain flour was also done. SPSS version 24.0 was used to tabulate and analyse the data. Results: Highest feed intake at week 1 was (24.10 ± 0.48 g/rat) and highest feed intake at week 4 was (25.80 ± 0.95 g/rat). Highest water intake at week 1 was (21.03 ± 0.51 mL/rat) and highest water intake at week 4 was (25.52 ± 0.54mL/rat). Highest blood glucose level at 0-day was (177.27 ± 2.40 mg/dL) and highest blood glucose level at 30th day was (149.57 ± 4.51mg/dL). Highest glycemic index value at week 1 (0-minute) was (136±2.04), highest glycemic index value at week 1 (30-minute) was (165 ± 2.47), highest glycemic index value at week 1 (60-minute) was (165 ± 2.47). Conclusions: This approach is also beneficial in the management of a variety of disorders. The addition of micronutrients to multi grain flour can boost the nutritional content of goods while also extending their shelf life.