Details

Autor(en) / Beteiligte

• Singh, Maleeka
• Manickavasagan, Annamalai
• Shobana, Shanmugam
• Mohan, Viswanathan

Titel

Glycemic index of pulses and pulse-based products: a review

Ist Teil von

• Critical reviews in food science and nutrition, 2021, Vol.61 (9), p.1567-1588

Ort / Verlag

United States: Taylor & Francis

Erscheinungsjahr

2021

Quelle

Taylor & Francis Journals Auto-Holdings Collection

Beschreibungen/Notizen

• Pulses are a major source for plant-based proteins, with over 173 countries producing and exporting over 50 million tons annually. Pulses provide many of the essential nutrients and vitamins for a balanced and healthy diet, hence are health beneficial. Pulses have been known to lower glycemic index (GI), as they elicit lower post prandial glycemic responses, and can prevent insulin resistance, Type 2 diabetes and associated complications. This study reviews the GI values (determined by in vivo methodology) reported in 48 articles during the year 1992-2018 for various pulse type preparations consumed by humans. The GI ranges (glucose and bread as a reference respectively) for each pulse type were: broad bean (40 ± 5 to 94 ± 4, 75 to 93), chickpea (5 ± 1 to 45 ± 1, 14 ± 3 to 96 ± 21), common bean (9 ± 1 to 75 ± 8, 18 ± 2 to 99 ± 11), cowpea (6 ± 1 to 56 ± 0.2, 38 ± 19 to 66 ± 7), lentil (10 ± 3 to 66 ± 6, 37 to 87 ± 6), mung bean (11 ± 2 to 90 ± 9, 28 ± 1 to 44 ± 6), peas (9 ± 2 to 57 ± 2, 45 ± 8 to 93 ± 9), pigeon peas (7 ± 1 to 54 ± 1, 31 ± 4), and mixed pulses (35 ± 5 to 66 ± 23, 69 ± 42 to 98 ± 29). It was found that the method of preparation, processing and heat applications tended to affect the GI of pulses. In addition, removal of the hull, blending, grinding, milling and pureeing, reduced particle size, contributed to an increased surface area and exposure of starch granules to the amylolytic enzymes. This was subsequently associated with rapid digestion and absorption of pulse carbohydrates, resulting in a higher GI. High or increased heat applications to pulses were associated with extensive starch gelatinization, also leading to a higher GI. The type of reference food used (glucose or white bread) and the other nutrients present in the meal also affected the GI.