Low glycaemic index bhakri: Indian sorghum unleavened flat bread

摘要: Bhakri is an Indian unleavened off white flat bread prepared from sorghum largely consumed by economically poor sections of the country. In present study efforts were made to standardize, optimise and measure glycaemic index (GI) bhakri. Different legume flours such as green gram, black soybean, chick pea fenugreek seed added in bhakri proportion ranging 5, 10, 15 20% (w/w). with above addition which received highest sensory score was selected for GI analysis. The determined vitro enzymatic method. Control showed 69.59 whereas 15% (w/w) chickpea flour significantly lowered 56.43. soft palatable low GI.