In this study, glycemic response was studied using wheat at various forms of processing. The study was aimed at estimating the glycemic index of various processing effect subjected to wheat, in normal rats using white bread as standard (control). Twenty rats were separated into four groups of five rats: one control group and three experimental groups. Group one was given durum wheat spaghetti, group two was given whole wheat, group three was given dehulled wheat and group four was given white bread (control). For the purpose of consistency, the samples were ground into flour and made into viscous paste using flour and water in a ratio of 1:3 respectively. Blood samples were collected from the tip of rats' tails at fasting and also at 30, 60, 90 and 120 minutes post feed respectively. Blood glucose level was determined using Accu-Chek glucometer and test strips. Dehulled wheat showed the highest blood glucose level at 30 minutes and 60 minutes post feeding, while whole wheat showed the highest blood glucose level at 90 minutes. Durum wheat showed the lowest blood glucose level at 30 minutes, 60 minutes, 90 minutes and 120 minutes.
In conclusion, the study revealed that dehulled wheat has the highest glycemic response while durum wheat spaghetti has the lowest glycemic response.
