A Comparative Study on the Carbohydrate profile and In-vitro Glycaemic Index of Processed Basil (Ocimum basilicum) Seeds Incorporated Idlis

Abstract

The tiny black Ocimum basilicum seeds, also called as basil or sabja seeds aid to keep blood sugar levels under control by decelerating the carbohydrate conversion into glucose, a simple sugar. Raw and Steamed Ocimum basilicum seeds in the proportions of 5% (RV1, SV1), 10% (RV2, SV2), 15% (RV3, SV3) and 20% (RV4, SV4) of the black gram have been incorporated in the idli formulation. The results depicted that as the proportion of O. basilicum seeds increased the total carbohydrate and sugar values showed a decline, whereas the cellulose, hemicellulose and resistant starch values increased. At 120 minutes, the mean in vitro glycaemic index of the control idli was estimated to be 66.45 ± 0.03, while the mean estimated glycaemic index value of raw O. basilicum seed incorporated variations of idli namely RV1, RV2, RV3 and RV4 were 55.09 ± 0.02, 53.19 ± 0.02, 51.44 ± 0.01 and 48.09 ± 0.01 respectively. The mean estimated glycaemic index value of steamed O. basilicum seed incorporated variations of idli SV1 was found to be 62.72 ± 0.01, SV2 was 60.43 ± 0.01, SV3 was 58.16 ± 0.02, and SV4 was 56.63 ± 0.02 at 120 minutes. Hence it is opined that the 20% raw O. basilicum seed incorporated idli is very much low in estimated G.I values can be used in idli preparation as a means to offer a lower glycaemic index to the obese, diabetic and cardiac disorder populations.