ORIGINAL ARTICLES: DIETARY FIBRE Glycaemic Index of Fenugreek Recipes and Its Relation to Dietary Fiber

Background: Fenugreek seeds, a commonly used condiment, are a rich source of dietary fiber and have been shown to be beneficial in the management of diabetes. However, b itterness has limited its long-term use. Methods: Common recipes, containing fenugreek seeds in which the bitterness could be masked with other ingredients were formulated. Organoleptic evaluation revealed that 12 p reparations were found to be acceptable to diabetic patients. Glycaemic index of these preparations, each containing 75g carbohydrate a nd 12.5 g fenugreek seeds, was determined in comparison with equivalent amounts of glucose. Glycaemic index of six preparations without fenugreek were a lso evaluated. Glycaemic index was correlated to nutrient and fiber components of the preparations. Results: All the preparations with fenugreek seeds had a glycaemic index of less than 50% and it was lower than that of preparations without fenugreek. Stepwise multiple regression analysis indicated that 73% of the variation in glycaemic index was explained b y soluble fibre, insoluble fibre a nd cellulose. Conclusions: Fenugreek seeds significantly reduced the glycaemic index. Inclusions of any of the two formulated p reparations in the diabetic diet would provide the minimum required effective dose of fenugreek in the management of