A Study to Measure the Glycemic Index Values of Two Sorghum Flours

Posted on Jun 24, 2016

Glycemic index has an important role in health. This study evaluated the glycemic index of two sorghum flours, white whole grain and burgundy whole grain, using pure glucose sugar as a reference food. The results indicated the white whole grain flour had a high glycemic index and the burgundy whole grain flour had a medium glycemic index. These values are helpful to aid people in identifying which types and amounts of foods will produce lower blood glucose responses after consumption. This is especially helpful for those with diabetes and those at risk of developing it. 

Reference

Sidney University's Glycemic Index Research Service. (2015). A Study to the Glycemic Index Value of Two Sorghum Products.

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