Rajni M. Sud

Publication Date


Document Type


First Advisor

Mehta, Sudha

Degree Name

M.S. (Master of Science)

Legacy Department

Department of Human and Family Resources


Mung bean; Rice; Diabetes--Nutritional aspects; Food--Carbohydrate content


Moong Beans are an important part of the Asian diet. They make a significant contribution to the protein content of the meal without increasing its fat content. Since they are frequently consumed with rice, the Glycemic responses of the two forms of Moong Bean, Whole Moong (WM) and Dehusked Moong (DM), alone and each with rice, WMR and DMR, respectively, were studied among 10 Type II Diabetic subjects. Each bean and bean plus rice portion was weighed to provide a total of 50 g carbohydrate, the latter in 50:50 proportion. Each portion was cooked and flavored with spices sauteed in 2 teaspoons of corn oil. The 10 Type II Diabetic subjects, 5 male and 5 female, were in the age range of 41 to 71 years. Six subjects were maintained with diet alone and 4 subjects were maintained with hypoglycemic agents in addition to diet. Each subject underwent a 2-hour glucose tolerance test with 50 g oral glucose load. At intervals of one week, each subject then consumed each of the five diets. Capillary blood obtained under standard fasting conditions, and every 15 minutes after each meal for the first hour and every 30 minutes for the second hour, was analyzed for glucose, using the Ames Glucometer. Two sets of glycemic indexes (GI's) using glucose and bread as standard were calculated for all meals. Mean GI's for bean meals alone were not significantly different (WM = 32.1 ± 3.9 and DM = 33.0 ± 6.4). Addition of rice to moong bean meals significantly raised the GI's of both means (WMR - 45.5 ± 3.9 and DMR = 42.6 ± 6.9). The GI of white bread was 55.8 ±4.5 and the GI values of all 4 moong bean meals using bread as standard were significantly higher compared to the GI values using glucose as standard (WM = 58.7 ± 5.5, DM = 60.9 ± 12.5 and WMR = 78.9 ± 8.7, DMR = 77.6 ± 4.0). GI values for all meals among the Type II Diabetic individuals were not significantly different from the GI values obtained among nondiabetic subjects. Moong bean meals were well received and consumed within 10 to 15 minutes by 9 of the 10 subjects. During the six-week study, diabetic control among all subjects improved as indicated by their fasting blood glucose levels. This improvement can be attributed to group support, close monitoring, individualized attention and education received by the subjects during the study.


Bibliography: pages [49]-58.


vi, 74 pages




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