Life Sciences & Biotechnology

Incorporation of low glycemic index ingredients to these noodles will lower the glycemic response. The reason for the same is due to increase in the dietary fiber and also protein content. Rajma is well known low GI ingredients and not used in noodle processing so far. Dietary fibers (both insoluble and soluble) from rajma shown to reduce the rise in blood glucose and increase insulin sensitivity following carbohydrate meals.