The Correlation Comparison of Nutritional Content and Glycemic Index of Rice and Sorghum Based on In Vivo Experiment
DOI:
https://doi.org/10.33830/fsj.v4i2.7829.2024Keywords:
proximate analysis, glycemic index, rice, healthy, sorghumAbstract
The comparison between the glycemic index (GI) of rice and sorghum is interesting to analyze. This is because sorghum, according to various studies, is predicted to be an alternative food source of healthy carbohydrates. The aim of this research is to determine the comparison of the nutritional content of rice and sorghum as well as the comparison of their glycemic index values. The method used was to carry out a proximate analysis of rice and sorghum and measure their glycemic index in vivo. The research results showed that sorghum had significantly higher fat content, carbohydrate content, crude fiber content, and total dietary fiber. Sorghum has a significantly lower GI compared to rice. The results of this study show that sorghum is healthier than rice by having a lower GI value, because it has a higher fat and fiber content.
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