Starch digestion generally occurs in the small intestine through the action of α-amylase, dextrinese and glucoamylase in animals non-ruminant. Starch granules interact with other chemical components such as lipids and proteins adhering to starch in the endosperm after reaching the small intestine of monogastric animals. Chewing also makes a difference on starch digestibility, increases carbohydrate availability by reducing food structure. It also mixes food fragments with saliva and converts them into well-lubricated semi-solid bolus and helps in swallowing food for efficient digestion. Starch digestion takes place only to a limited extent in the segments of the digestive tract located before the small intestine. The interactions of starch with other compounds and the effect of structural characteristics of starch on starch digestibility are not yet fully revealed. Several in vitro studies have revealed a negative correlation between the amyloseamylopectin ratio and starch digestion (Bornet et al., 1990; Xue et al., 1996; Topping et al., 1997; Zhou and Kaplan, 1997; Akerberg et al. al., 1998). Ankrah et al., 1999; Bednar et al., 2001; Ito et al., 1999; Abdel-Aal et al., 2002). Starch granule surface proteins could be considered another factor. influencing starch digestibility. As there is a relationship between surface area and volume of starch, the size of starch granules can also affect the digestibility of starch in raw materials. The contact between the substrate and the enzyme decreases as the size of the granule increases. Grains containing small granules like oats and rice have been reported to have greater starch digestibility than larger starch granules like corn, wheat, and potato (Manelius and Bertoft , 1996; Bednar et al., 20...... middle of paper ......r meals (Ebbeling CB & Ludwig DS, 2001 It was observed in a previous study that regular consumption of meals increases High blood glucose results in higher 12-hour average blood glucose and insulin levels, higher glycosylated hemoglobin concentrations, and higher 24-hour C-peptide excretion in non-diabetic and diabetic individuals compared to isoenergetic and low glycemic index controlled by nutrients (Jenkins et al., 1987; Miller JC 1994). Another concept similar to GI was blood glucose load (GL) which was introduced by Harvard researchers in order to quantify the. The overall glycemic effect of a serving of food. The GL term of a typical serving of food can be calculated by the following formula: Amount of carbohydrates available in the food X GI of. the foodGL =100The higher the GL, the greater the increase in blood sugar and the insulin-producing effect of the food.