Seaweeds can block multiple enzymes involved in glucose metabolism, including glucosidase, and dipeptidyl peptidase – 4 (DPP-4). Glycemic response is the impact of food on blood sugar levels after ingestion. The Glycemic index is the ranking of carbohydrate foods based on the rise in postprandial blood glucose. Post-prandial hyperglycemia is the sudden increase in blood glucose immediately after the ingestion of food. This study aims to investigate the glycemic response and glycemic index of formulated seaweeds (Sargassum wightii and Ulva lactuca) incorporated products bread and chapati. The seaweed incorporation highly influences all the sensory attributes of the products bread and chapati. The glycemic response of seaweed incorporated products was lower than the glycemic response of standard bread. Their test food glycemic response has a highly significant difference (p<0.05) and the mean incremental area under the curve ( Sargassum wightii: 11.80 ±0.45), (Ulva lactuca: 11.60 ±0.45) was lower than standard bread. Also, control in glycemia is seen in Sargassum wightii incorporated bread as stabilization in blood sugar is observed. Both the products incorporated with seaweeds Sargassum wightii (84.5) and Ulva lactuca (87.6) have a similar glycemic index. Hence it can be used for the control, prevention and treatment of postprandial hyperglycemia as it has control over the sudden rise in blood glucose.