The process for preparation of hypoglycemic foods and formulations thereof, useful as snacks, wholesome or supplementary foods, especially to the Type II diabetics, and a hypoglycemic foods and formulations product of composition with concentration of toasted cereals is ranging between 50 60%, concentration of toasted legumes is ranging between 6 12%, concentration of soy is ranging between 7 15%, concentration of fenugreek is ranging between 2 6%, concentration of spice mix is ranging between 3 7%, concentration of amla fruit pulp is ranging between 0.5 2%, concentration of Garcinia combogia rinds is ranging between 1.5 to 3%, concentration of dry skimmed milk is ranging between 3 6%, concentration of edible oil is ranging between 2 6%, and concentration of vitamin and mineral premix is ranging between 1 3%.