European Journal of Nutrition

, Volume 55, Issue 1, pp 75–81 | Cite as

Impact of resistant starch in three plantain (Musa AAB) products on glycaemic response of healthy volunteers

Original Contribution

Abstract

Background and aim of the study

Plantains can be eaten in various forms providing a good opportunity to study the effect of starch type on glycaemic response, and so three products differing in their types of available carbohydrate and contents of resistant starch were tested.

Methods

Boiled unripe plantain (BUP), boiled unripe plantain crisps (BUPC), ripe raw plantain (RRP) and white bread as reference (all 25 g available carbohydrate portion) were given to ten pre-screened healthy individuals. Postprandial glycaemic responses and glycaemic indices (GI) were measured.

Results

Peak blood glucose for BUP, BUPC and RRP was at 45, 45 and 30 min post-meal time, respectively. The peak blood glucose concentrations for BUP, BUPC and RRP (1.8 ± 0.8, 2.3 ± 0.8, 1.9 ± 0.7 mmol/L, n = 10, respectively) reflected the in vitro quantities/types of rapidly available glucose (RAG) in the samples. On the other hand, mean GI ± SEM values obtained for the test products (BUP = 44.9 ± 3.6, BUPC = 55.0 ± 4.2, RRP = 38 ± 4.4, n = 10) were neither significantly different nor directly correlated with RAG.

Conclusions

The results show a potential link between RAG and GI, but the correlation is confounded by the presence of other constituents in the plantains.

Keywords

Plantain Glycaemic index Glycaemic response Resistant starch Available carbohydrates 

Abbreviations

BUP

Boiled unripe plantain

BUPC

Boiled unripe plantain crisps

RRP

Ripe raw plantain

GI

Glycaemic index

RAG

Rapidly available glucose

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Copyright information

© Springer-Verlag Berlin Heidelberg 2014

Authors and Affiliations

  1. 1.Chemistry DepartmentFederal University of TechnologyAkureNigeria
  2. 2.School of Food Science and NutritionUniversity of LeedsLeedsUK

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