Impact of resistant starch in three plantain (Musa AAB) products on glycaemic response of healthy volunteers
- 271 Downloads
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.
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.
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.
The results show a potential link between RAG and GI, but the correlation is confounded by the presence of other constituents in the plantains.
KeywordsPlantain Glycaemic index Glycaemic response Resistant starch Available carbohydrates
Boiled unripe plantain
Boiled unripe plantain crisps
Ripe raw plantain
Rapidly available glucose
- 1.Livesey G, Taylor R, Hulshof T, Howlett J (2008) Glycemic response and health—a systematic review and meta-analysis: relations between dietary glycemic properties and health outcomes. Am J Clin Nutr 87(1):258s–268sGoogle Scholar
- 7.Monro J (2003) Redefining the glycemic index for dietary management of postprandial glycemia. J Nutr 133(12):4256–4258Google Scholar
- 9.Inger B (2006) Starch. In: Eliasson A (ed) Carbohydrates in food, 2nd edn. CRC Press, Boca Raton, pp 471–521Google Scholar
- 14.Bahado-Singh PS, Wheatley AO, Ahmad MH, Morrison E, Asemota HN (2006) Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods. Br J Nutr 96(3):476–481Google Scholar
- 20.Nilsson AC, Ostman EM, Granfeldt Y, Bjorck IME (2008) Effect of cereal test breakfasts differing in glycemic index and content of indigestible carbohydrates on daylong glucose tolerance in healthy subjects. Am J Clin Nutr 87(3):645–654Google Scholar
- 22.Wolever TMS, Jenkins DJA, Jenkins AL, Josse RG (1991) The glycemic index—methodology and clinical implications. Am J Clin Nutr 54(5):846–854Google Scholar
- 26.Foster-Powell K, Holt SHA, Brand-Miller JC (2002) International table of glycemic index and glycemic load values: 2002. Am J Clin Nutr 76(1):5–56Google Scholar
- 27.David CS, Gregory C (2001) Dietary fiber and glucose metabolism and diabetes. In: Dreher ML, Cho SS (eds) Handbook of dietary fiber, chapter 7. CRC Press, Boca RatonGoogle Scholar