Plant Foods for Human Nutrition

, Volume 65, Issue 4, pp 379–385 | Cite as

In Vitro Colonic Fermentation and Glycemic Response of Different Kinds of Unripe Banana Flour

  • Elizabete Wenzel Menezes
  • Milana C. T. Dan
  • Giselli H. L. Cardenette
  • Isabel Goñi
  • Luis Arturo Bello-Pérez
  • Franco M. Lajolo


This work aimed to study the in vitro colonic fermentation profile of unavailable carbohydrates of two different kinds of unripe banana flour and to evaluate their postprandial glycemic responses. The unripe banana mass (UBM), obtained from the cooked pulp of unripe bananas (Musa acuminata, Nanicão variety), and the unripe banana starch (UBS), obtained from isolated starch of unripe banana, plantain type (Musa paradisiaca) in natura, were studied. The fermentability of the flours was evaluated by different parameters, using rat inoculum, as well as the glycemic response produced after the ingestion by healthy volunteers. The flours presented high concentration of unavailable carbohydrates, which varied in the content of resistant starch, dietary fiber and indigestible fraction (IF). The in vitro colonic fermentation of the flours was high, 98% for the UBS and 75% for the UBM when expressed by the total amount of SCFA such as acetate, butyrate and propionate in relation to lactulose. The increase in the area under the glycemic curve after ingestion of the flours was 90% lower for the UBS and 40% lower for the UBM than the increase produced after bread intake. These characteristics highlight the potential of UBM and UBS as functional ingredients. However, in vivo studies are necessary in order to evaluate the possible benefic effects of the fermentation on intestinal health.


Dietary fiber Glycemic response In vitro fermentation Resistant starch Unavailable carbohydrates Unripe banana 



available starch


area under the curve


dietary fiber


indigestible fraction


non-transmissible chronic diseases


resistant starch


short-chain fatty acids


total starch


unripe banana mass


unripe banana starch



The authors acknowledge the financial support granted by Fundação Coordenação de Aprefeiçoamento de Pesoal de Nível Superior (CAPES), Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP-Process 2004/13168-8) and XI.18 Project of International Cooperation CYTED/CNPq for allowing the scientific interchange with the Universidad Complutense de Madrid, as well as Dr. Carmen C. Tadini for allowing the production of the UBM in the Chemical Engineering Dept., USP.


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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  • Elizabete Wenzel Menezes
    • 1
  • Milana C. T. Dan
    • 1
  • Giselli H. L. Cardenette
    • 1
  • Isabel Goñi
    • 2
  • Luis Arturo Bello-Pérez
    • 3
  • Franco M. Lajolo
    • 1
  1. 1.Departamento de Alimentos e Nutrição Experimental, Faculdade de Ciências FarmacêuticasUniversidade de São PauloSão PauloBrazil
  2. 2.Departamento de Nutrición I, Facultad de FarmaciaUniversidad Complutense de MadridMadridSpain
  3. 3.Centro de Desarrollo de Productos Bióticos del Instituto Politecnico NacionalYautepecMexico

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