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Food processing methods influence the glycaemic indices of some commonly eaten West Indian carbohydrate-rich foods

Published online by Cambridge University Press:  19 February 2008

P. S. Bahado-Singh ,
A. O. Wheatley ,
M. H. Ahmad ,
E. Y. St. A. Morrison  and
H. N. Asemota
P. S. Bahado-Singh
Affiliation:
Biotechnology Centre, University of the West Indies, Mona Campus, Kingston 7, Jamaica
A. O. Wheatley*
Affiliation:
Biotechnology Centre, University of the West Indies, Mona Campus, Kingston 7, Jamaica Department of Basic Medical Sciences (Biochemistry), University of the West Indies, Mona Campus, Kingston 7, Jamaica
M. H. Ahmad
Affiliation:
Biotechnology Centre, University of the West Indies, Mona Campus, Kingston 7, Jamaica
E. Y. St. A. Morrison
Affiliation:
Department of Basic Medical Sciences (Biochemistry), University of the West Indies, Mona Campus, Kingston 7, Jamaica
H. N. Asemota
Affiliation:
Biotechnology Centre, University of the West Indies, Mona Campus, Kingston 7, Jamaica Department of Basic Medical Sciences (Biochemistry), University of the West Indies, Mona Campus, Kingston 7, Jamaica
*
*Corresponding author: Dr Andrew O. Wheatley, fax +1 876 977 5233, email [email protected]
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Abstract

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Glycaemic index (GI) values for fourteen commonly eaten carbohydrate-rich foods processed by various methods were determined using ten healthy subjects. The foods studied were round leaf yellow yam (Dioscorea cayenensis), negro and lucea yams (Dioscorea rotundata), white and sweet yams (Dioscorea alata), sweet potato (Solanum tuberosum), Irish potato (Ipomoea batatas), coco yam (Xanthosoma spp.), dasheen (Colocasia esculenta), pumpkin (Cucurbita moschata), breadfruit (Artocarpus altilis), green banana (Musa sapientum), and green and ripe plantain (Musa paradisiaca). The foods were processed by boiling, frying, baking and roasting where applicable. Pure glucose was used as the standard with a GI value of 100. The results revealed marked differences in GI among the different foods studied ranging from 35 (se 3) to 94 (se 8). The area under the glucose response curve and GI value of some of the roasted and baked foods were significantly higher than foods boiled or fried (P<0·05). The results indicate that foods processed by roasting or baking may result in higher GI. Conversely, boiling of foods may contribute to a lower GI diet.

Keywords

Glycaemic indexDiabetesDiet
Type
Research Article
Information
British Journal of Nutrition , Volume 96 , Issue 3 , September 2006 , pp. 476 - 481
Copyright
Copyright © The Nutrition Society 2006

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