Effect of Vegetable Mixed Curry on Glycaemic Index and Glycaemic Load of Soy Flour Incorporated Traditional Sri Lankan Breakfast Foods in Healthy Adults

Perera, Muditha Prasannajith; Sivakanesa, R.; Abeysekara, D. T. D. J.; Sarananda, K. H.

doi:10.3923/pjn.2014.616.621

Cited by 3 publications

(1 citation statement)

References 6 publications

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“…Approximately 65% of locals consume starch servings well above the recommended level [10,11]. In order to improve the nutritional quality of the food, supplementing wheat flour with millet flour (Eleusine coracana) or soy flour is recommended in order to reduce the GI [12][13][14]. Consumption of boiled legumes (chickpea, cowpea, and mung beans) for breakfast is another popular breakfast option adopted by locals.…”

Section: Introductionmentioning

confidence: 99%

Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods

Dewangani

Jayawardena

Chandrasekara

et al. 2021

International Journal of Food Science

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In Sri Lankan traditional cooking, coconut and spices are incorporated to enhance the taste, flavor, and aroma. However, little attention has been given to assess the effect of these ingredients on the nutritional and chemical composition of the consumed food. The objective of this study was to ascertain the effect of traditional cooking methods on the chemical composition of vegetables, cereals and cereal-based foods, legumes, and selected nonvegetarian food varieties consumed in the daily diet. The results indicate that the addition of coconut milk (CM), coconut scraps, and coconut oil (CO) had a significant impact on the fat content of the prepared foods ( p < 0.05 ). Cooking facilitated the incorporation of fat into food. According to the results, more percentage increases of fat content were observed in tempered string beans (97.51%) and cauliflower milk curry (96.6%). Data revealed that boiling helped to reduce the fat content in cereals and legumes. The cooked foods prepared using traditional recipes with CM, CO, or scraps have higher nutritional content than raw foods and have a significant nourishing potential that meets the daily energy requirements ( p < 0.05 ). It can be concluded that the chemical composition of cooked food serves as a more realistic guideline in recommending dietary interventions in disease and weight management.

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Section: Introductionmentioning

confidence: 99%

Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods

Dewangani

Jayawardena

Chandrasekara

et al. 2021

International Journal of Food Science

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A glycaemic index compendium of non-western foods

et al. 2021

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Current international tables published on the glycaemic index (GI) of foods represent valuable resources for researchers and clinicians. However, the vast majority of published GI values are of Western origin, notably European, Australian and North American. Since these tables focus on Western foods with minimal inclusion of other foods from non-Western countries, their application is of limited global use. The objective of this review is to provide the GI values for a variety of foods that are consumed in non-Western countries. Our review extends and expands on the current GI tables in an attempt to widen its application in many other regions of the world.

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Glycaemic response of traditional breakfast foods in adults with type 2 diabetes mellitus

Perera

Sivakanesan

Abeysekara³

et al. 2016

Trop. Agric. Res.

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Effect of Vegetable Mixed Curry on Glycaemic Index and Glycaemic Load of Soy Flour Incorporated Traditional Sri Lankan Breakfast Foods in Healthy Adults

Cited by 3 publications

References 6 publications

Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods

Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods

A glycaemic index compendium of non-western foods

Glycaemic response of traditional breakfast foods in adults with type 2 diabetes mellitus

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