In Vitro Starch Hydrolysis and Prediction of Glycemic Index (PGI) in “Amala” and Plantain Based Baked Products

Abstract

Various levels of bambara groundnut protein cocnentrate ranging from 0 to 15% were used in the formulation of plantain paste (Amala) and plantain baked products. 'Amala' and cookies were produced from 85% plantain flour and 15% bamabara groundnut protein concentrate, while cakes and bread were produced from 70% wheat flour, 20% plantain flour and 10% bambara groundnut protein concentrate. Starch fractions and in vitro starch hydrolysis of the products were determined. The lowest total starch value was found in plantain flour (51.51%) and highest in cakes (70.62%). There was no significant difference in resistant starch between plantain flour and 'amala' (5.22% and 4.99%, respectively). The lowest resistant starch was observed in bread (0.94%), while digestible starch was higher in bread and cakes compared to plantain flour. Higher total starch also resulted in higher digestible starch. The kinetic constant of plantain products showed very low values suggesting generally, higher resistance to enzymatic hydrolysis. The highest hydrolysis index (HI) of 74.85%, and 74.25% were observed in cakes and bread, respectively; which also resulted in higher predicted glycemic index (PGI) of 80.79% (Cakes) and 80.45% (Bread). These values were significantly different from that obtained for 'amala' with H1 of 56.40% with a corresponding PGI of 70.67% while cookies recorded HI value of 62.64% and PGI of 74.10%. The lowest HI (53.98%) and PGI (69.35%) was observed in plantain flour. This study showed that the more plantain flour in the product formualtions, the lower the hydrolysis index (HI) and the predicted glycemic index (PGI).

Sensory and Nutritional Properties of Chinese Olive Pomace Based High Fibre Biscuit

“…Dietary fiber, as the indigestible portion of food, is resistant to digestion and absorption in gastrointestinal tract (Otles and Ozgoz 2014). Previous works have shown that highfibre food led to the lower starch hydrolysis in vitro (Leoro et al, 2010;David Barine and Yorte 2016), therefore, it is expected that the incorporation of olive pomace may reduce the starch digestibility and consequently expected GI in vitro. As shown in Fig.…”

Mass transfer approach to in‐vitro glycemic index of different biscuit compositions

“…Though the GI values obtained from the standard Englyst method stayed closer to the developed in‐vitro method (Table 2), the k values seemed to remain higher. These higher values obtained from Englyst method showed an increased susceptibility to enzymatic hydrolysis when compared to the modified in‐vitro method (David Barine & Yorte, 2016). This may be due to the use of dialysis membrane in the developed method, which only measures the diffused glucose concentration.…”

Consumer acceptability and antidiabetic properties of flakes and crackers developed from selected native Australian plant species

“…Total, resistant and digestible starch analysis Two hundred milligrams of test and control crackers were tested in accordance with previously established procedures (Siddhuraju, & Becker, 2005;Barine, & Yorte, 2016), with modifications as previously reported (Njume et al, 2020). A standard solution of glucose (20, 40, 60, 80 and 100 mg/L) was prepared for the generation of a standard curve (plotting absorbance at 630 nm against concentration mg/mL, r-value = 0.999).…”

“…The sample glucose concentration was obtained from the standard curve. The experiment was repeated twice, and the glucose measurements converted to starch by multiplying the percentage glucose concentration by 0.9 (Barine, & Yorte, 2016). For determination of resistant starch (RS), 100 mg of the residue from the total starch analysis was tested as previously reported (Siddhuraju, & Becker, 2005;Barine, & Yorte, 2016).…”

“…The experiment was repeated twice, and the glucose measurements converted to starch by multiplying the percentage glucose concentration by 0.9 (Barine, & Yorte, 2016). For determination of resistant starch (RS), 100 mg of the residue from the total starch analysis was tested as previously reported (Siddhuraju, & Becker, 2005;Barine, & Yorte, 2016). The experiment was repeated twice, and the glucose measurements converted to starch by multiplying the percentage glucose concentration by 0.9 (Barine, & Yorte, 2016).…”