Penambahan kelapa (Cocos nucifera) dan kacang tolo (Vigna unguiculata) terhadap nilai indeks glikemik singkong (Manihot utilissima)

Abstract

Backgound: The glycemic index (GI) is a notion that defences the glycaemic potency of foods. Foods with low GI will be digested and turned into glucose gradually and slowly. As a result blood glucose peak will not be so high and its fluctuation relatively in short time. Although cassava is a good source of carbohydrate, it has a high GI and low protein. Its GI factor needs to be reduced by any efforts to make it a healthy alternative food in spite of rice.Objective: To analize the effect of adding coconut and black-eyed pea to the GI factor of cassava.Method: The study used experimental observation design. There were three groups of treatment with 9 persons in each goup. After fasting for 10 hours, blood glucose were tested and 50 g of true glucose were given. Blood glucose of the subjects were tested again after 30, 60, 90 and 120 minutes giving true glucose. Next on the seventh day, they were given boiled cassava, cassava with coconut (sawut) and cassava with black-eyed pea (gintul). After which their blood glucose were also tested. Results: GI factor of steam cassava, shredded cassava and shredded cassava with black-eyed pea (gintul) was 100,40; 70,90; and 61,88; respectively. There was a significant difference of GI level between three products (p=0,031). Conclusion: Food processing by adding coconut and black-eyed pea has effect in reducing the GI level of cassava.

Effect of cassava and banana flours blend on physico‐chemical and glycemic characteristics of gluten‐free pasta

“…Okafor et al (), who worked on bread making found that cassava flour substitution of wheat flour of up to 30% did not have a significant effect on the glycemic index of bread. However, it has been debated that most the cassava varieties have high glycemic properties so its utilization in food products must be selected carefully (Astuti, Hendriyani, & Isnawati, ; Oluba, Oredokun‐Lache, & Odutuga, ). Astuti et al () studied coconut and black‐eyed pea addition into cassava products.…”

“…However, it has been debated that most the cassava varieties have high glycemic properties so its utilization in food products must be selected carefully (Astuti, Hendriyani, & Isnawati, ; Oluba, Oredokun‐Lache, & Odutuga, ). Astuti et al () studied coconut and black‐eyed pea addition into cassava products. It was observed that cassava processing and the addition of coconut and black‐eyed pea had significant effects to reduce glycemic index compared to a conventional steamed cassava product.…”

Pengaruh lama mengunyah terhadap kadar glukosa postprandial dewasa obesitas

“…Kadar glukosa darah akan kembali normal setelah dua atau tiga jam. 33 Hal ini mendukung penelitian sebelumnya oleh Suzuki, dkk yang menyatakan bahwa kadar glukosa plasma dan insulin serum mengalami peningkatan kadar glukosa postprandial 30 menit pada kelompok subjek yang memiliki glukosa toleransi yang normal, dan konsentrasi insulin serum pada kelompok mengunyah lama secara signifikan lebih tinggi dibandingkan pada kelompok yang mengunyah seperti biasanya. 11 Peningkatan jumlah kunyahan dapat melepaskan zat gizi dari makanan secara lebih efisien, yang kemudian mempengaruhi pemberian sinyal usus, physical actions, dan akhirnya proses pencernaan dan penyerapan.…”