Evaluation of Nutrition and Glycemic Index of Sweet Potatoes and Its Appropriate Processing to Hypoglycemic Foods

Abstract

<p>Indonesia placed the fourth biggest diabetics in the world after India, China, and the USA with prevalence amounting to 8.6% of the population. Diabetes is an abnormal carbohydrate metabolism. Therefore, nutrition plays a key role in the management of the disease. This study aimed to find hypoglycemic sweet potatoes and appropriate processing to create low glycemic foods. Eight Indonesian sweet potato varieties/clones were used in this experiment, i.e. Kidal, Sukuh, Sari, Ungu, Jago, BB00105.10, B0464, and BB00106.18. Samples were firstly analyzed for their physicochemical and nutritional properties, which then followed by evaluation of their hypoglycemic responses. The selected variety was processed into three different basic processing methods, i.e. boiling, baking, and frying, and then their glycemic indexes (GI) were evaluated. Result showed that among eight sweet potato varieties/clones studied, BB00105.10 clone indicated the best hypoglycemic response. The highest hypoglycemic activity was supported with the highest resistant starch content (3.8%), protein content (5.47%), and low starch digestibility (51.4%). The sweet potato tubers contained medium to high amylose (24.94%). Processing methods influenced the GI value of foods. Fried sweet potatoes had the lowest GI (47), followed by the boiled one (GI = 62) and the baked one (GI = 80).</p>

Determination of Glycemic Index and Glycemic Loads of Commonly Consumed Food Items of Cassava and Sweet Potato of Bench Maji Zone, South West Ethiopia 2017

“…The studies shown that, there was a positive correlation between consumption of foods with high glycemic index and increased risk of chronic disease such as diabetes [21]. The nutrition plays a key role in the management and treatment of diabetes mellitus, thus foods with a low glycemic index can be beneficial in reducing the incidences of chronic diseases by avoid uncontrolled postprandial glucose load [13]. WHO recommended that the GI of foods be used in conjunction with information about food composition to guide food choices and at least 55% of energy be derived from carbohydrate and should be rich in dietary fiber and low glycemic index ranking [23].…”

“…It is also a good source of antioxidants, fiber, zinc, potassium, sodium, manganese, calcium, magnesium, iron, vitamin C and beta-carotene [12]. The hypoglycemic activity response of sweet potatoes is associated with their resistant starch and digestibility [13].…”

“…Glycemic load (GL) refines; the concept of glycemic index to quantify the impact that a carbohydrate containing foods [1]. The glycemic load value of a typical serving of each food was calculated by using the formula of: GL = GI × grams of carbohydrate in the typical serving size/100 [5,[6][7][8][9][10][11][12][13]].…”

Pengaruh Perlakuan Heat Moisture Treatment (Hmt) Terhadap Sifat Fisiko Kimia Dan Fungsional Tepung Beras Dan Aplikasinya Dalam Pembuatan Bihun Berindeks Glikemik Rendah

“…Dilaporkan bahwa salah satu klon ubi jalar yang diolah dengan cara berbeda memiliki IG yang tidak sama. Ubi yang direbus memiliki nilai IG 62, digoreng nilai IG-nya menjadi 47 dan jika dipanggang nilai IG meningkat menjadi 80 8 .…”

“…Tabel 3 menunjukkan kecenderungan peningkatan karbohidrat dan amilosa produk bihun, serta penurunan kadar protein. Data ini memperkuat hasil penelitian sejenis pada pada beras pratanak maupun pada olahan ubi jalar 6,8 . Perlakuan HMT, seperti perlakuan autoclavingcooling pada penelitian ini dapat mengubah sifat fungsional produk 9,15,16 .…”