Glycemic response to amylopectin rich starch present in common fasting foods of India

Abstract

PurposeStarchy foods have been emphasized in the diet for reducing hyperglycemia and hyperinsulinemia. However, all starch containing foods respond differently, depending upon various other factors in food such as the amylose:amylopectin ratio, co‐ingredients, methods of cooking, etc. which also impact its metabolic response. During days of fast, in India, potato and sago are the most commonly used food to provide quick source of energy. The purpose of this paper is to determine the functional and nutritional quality of fasting foods such as potato and sago, having higher amylopectin content, with respect to their relative glycemic and insulin response in normal healthy volunteers.Design/methodology/approachThe postprandial glycemic response to boiled potato and sago khichdi in relation to equal quantity of bread (reference) was compared using Relative Glycemic Potency (RGP) represented as the Glycemic Bread Equivalent (GBE) of foods. Five clinically healthy subjects were fed 100 g of test foods and standard, and their blood glucose and insulin response was recorded at fasting (0 min) and at 30, 60, 90 and 120 min.FindingsIt was found that both potato and sago khichdi produced peak glucose response at 30 min and levels returned to baseline within 60 min. The higher amylopectin content which facilitates faster absorption from the gastro‐intestinal tract and into the cell results in the total area under the curve (AUC) glycemic response to potato and sago khichdi to be significantly lower than that of bread (p < 0.05). The total AUC insulin response to potato (p <0.05) and sago khichdi was also lower than that of bread.Practical implicationsTherefore, starch‐based foods rich in amylopectin lead to quicker absorption of sugar to supply the energy to the energy‐deprived cells common in fasting condition.Originality/valueThe paper shows that the starch present in these fasting foods is typically characterized by a higher amylopectin:amylose ratio.

A Sago Positive Character: A Literature Review

“…It has been shown that sago had a lower glycemic index value (40.7, low level) (Wahjuningsih et al, 2016) compared to the other staple foods, for instance, white rice (61-87, medium to high level) and sweet potato (77, medium) (Osman et al, 2021). Other studies reported the values of sago glycemic index using different settings were 27 (Haliza et al, 2006) and 33 bread equivalent per 100 g (Singhania & Senray, 2012). However, the three commonly used glycemic index categories may be incorrectly assigned to foods due to variations in GI methodologies.…”

“…Hence, sago could be an option as a food or supplement for athletes or people in physical exercise to maintain performance and accelerate recovery. It could be due to starch-based foods that are high amylopectin content (e.g., sago and potatoes) speeding up the absorption of sugar, supplying the cells' need for energy Immediately (Singhania & Senray, 2012).…”

Nutritional Contents and Bioactive Compounds among Several Variants of <i>Dolichos lablab</i>: Fundamental Facts for Functional Food Development

“…Similarly, black beans also had the lowest calorie per gram compared to other variants of Lablab beans (table 1). A food source with high amylopectin induces a better glycemic response, especially during fasting (Singhania & Senray 2012). This starch also provides higher energy intake than low amylopectin sources (Singhania & Senray 2012).…”

“…A food source with high amylopectin induces a better glycemic response, especially during fasting (Singhania & Senray 2012). This starch also provides higher energy intake than low amylopectin sources (Singhania & Senray 2012). Moreover, the increasing ratio of amylopectin/amylose reflects better nutrient digestibility (Gao et al 2020).…”