In Vitro Colonic Fermentation and Glycemic Response of Different Kinds of Unripe Banana Flour

Abstract

This work aimed to study the in vitro colonic fermentation profile of unavailable carbohydrates of two different kinds of unripe banana flour and to evaluate their postprandial glycemic responses. The unripe banana mass (UBM), obtained from the cooked pulp of unripe bananas (Musa acuminata, Nanicão variety), and the unripe banana starch (UBS), obtained from isolated starch of unripe banana, plantain type (Musa paradisiaca) in natura, were studied. The fermentability of the flours was evaluated by different parameters, using rat inoculum, as well as the glycemic response produced after the ingestion by healthy volunteers. The flours presented high concentration of unavailable carbohydrates, which varied in the content of resistant starch, dietary fiber and indigestible fraction (IF). The in vitro colonic fermentation of the flours was high, 98% for the UBS and 75% for the UBM when expressed by the total amount of SCFA such as acetate, butyrate and propionate in relation to lactulose. The increase in the area under the glycemic curve after ingestion of the flours was 90% lower for the UBS and 40% lower for the UBM than the increase produced after bread intake. These characteristics highlight the potential of UBM and UBS as functional ingredients. However, in vivo studies are necessary in order to evaluate the possible benefit effects of the fermentation on intestinal health.

Chemical Composition and Nutritional Value of Unripe Banana Flour (Musa acuminata, var. Nanicão)

“…Most of the total starch was RS; the available starch (AS) represented only 28 g/100 g. The low content of soluble sugars in UBF is in accordance with foods that produce low increase in the post prandial glycemic response and return of the glycemia to the fast level after 120 min [26]. Foods classified as having a low glycemic index (GI) generally present a low concentration of soluble sugars and a high concentration of unavailable carbohydrates [27,28]. For example, oat bran (dw), which contains 1 g/100 g total soluble sugars and 46 g/100 g AS, produces a glycemic index of 28% and a glycemic load of 1.2, which are both considered low [29].…”

Impact of resistant starch in three plantain (Musa AAB) products on glycaemic response of healthy volunteers

“…Green plantain is one of the few sources of granular resistant starch [12,13] and has been reported as a low glycaemic index food [14,15]; however, it is still unclear if the presence of resistant starch alone, or the type of resistant starch, is the reason for its low GI. In the present study, we have examined three different types of available carbohydrates in plantain foods and how the GI varies with respect to resistant starch components within the food matrix.…”

Young Corn Ear Addition Improves Some Nutrients and Lowering Glycemic Index of Chiffon Cake

“…A few other studies also revealed that higher content of antioxidant occurred in finished bakery products [6]. Several investigations related to the use of plant-based [7]- [9] ingredients and barley [10] into processed food products to enhance functional properties and impacting glycemic responses and glycemic index (GI) were successfully done.…”