Proximate composition, glycemic indices, and some factors affecting glycemic indices of underutilized tubers

Abstract

The present study was conducted to determine the proximate composition, glycemic indices (GIs), and some physicochemical properties of starch of boiled tubers of Dioscorea alata (violet and white), Maranta arundinacea, and Canna indica with the intention of recommending these for consumption or utilization as an ingredient in food preparation. Proximate compositions of cooked tubers were determined according to standard methods. GIs were determined according to FAO/WHO guidelines with bread as the standard. The size and shape of the starch granules and the carbohydrate molecular size distribution were studied to correlate their effects to individual GIs. Digestible carbohydrate ranged from 59.0 to 69.1 g/100 g dry weight (DW) and was not significantly (p > 0.05) different among the tubers. Crude protein content ranged from 4.5 to 9.2 g/100 g DW with Dioscorea (violet) and Maranta having the highest amounts, 9.2 and 8.6%, respectively. Fat contents were low (1.2–2.3 g/100 g DW). The contribution by insoluble and soluble fiber ranged from 7.0 to 11.0 and 4.0 to 6.0 g/100 g DW, respectively. Dioscorea tubers (violet and white) were categorized as low GI, with corresponding GI's of (±SEM) 64 ± 9 and 69 ± 4, respectively. Maranta was categorized as a medium GI (82 ± 8) and Canna as a high GI (110 ± 8) food. Microscopic studies and carbohydrate distribution patterns indicated cell enclosed starch granules in the two Dioscorea varieties, which have not been reported earlier. It is concluded that, low GI yams (Dioscorea white and violet) have a high potential to be utilized as a functional ingredient in food formulations targeting individuals who require glycemic control.

Evaluation of Various Starchy Foods: A Systematic Review and Meta-Analysis on Chemical Properties Affecting the Glycemic Index Values Based on In Vitro and In Vivo Experiments

“…In total, the meta-analysis involved fifty-seven articles, as exhibited in Figure 1 . According to the Cochrane Collaboration tool, eleven trials [ 6 , 24 , 29 , 32 , 33 , 37 , 38 , 42 , 48 , 51 , 54 ] were categorized as being at a low risk of bias, while forty-four were categorized as unclear [ 17 , 19 , 20 , 21 , 22 , 23 , 25 , 27 , 28 , 30 , 31 , 34 , 35 , 36 , 39 , 40 , 41 , 43 , 44 , 45 , 46 , 47 , 49 , 50 , 52 , 53 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 ], and two were categorized as being at a high risk of bias [ 18 , 26 ]. Details about the risk of bias are supplied in Figure 2 and Figure 3 .…”

“…Fifty-seven studies, involving 936 participants, were published from 2002 to 2019. Twenty-six studies [ 9 , 10 , 11 , 12 , 17 , 18 , 20 , 21 , 26 , 31 , 35 , 39 , 43 , 44 , 45 , 46 , 47 , 49 , 54 , 55 , 56 , 57 , 59 , 60 , 61 , 62 ] used an in vitro experiment, while thirty-two studies involved in vivo experiments. Only one study used both in vitro and in vivo data experiments [ 11 ].…”

“…Among fifty-seven included studies, forty-eight were selected for discussion of the relationship between chemical properties and GI value [ 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 , 54 ]. The remaining studies were used for the selection of low-GI carbohydrate-based foods [ 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 ]. All studies reported changes in glycemic index, four studies [ 7 , 17 , 18 , 19 ] reported changes in amylose content to GI, ten studies [ 9 , 10 , 11...…”

Acceptability and proximate composition of two Filipino delicacies, puto seko and panganan from arrowroot (Maranta arundinaceae, L.)

“…In comparison with the proximate analysis of plainly boiled arrowroot rhizome, based on the findings of Senavirathna et al (2014), the former has lower fat (1.8%) and carbohydrate (64.0%) contents, but has higher protein (8.6%), ash (4.0%) and fiber (17.0%) contents than to seko and panganan, which can be attributed from varietal source and product ingredients used. Based on the results of this study, it has been found out that the best puto seko and panganan can be made by using 100% arrowroot starch, which was rated "like extremely" to "like very much" by the panelist.…”

“…Senavirathna et al, (2014) reported that its boiled rhizome had 73.4% moisture, 1.8% fat, 8.6% protein, 4.0% ash, 64.0% carbohydrates, 11.0% insoluble dietary fiber and 6.0% soluble dietary fiber. Kumalasari et al (2012) reported that its starch has 11.9% moisture, 0.58% ash, 0.14% protein, 0.84% fat, 8.7% insoluble dietary fiber and 5.0% soluble dietary fiber, while Aprianita et al (2014) found it to have 10.2% moisture, 0.60% protein, 21.9% amylose and 62.3% amylopectin.…”