Title of article
In vitro starch digestibility of plantain and cooking-banana at ripe and unripe stages
Author/Authors
Odenigbo, A. M. Michael Okpara University of Agriculture - Department of Human Nutrition and Dietetics, Nigeria , Odenigbo, A. M. McGill University - Department of Bioresource Engineering, Canada , Asumugha, V. U. Michael Okpara University of Agriculture - Department of Human Nutrition and Dietetics, Nigeria , Ubbor, S. Michael Okpara University of Agriculture - Department of Food Science and Technology, Nigeria , Ngadi, M. McGill University - Department of Bioresource Engineering, Canada
From page
3027
To page
3031
Abstract
This study aimed at assessing the starch fractions, kinetics of starch digestion and predicted glycemic index (pGI) of three plantain and two cooking-banana varieties at ripe and unripe stages. Starch digestibility was estimated by an in vitro enzymatic digestion of dried and uncooked samples. Results showed significantly higher resistant starch (from 7.5 to 17.9%) among unripe samples than ripe samples (from 4.7 - 14.0% dry matter). Kinetic parameters demonstrated higher extent of starch hydrolysis and rate of digestion among the ripe samples. The pGI values at both ripe and unripe stages of samples ranged between 44.9 to 51.4%, suggesting their classification within the low glycemic index food. The pGI of plantain samples were comparable to those of cooking-banana but cooking-banana had lower RS fraction than the plantain samples.
Keywords
Plantain , Cooking , banana , Unripe and ripe stages , In vitro starch digestibility , Resistant starch
Journal title
International Food Research Journal
Journal title
International Food Research Journal
Record number
2560678
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