Glycemic Index of Selected Indonesian Starchy Foods
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2001
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/17913/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=687 |
Daftar Isi:
- ABSTRACT A new approach based on glycemic index was suggested in choosing foods for the diabetes patients. A study on glycemic index of selected Indonesian foods has been conducted. The foods including tubers (uwi = Dioscorea alata LINN and cassava), cereal (rice and sorghum), and fruits (banana = Musa paradisiaca fa. typica and sukun = Artocarpus communis FORST) were selected. The foods were analyzed for simple sugar and starch after steaming. Eleven volunteers (20-39 years old) of the graduate and undergraduate students of the Gadjah Mada University were provided. They had to take a night fasting and the blood sample was taken in the next morning. The food tested was given and blood sample was taken at 30, 60, 90 and 120 minutes after meal. Glucose level of the blood was measured and drawn graphically. GI was measured as the area under the postprandial blood glucose curve for a food expressed as a percentage of the area after the consumption of reference food (bread). Both the food tested and the reference food contain 50-g available carbohydrates. It was found that with bread as reference food, Glycemic Index (GI) of foods investigated varied from 160 (sorghum) to 73 (uwi). The GI of rice, the Indonesian staple food was 80. Sukun, banana and cassava had a medium GI value, i.e. 90, 92 and 78, respectively. This result showed that ubi is' the only food investigated having a lower GI than rice. The GI of cassava is not significantly lower than that of the rice.