Articles
Starch content and in vitro glycemic index of breadfruit
Article number
1460_38
Pages
323 – 328
Language
English
Abstract
Breadfruit (Artocarpus altilis) is an underutilized staple food in the Pacific Islands, offering promising nutritional benefits.
This study aimed to determine the nutrient profile, digestible starch (DS), resistant starch (RS), total starch (TS), and glycemic index (GI) of breadfruit from three cultivars (‘Ma’afala’, ‘Fiti’, and ‘Otea’) collected from six different locations by fermentation.
Proximate nutrient profile (moisture, ash, gross energy, acid detergent fiber, and neutral detergent fiber) was analyzed.
In vitro digestible and RS analysis was done by measuring glucose concentrations at different intervals (20, 120, and 240 min). The GI was calculated using the in vitro starch hydrolysis method.
Proximate analysis showed a significantly higher ash content in ‘Otea’ than in ‘Ma’afala’ (P<0.05), with no significant difference in gross energy among the cultivars.
Neutral detergent fiber and acid detergent fiber were significantly lower (P=0.0002 and P<0.0001) in ‘Ma’afala’ than in ‘Fiti’ and ‘Otea’. In vitro analysis of the sample found no significant difference among ‘Fiti’, ‘Ma’afala’, and ‘Otea’ for DS (13.24, 15.52, 13.52%), RS (54.37, 59.44, 54.73%), TS (67.61, 75.09, 68.25%), and GI (48, 49, 48), respectively.
Cooked ripe, par-cooked mature, fully cooked semi-ripe, and fermented breadfruit had 8.36, 13.59, 13.44, and 54.14% RS and 85, 81, 80, and 46 GI, respectively.
These findings reveal that breadfruit flour has a high RS content and a low glycemic value.
Results showed breadfruit as a nutritious food with functional benefits; however, the cooking methods markedly influence the RS content and GI of breadfruit.
This study aimed to determine the nutrient profile, digestible starch (DS), resistant starch (RS), total starch (TS), and glycemic index (GI) of breadfruit from three cultivars (‘Ma’afala’, ‘Fiti’, and ‘Otea’) collected from six different locations by fermentation.
Proximate nutrient profile (moisture, ash, gross energy, acid detergent fiber, and neutral detergent fiber) was analyzed.
In vitro digestible and RS analysis was done by measuring glucose concentrations at different intervals (20, 120, and 240 min). The GI was calculated using the in vitro starch hydrolysis method.
Proximate analysis showed a significantly higher ash content in ‘Otea’ than in ‘Ma’afala’ (P<0.05), with no significant difference in gross energy among the cultivars.
Neutral detergent fiber and acid detergent fiber were significantly lower (P=0.0002 and P<0.0001) in ‘Ma’afala’ than in ‘Fiti’ and ‘Otea’. In vitro analysis of the sample found no significant difference among ‘Fiti’, ‘Ma’afala’, and ‘Otea’ for DS (13.24, 15.52, 13.52%), RS (54.37, 59.44, 54.73%), TS (67.61, 75.09, 68.25%), and GI (48, 49, 48), respectively.
Cooked ripe, par-cooked mature, fully cooked semi-ripe, and fermented breadfruit had 8.36, 13.59, 13.44, and 54.14% RS and 85, 81, 80, and 46 GI, respectively.
These findings reveal that breadfruit flour has a high RS content and a low glycemic value.
Results showed breadfruit as a nutritious food with functional benefits; however, the cooking methods markedly influence the RS content and GI of breadfruit.
Authors
B.K. Pandey, P. Mishra, S. Burlakoti, D. Autufuga, N. Lincoln, R. Jha
Keywords
Artocarpus, cultivars, nutritional benefits, in vitro digestibility, starch
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